This Restaurant Style Refried Beans recipe is made in a slow cooker and no bean soaking is required! This recipe serves 12 and costs $2.13 to make. That’s just 18¢ per serving!
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 these beans cost a fraction of the canned refried beans.
And who knew refried beans and healthy belong 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 homemade refried beans, and I mean LOVE! They shovel them in by the spoonful.
Mexican Refried Beans Rave reviews from readers:
“Made this last night. Truly amazing and so easy!! Walking in the door after work, the house smelled yummy. Thank you so much!”
“Classic recipe I love refried beans! Can’t wait to make this again it was great”
“This recipe is as good as it gets for refried pinto beans; period (for what its worth, I am likely a refried pinto bean addict). Easy, inexpensive, reasonably “healthy”, and always nails.”
How are refried beans made?
Refried beans are made with pinto beans. Pinto beans are a great item to keep in your pantry to be able to make beans as often as you would like at a fraction of the cost. To make the refried beans, just put all of the ingredients into a slow cooker. Cook them on high for 9 hours and then blend with an immersion blender before serving. Easy!
Are refried beans vegetarian?
Many popular refried beans recipes contain lard. Using lard in the recipe makes the beans not vegetarian. However, my recipe does not call for lard. This method also helps to make the recipe a little more healthy than other refried bean recipes.
To make them vegan, use vegetable broth instead of chicken broth.
What do you eat with refried beans?
I love refried beans on a tortilla or with some tortilla chips. Add some salsa with the chips and tortillas, and you’re golden!
This Mexican Rice also goes great with the beans. You could even serve the beans alongside this Mexican Lasagna, and you’d have such a great meal.
How to make Restaurant Style Refried Beans:
- First, place all of your ingredients, minus the salt and pepper, into your slow cooker.
- Next, cook the beans on high for 9 hours.
- Finally, using an immersion blender, puree the beans until smooth. Add water as needed and season with salt and pepper to taste.
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 six cans of refried beans!
- You can freeze these beans 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.
Can you make Mexican refried beans in an Instant Pot?
Yes, you can make these beans in an Instant Pot! I have an excellent Instant Pot Refried Beans recipe over on my other website, Easy Budget Recipes.
Cook’s Tools:
- 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!
LOVE MEXICAN FOOD AS MUCH AS I DO?
Check out some of my favorite recipes:
- Chicken Burrito Bowl
- Picadillo Tacos
- New Mexico Style Green Chile Chicken Enchiladas
- Mexican Spinach Dip
- Sweet Corn Tamales Cake
- Green Chile Pinto Beans
- Guacamole
- Horchata
- Enchilada sauce
- Carne Asada Street Tacos
- Queso Blanco Dip
- Breakfast Taco Bar
How much will this restaurant style refried beans recipe cost to make?
RECIPE COST: $2.13
PER SERVING COST: $0.18
NOTE: I calculate the recipe prices by using name brand grocery prices on grocery store websites.
- 3 cups dried pinto beans – $1.11
- 7 cups water – $0.00
- 2 chicken bouillon cubes – $0.16
- 1 medium white onion – $0.70
- 2 teaspoons garlic powder – $0.06
- 2 1/2 teaspoons ground cumin – $0.09
- salt and pepper to taste – $0.01
More Mexican recipes:
- Beef Enchiladas
- Best Guacamole
- Best Mexican Sweet Corn Cake
- Carne Asada Street Tacos
- Cheesy Green Chile Cornbread
- Easy Stovetop Chicken Fajitas
- Mexican Spinach Dip
- Mexican Street Corn Flatbread Pizza
- New Mexico Style Green Chile Chicken Enchiladas
- One Pot Chicken Burrito Bowls
- Pantry Chicken Taco Soup
- Picadillo Tacos
Restaurant Style Refried Beans Recipe
Ingredients
- 3 cups dried pinto beans rinsed and picked over
- 7 cups water
- 2 Tablespoons chicken bouillon granules (or 2 bouillon cubes)
- 1 medium white onion diced (or 1 Tablespoon onion powder)
- 2 teaspoons garlic powder
- 2 ½ 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
Notes
Nutrition
This post first appeared on FFF on August 15, 2015. I have since updated the pictures and added a recipe video.
This Restaurant Style Refried Beans recipe is made in a slow cooker, and no bean soaking is required! This recipe serves 12 and costs $2.13 to make. That’s just 18¢ per serving!
Noelle says
Classic recipe I love refried beans! Can’t wait to make this again it was great
Renee Goerger says
I adore refried beans but have never made my own…until now. I love this recipe for refried beans. They’re fantastic!!
Rachel says
Is the recipe correct in saying to cook on HIGH for 9 hours?
Jillian says
Yes, it’s correct. Cook on high for 9 hours.
Penny says
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 says
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?
Dawn says
This is fantastic! In my rotation now. My hubs is Danish/Mexican and Ive had to learn how to make authentic mexican dishes. Refried beans have not been perfected til now. His Tata made the most amazing ones but no recipe handed down. This is close. He distinctly remembers him using white mexican cheese so thats what I will play w to fully perfect the refried beans. Love using my crockpot w so many kids (5) so this is great for me 🙂 Thank you!
Jillian says
Dawn, I am thrilled that you and your family loved the recipe! Thanks so much for stopping by to let me know! 🙂
Sarah says
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 says
Yum, I bet jalapenos would be delicious. I’m going to try that next time!
Laura says
Love this recipe! Had been looking for a refried bean recipe and this one is delicious! Haven’t used canned since!
Jillian says
Laura, I am thrilled that you loved this recipe! Thanks for stopping by to let me know!
Melissa says
Will this work with black beans? Ingredient amounts the same?
Jillian says
Hi Melissa,
Unfortunately, I have not tried this recipe with black beans, sorry.
Shenika S says
My family LOVED this! Thank you so much for sharing this! =)
Jillian says
So glad you and your family love this recipe! 🙂
John says
I’ve tried many different bean recipes in the past, and this one is the absolute best! These refried beans always turn out delicious, and so easy! Often I’ll add some jalapeños for a little heat. Thanks for the terrific recipe!
Jillian says
Yum, the addition of jalapenos sounds amazing. I’m going to try that the next time I make these!
Denise Poteat says
Made this last night. Truly amazing and so easy!! Walking in the door after work, the house smelled yummy. Thank you so much!
Jillian says
Denise, I am THRILLED that you loved the recipe! Thanks for stopping by! 🙂
Shadi Hasanzadenemati says
I was looking for a recipe like this, thank you for sharing!
Jessica says
This was the perfect side dish for taco night! I served them with a little shredded cheddar cheese and it was perfection.
Shelbi says
This recipe was delicious! Slow cooker beans has changed our life. I think we will eat a lot more Mexican food!
Jillian says
Shelbi,
SO glad you guys liked the recipe! 🙂
Sue Heavens says
These are excellent! I will never buy canned refried beans again.
Jillian says
Sue, this makes me so happy! Thanks for stopping by! 🙂
Ron Weinberg says
I GO BANANAS FOR THESE REFRIED BEANS.
Katie Bellamy says
I LOVE refried beans. These look delish!
Nancy says
Making this right now for the first time. One question. It’s just myself and my husband so I know we will have leftovers. Does this freeze well? Thanks in advance
Jillian says
Yes, these beans freeze well.
Ron Weinberg says
THIS IS PERFECT FOR TACO NIGHT.
Maria says
I just finished making these, they’re still hot on the stove. I’m not going to lie: I was skeptical. But these are so freaking good. So simple but perfect. I did the overnight soak and then cooked mine on the stove top about 3 hours. Even before the salt and pepper they were delicious. And they’re already so soft I could mash them with a fork.
I did add just a weensy dollop of lard. That’s just an old (bad) habit – they were already delicious.
Thanks for sharing! Having for lunch with machaca and rice. Well done on some really yummy Mexican food recipes.
Maria
Jillian says
Maria, your comment made my day! I am THRILLED that you loved the recipe! Thanks so much for stopping by and letting me know!
Melissa says
I don’t have an immersion blender and it’s not in the budget right now. Would hand beaters do the job just as well?
Jillian says
Yeah, those will work.
Jennifer says
Yes that will work fine. If you want some whole beans left in your mix, just save out a few and add them back in when your done blending.
Amy says
I drained about 2 C of liquid after 9 hrs cooking on high and they turned out perfectly!
Jennifer says
I had to drain out some liquid in mine as well! I had made about 2lbs of dried beans!! When I started blending the first two crock pots they were too liquidy. So then I drained the other two pots. They were still a little too liquidy for me, so I fried off the excess liquid and they were thick and creamy! They were awesome! I now have three cup portions in my food saver bags in the freezer. I also did the same thing with the taco meat. Perfect for a quick dinner.
Stacey Janis says
I won’t buy store bought refried beans again.
Jillian says
That’s what I love to hear! 🙂
Kelly Wallace says
These are absolutely amazing! This is my sole go-to recipe now. My entire family loves them and we no longer buy canned refried beans.
Jillian says
Kelly, this is music to my ears! I’m so glad you and your family loves these beans!
Megan says
Amazing! I loveee refried beans and have been making another recipe I like but my family wasn’t a fan. Tried this one and EVERYONE was happy!! Yay!! Easy and yummy! Thanks for a great and easy recipe!
Jillian says
Megan, I am thrilled that this recipe was a hit!
Cindy says
If I use chicken broth, how much salt do you think I should add? I’m not good at ” to taste” Answers would be greatly appreciated.. Thank you!
Jillian says
Hi Cindy,
Start with 1/8 teaspoon of salt, stir it in, taste, and then add a little more if needed.