writings from a women-run modern homestead. 

adventures in intentional living, radical homemaking, finding meaningfulness in the mundane, and subverting the food systems that be to feed my family nourishing food from our bit of land.

the resistance starts at home.

Slow Cooker Refried Beans

Slow Cooker Refried Beans

So my kids favorite food on the entire planet is a bean quesadilla - beans, corn, sweet potato, cheese on a crisped tortilla with a side of avocado and sour cream. LOVES it. She asks for it every meal. I am not going to pretend otherwise, she gets it a couple of times per week, for either lunch or supper. And while I like to switch up the type and preparation of beans and the type of cheese, these refried beans are the best to have on hand. 

We also eat them with eggs for breakfast, for a snack with homemade tortilla chips and homemade salsa, on tacos with our Quick & Easy Pickled Veggies, and for huevos rancheros with eggs from our chickens. 

If you are interested in macronutrient counts - a serving (1 cup) of these beans has more than 15g. of protein and 15g. of dietary fiber. 

This is a super simple thing to make - it will cost you about $10 + 10 minutes of preparation + a day in the slow cooker & you will have about 8 cups of beans!

pinto beans, slow cooker refried beans


  • 1 LB of dry pinto beans
  • 8 cups of water & stock (optional: but I recommend to do about ⅓ to ½ of the ratio stock for extra flavor) (homemade stock recipe - Vegetable Broth
  • 1 smallish sweet onion, diced
  • 3 cloves garlic, minced
  • 3 TBS Cumin
  • 1TBS Chili powder
  • 1 tsp Nutmeg
  • 2 tsp Sea salt
  • 1 jalapeño for SPICY (or) green chili for MILD, diced (totally optional! & dependent on your heat preference)
refried beans, slow cooker, slow cooker beans, tacos

(Side Note: stay tuned - I am going to share a bangin smoked gouda taco recipe featuring these beans very soon!)

refried beans, tacos, burritos, organic beans, slow cooker


  • Rinse beans thoroughly
  • Put all ingredients into slow cooker and mix well
  • Cook on high for 8 hours, stir once in awhile in the second half of cooking
  • At hour 6 or 7, when the beans are softened, use an immersion blender to smooth the beans to the consistency you like best. I leave them a bit chunky. Be CAREFUL not to splatter, it will burn you! 
  • Adjust / add spices as desired. Sometimes I add some more cumin
  • Cook another hour or two to have it thicken up

There you have it!

refried beans, pinto beans, burritos, tacos, slow cooker, homemade, huevos rancheros, nachos

You can completely leave out or exchange the peppers to reach your desired heat.

For another variation you can trade the pinto beans for another kind, like black beans.  

And the leftovers freeze very well if you think it’ll take more than 5 days or so to eat. 

refried beans, tacos, nachos, beans, vegetarian, huevos rancheros, avocado, slow cooker, homemade

I hope you enjoy!

Simple Pleasures

Simple Pleasures