Total Time
21hrs 30mins
Prep 30 mins
Cook 21 hrs

Much better than canned and a lot more healthy because there is no preservatives.


  1. Sort and rinse beans, add to crockpot, cover with 6 cups of water and soak overnight.
  2. Remove water from the crockpot and rinse beans.
  3. Add 6 cups of water and salt.
  4. Cover and cook at least 10 hours.
  5. Remove liquid and save for later.
  6. Move beans to a bowl.
  7. Sauté onions and garlic in oil over medium heat until tender, then add to blender along with chilies and cumin.
  8. Blend until smooth.
  9. Add about 2 cups of the cooked beans to blender and blend until smooth.
  10. Pour into crock pot.
  11. repeat until all of the beans have been blended and added to the crockpot.
  12. Stir well and add liquid from cooking the beans into the crockpot about 1 cup at a time until the beans are the consistency that you like, I usually do about 2 cups.
  13. Cook on high for about 30 minutes.
  14. Stir and enjoy.
Most Helpful

Can't get any easier or tastier than this. I did add some cayenne powder and chili powder to suit my taste, and left 1 cup of beans whole to add texture, but I have no doubt the recipe is flavorful as written. This is my new refried bean recipe. Next time I will try with black beans to add even more nutritional value. Thanks for posting.

lclausen September 13, 2008

Totally awesome beans-very flavorful and just the right texture after processing. I cooked these on high for 5 hours until I went to bed and then on low overnight. They were perfect. I won't change a thing next time. I didn't miss the fat found in canned refried beans a bit. I used just enough olive oil to prevent the onions from sticking.

sugarpea October 20, 2005