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Healthy Crockpot Refried Beans

February 19, 2014

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Healthy Crockpot Refried Beans in a bowl topped with queso fresco and cilantro, with a small bowl of queso fresco in the background along with a basket of tortilla chips and two spoons.

My boys are pretty good eaters.  And by that I mean they eat all the time!  Especially my oldest.  He will sit down with a brand new bag of baby carrots while he’s working on homework, and polish off the whole thing!  He must be going through his seven year growth spurt.  It’s really hard to get him to the point where he feels full.  I can’t imagine what my grocery cart will look like when I have THREE teenage boys in the house!

Healthy Crockpot Refried Beans in a bowl topped with queso fresco and cilantro, with a small bowl of queso fresco next to it along with a basket of tortilla chips and two spoons.

I love having some go-to ideas for healthy, protein filled, after school snacks.  As much as my boys eat, it would be really easy to rely on heavily processed frozen snacks, but I really don’t want to get them into that habit.  These Healthy Crockpot Refried Beans aren’t what I think of as a typical snack food, but they are perfect because I can make a batch at the beginning of the week and then keep it in the fridge to make a quick bean burrito or a bean and cheese quesadilla.  We also like them topped with queso fresco as a dip for tortilla chips.

Healthy Crockpot Refried Beans in a bowl topped with queso fresco and cilantro.

I love that they are packed with protein and fiber, they are quick to prepare, and they keep my boy’s belly full for at least an hour.  This recipe is also great because it literally takes 3 minutes to fill the crockpot with the beans, water, onion and spices.  Then you just let it boil away in the crockpot all day long.  When it’s done cooking, you can decide how chunky or smooth you want your beans.  I like to use my immersion blender to make them super smooth.  Technically, these are not really “refried” beans because they are only cooked once in the crockpot.  There is no added fat in the recipe, and I was surprised that I didn’t even miss it!

A tortilla chip that has been dipped in a bowl of Healthy Crockpot Refried Beans topped with queso fresco and cilantro.

My sister-in-law, who eats super clean, shared this recipe with me, and she found it on 100 Days of Real Food.  I adapted a few of the ingredients according to my family’s preferences.  Such a good one to have in your back pocket, whether you use it as a snack staple or as a side dish to your favorite enchiladas.

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Packed with fiber and protein, and super easy to make.

Healthy Crockpot Refried Beans

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  • Author: Julie
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Yield: 6 1x
  • Category: Sides
  • Method: Slow Cooker
  • Cuisine: Mexican
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Description

These Healthy Crockpot Refried Beans are packed with fiber and protein, and are super easy to make.


Ingredients

Scale
  • 2 cups dried pinto beans, rinsed
  • 6 cups water
  • 1/2 onion, peeled
  • 1/4 teaspoon garlic powder
  • 1 1/2 teaspoons Lawry’s seasoned salt
  • 1 teaspoon cumin
  • pinch of cayenne pepper
  • dash of liquid smoke (optional)

Instructions

  1. Rinse pinto beans, and place them in the crockpot with water, onion half, garlic powder, seasoned salt, cumin, cayenne pepper, and liquid smoke. Cook on HIGH for 8 hours.
  2. After eight hours, discard the onion and drain most of the excess water but reserve. Use a potato masher, or immersion blender to achieve desired consistency. Add back reserved liquid when blending as needed. I used my immersion blender to make my beans smooth, and on the thinner side. Remember that the beans will thicken up a bit as they cool.
  3. Taste the beans for seasoning, and add additional salt and pepper according to your taste.

Notes

Adapted slightly from 100 Days of Real Food.


Nutrition

  • Serving Size: 1 Serving
  • Calories: 87
  • Sugar: 0.6g
  • Sodium: 391mg
  • Fat: 0.5g
  • Saturated Fat: 0.1g
  • Unsaturated Fat: 0.3g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 5.4g
  • Protein: 5.4g
  • Cholesterol: 0mg

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Filed Under: Healthy, Sides, Slow Cooker

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Comments

  1. Alison haiht says

    February 20, 2014 at 1:13 pm

    Yummmmmm! We love beans at this house. Definitely making these soon! Have you tried this recipe with black beans?

    Reply
    • Julie says

      February 20, 2014 at 1:18 pm

      Hey Alison, I haven’t tried black beans but I bet it would be good too! Let me know if you give it a try!

      Reply
  2. Vickie B. says

    February 23, 2014 at 4:49 am

    Refried beans are one of my favorite comfort foods and with this recipe, I can eat them with some skinny pretzel or pita crisos and not feel guilty! By the way, having raised three boys who are three years apart from youngest to oldest and are now all in their 30s, I can tell you that your refrigerator will need to have 7 to 8 gallons of milk on hand every week during their teenage years. Costco was our lifeline during that time 🙂 As tiring as noisy boys are, I have to say that I really missed all that noise and energy after they left home.

    Reply
    • Julie says

      February 23, 2014 at 7:17 am

      Vickie, wow! 8 gallons of milk! I love talking to other moms of three boys… Good to know you miss the noise now! We are definitely in what I call the “mouth noise” phase. Even if no one’s saying any words, there’s still a lot of noise going on. Hope you enjoy the recipe!

      Reply
  3. Bethany says

    July 19, 2014 at 1:14 pm

    These are the best!!!! I will never eat out of a can, ever, ever….did I say ever, again! Thanks for sharing. Posting your recipe, with a link, on my blog.

    Reply
    • Julie says

      July 20, 2014 at 12:21 pm

      So glad you like this recipe, Bethany! Thanks for sharing it on your blog!

      Reply
  4. Shelee Petka says

    June 21, 2016 at 11:58 am

    Made these yesterday for my whole family..so good! Will be making them again and again!!!

    Reply
    • Julie says

      June 23, 2016 at 5:43 am

      I’m so glad you enjoyed them!

      Reply
  5. Mona says

    July 24, 2016 at 5:46 am

    I made a large batch of these and then dehydrated them … Super good instant refried beans!

    Reply
    • Julie says

      July 25, 2016 at 6:20 am

      Wonderful Mona, glad you liked them!

      Reply
  6. carol urbany says

    September 20, 2017 at 9:38 am

    I am 81 and pinto beans have always been a staple. Even though I now live alone and I don’t have a family to cook for anymore, I find that using a crock pot to cook a batch of beans is so very convenient. Once I have cooked and mashed the beans, I divide them into portions, freeze them and when I want a burrito for myself, I can take one of my frozen portions and within a few minutes I am set for dinner. Pinto beans are really easy on the grocery budget while providing good healthy nutrients for the body.

    Reply
  7. Maurice Fernandes says

    September 21, 2017 at 7:04 am

    What kind of cheese did you use for topping

    Reply
    • Julie says

      September 21, 2017 at 8:49 am

      I usually use queso fresco. Hope you enjoy, Maurice.

      Reply
  8. Pat says

    September 21, 2017 at 8:19 am

    Refried beans are not fatty, nor are they actually fried. The term “refried” is a mistranslation of “refritos” which means “reheated”.

    Reply
    • Julie says

      September 21, 2017 at 8:50 am

      Yes, good point, Pat. I think some recipes might add in fat for flavor with lard and I like how simple this one is!

      Reply

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Hi I'm Julie, and I spend a lot of time in my lovely little kitchen. I love gathering my family around simple delicious food. This is how I do it. Learn more →

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