Where to start

Congrats on your new rice cooker! Pop the hood, I’ll show you how it works.


Refried Beans

print email

Refried Beans


Taco night is one of our favorite nights of the week. And one of the unsung heroes are the refried beans.

Whether as a topper for nachos, a filling for tacos – or as a side dish alongside Spanish rice – these savory and velvety beans often act as the lynchpin that brings the whole meal together.

And they’re easy to make at home!

Let’s take a look at the inner workings of this often enjoyed, rarely celebrated beans recipe.



Refried beans are pinto beans that have been cooked and then mashed. This Tex-Mex staple is then typically fried with onions, spices and cooking oil (or lard).

In the Spanish language, refried beans are called frijoles refritos.

Now for this rice cooker refried beans recipe, we’re using canned pinto beans to keep the cooking time on the lower side. We’re also forgoing the fried step, instead opting for a more slow-cooked element.

Warming spices like cumin and chili powder mix with chopped onion and minced garlic to deliver a ton of flavor in a short amount of time.

And we think you’re going to love how easy these refried beans are to make in your rice cooker!



This is the easy part!

Simply load all of your ingredients into the inner pot of your Tiger multifunctional rice cooker and close the lid.

Select the Slow Cook function for 40 minutes and press Start. Your beans will be infused with a ton of flavor in a relatively short time frame – and when the timer sounds off you’re almost there.

All that’s left to do is mash the cooked pinto beans with a plastic potato masher – and you’re good to go! Your Tex-Mex platter will be complete.

Buen provecho!

And check out these other delicious and easy beans recipes you can make in your rice cooker:

Recipe using these products

Refried Beans

Rice Cooker Recipe

Enjoy this silky homemade refried beans recipe anytime you’re looking for a little south-of-the-border flavor. From a topper for nachos to a side of rice and beans on taco night, these Mexican beans are delicious!


10 minutes

40 minutes

  1. Place all the ingredients in the rice cooker inner pot and choose the  [Slow Cook] function. Set the timer for 40 minutes and press start. 
  2. When the cooking is done, mash the mixture with a plastic potato masher and stir in the lime juice. Serve.

Ingredients below are for a 5.5-cup cooker.

  • 1 small Onion, finely chopped
  • 2 Garlic cloves, minced
  • 1 tsp Cumin
  • ½ tsp Chili powder
  • 2 15-ounce cans Pinto beans, drained
  • 1 tbsp Vegetable oil
  • 3 tbsp Water
  • 1 tbsp Fresh lime juice

Post Your Comment Here

Your email address will not be published. Required fields are marked *

tiger logo
tiger logo

Subscribe to our email list today!

Here's a taste of what you will get:

  • ・Special offers and exclusive email promotions
  • ・Every season's best menus and recipes

We promise never to share, trade, sell, reveal or market your email address in any way, shape, or form