This Restaurant Style Refried Beans recipe is the best-refried beans recipe! They’re made in the crock-pot and taste just like they came from your favorite Mexican restaurant!
Warning: Once you make my Restaurant Style Refried Beans Recipe you’ll never go back to canned beans because this is an easy, authentic refried beans recipe!
I have been tinkering with this easy refried beans recipe for a couple of months now. I am happy to report that I’ve SO nailed it! They’re incredibly easy to make and so tasty. Not to mention they cost a fraction of the canned refried beans. And who knew refried beans and healthy could be used in the same sentence?! Because they definitely could with this recipe!
I always have a few…ten…pounds of pinto beans in my pantry (Thanks, Costco!). My kids love these beans. And I mean LOVE! They shovel them in by the spoonful. 
Disclosure: This Restaurant Style Refried Beans recipe includes affiliate links. See the rest of Food Folks and Fun’s disclosure policy.
Cook’s Note:
- *** If you use Chicken broth instead of the chicken bouillon granules then you will need 6 cups of broth and 1 cup of water!
- To make this refried beans recipe you’ll need an immersion blender. You can use a standard blender and run small batches through it, but it will take a while. (Also if you go this route you’ll need to hold the lid to the blender on SUPER tight!) The immersion blender that I use will run you about $40. I use it all the time, especially for soups!
- When rinsing the beans throw out any that float or that are discolored. Also keep an eye out for small stones, especially if you buy cheaper pinto beans.
- This recipe makes roughly 12 cups of beans which translates to about 6-7 cans of refried beans!
- These beans can be frozen in Ziploc bags in small batches. They will keep in the freezer for up to 4 months. When reheating the beans you may need to loosen them with a couple of tablespoons of water.
Cook’s Tools – Slow Cooker Refried Beans Recipe:
- Crock-Pot This is the 3rd one I’ve own and it’s my favorite. Lots of bells and whistles without a hefty price tag! I love that when the timer goes off, the slow cooker automatically switches to warm for 4 hours.
- Immersion Blender: I love this immersion blender for making SO many recipes like salad dressings, creamy soups, and these refried beans. Clean up is so much quicker than using a blender!
Recipe Video:
Restaurant Style Refried Beans Recipe
Ingredients
- 3 cups dried pinto beans rinsed and picked over
- 7 cups water
- 2 Tablespoons chicken bouillon granules
- 1 medium white onion finely diced
- 2 teaspoons garlic powder
- 2 1/2 teaspoons ground cumin
- salt and pepper to taste
GARNISHES:
- Shredded Mexican cheese blend optional
Instructions
- Add all of the ingredients, except for the salt and pepper to the crock-pot.
- Cook on high for 9 hours. At this point, the beans will be tender and a bunch of them will have popped open.
- Use an immersion blender to puree the beans until smooth. Add more water as needed, or if you're feeling decadent add a couple tablespoons of butter! Season with salt and pepper to taste. Serve with shredded Mexican cheese (optional).
Video
Nutrition
This post first appeared on FFF on August 15, 2015. I have since updated the pictures and added a recipe video.
Try serving these beans with some of my favorite Mexican dishes:
- One Pot Chicken Burrito Bowls
- Quinoa Taco Casserole
- Overnight Breakfast Enchiladas
- Tex-Mex Stuffed Squash
- Stovetop Chicken Fajitas
- Mexican Lasagna
- Mexican Rice
- Ranch Chicken Tacos
Jillian
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Noelle
Classic recipe I love refried beans! Can’t wait to make this again it was great
Renee Goerger
I adore refried beans but have never made my own…until now. I love this recipe for refried beans. They’re fantastic!!
Rachel
Is the recipe correct in saying to cook on HIGH for 9 hours?
Jillian
Yes, it’s correct. Cook on high for 9 hours.
Penny
Will it completely ruin the recipe/taste if I don’t use the onion? My hubs despises onions. Thank you! Also the pinto beans and green Chile, without the onions?
Jillian
It will not ruin the recipe, but it won’t be as flavorful. How about using 1 teaspoon of onion powder instead of the onion?
Sarah
I just made them with jalapenos because I can’t have garlic or onions, and they came out amazing. A friend of mine from Mexico makes his authentic refried beans with only jalapenos, cumin and lard, so that’s where I got the idea. I used three 4oz cans, and it has a good kick to it. 🙂
Jillian
Yum, I bet jalapenos would be delicious. I’m going to try that next time!
Shenika S
My family LOVED this! Thank you so much for sharing this! =)
Jillian
So glad you and your family love this recipe! 🙂