Rinse the dried pinto beans thoroughly under cold running water and remove any broken beans or small stones. There’s no need to soak the beans beforehand when using this slow cooker method, making preparation quick and convenient.

Place the rinsed beans into the slow cooker.

Add the onion, minced garlic, cumin, chili powder, paprika, oregano, salt, black pepper, and broth to the slow cooker.

Stir everything gently so the seasonings are evenly distributed throughout the beans.

Cover the slow cooker with the lid and cook on Low for 8–10 hours or High for 5–6 hours, until the beans are completely tender.

The beans should mash easily between your fingers when they’re fully cooked.

Discard the cooked onion pieces if desired, or blend them into the beans for extra flavor and a smoother texture.

Reserve about one cup of the cooking liquid before draining any excess broth.

Add the butter (or lard) and olive oil to the cooked beans.

Mash the beans using a potato masher for a rustic texture, or use an immersion blender for smooth, creamy refried beans. Add the reserved cooking liquid a little at a time until you reach your preferred consistency.

Taste and adjust the seasoning with additional salt, pepper, or lime juice if needed.

Transfer the warm refried beans to a serving bowl and garnish with freshly chopped cilantro, crumbled queso fresco, shredded cheddar cheese, diced onions, or sliced jalapeños if desired. Serve immediately while hot.

These creamy slow cooker refried beans are perfect as a side dish or as a filling for tacos, burritos, enchiladas, tostadas, burrito bowls, quesadillas, nachos, and more.