Restaurant Style Refried Beans recipe – these are the best refried beans! They’re made in the crock-pot and taste just like they came from your favorite Mexican restaurant!
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Warning: Once you make my Restaurant Style Refried Beans Recipe you’ll never go back to canned bean, 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.
Cook’s Note – Restaurant Style Refried Beans Recipe
- *** 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 tablespoons of water.
Cook’s Tools – Restaurant Style 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!)
- Immersion Blender
Restaurant Style Refried Beans Recipe Video:
- 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
- 2½ teaspoons ground cumin
- salt and pepper to taste
- Shredded Mexican cheese blend (optional)
- 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).
Serves 12 people