Slow Cooker Not-Refried Black Beans

gluten-free, soy-free, no oil added
Servings 8 servings
Calories 174kcal
Author Kathy Hester


  • 4 cups water
  • 2 cups dry black beans
  • 1 cup minced bell pepper
  • 3 cloves garlic minced
  • 1 teaspoon cumin powder
  • 1/2 teaspoon chili powder or add more if you prefer your beans spicy
  • 1/4 teaspoon granulated onion powder
  • salt to taste


  • Add all the ingredients except for the salt and cook on low for 7 to 9 hours (or about 4 hours on high).
  • Before serving add salt to taste and mash some of the beans with the back of a wooden spoon to create that refried bean texture.
  • Slow Cooker Refried Black Beans from


I made this in my 2½ quart slow cooker, but it should fit in a 2 quart as well. You can also double to use in a 4 to 6 quart slow cooker.


Calories: 174kcal | Carbohydrates: 31g | Protein: 10g | Sodium: 12mg | Potassium: 767mg | Fiber: 7g | Sugar: 1g | Vitamin A: 630IU | Vitamin C: 24.2mg | Calcium: 69mg | Iron: 2.7mg