The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This Restaurant Style Refried Beans recipe is made in a crockpot, and you don’t need to soak the beans! As a result, the recipe is easy, and the beans come out creamy.
This recipe serves 12 and costs $2.13 to make. That’s just 18¢ per serving!
Careful: this Homemade Refried Beans Recipe is going to change your life!
Warning: Once you make my Restaurant Style Refried Beans Recipe, you’ll never go back to canned beans because this is an easy, delicious Mexican refried beans recipe!
I have been tinkering with this easy refried beans recipe for a couple of months. I am happy to report that I’ve SO nailed it!
They’re straightforward to make and so tasty. Not to mention these beans cost a fraction of the cost of 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, or 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.
What are Refried Beans made of? Ingredients and estimated cost
Per Serving Cost: $0.18
Recipe Cost: $2.13
- 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
NOTE: I calculate the recipe prices by using name-brand grocery prices on grocery store websites.
Refried Bean Recipe variations
- *** If you use Chicken broth instead of the chicken bouillon granules, you will need 6 cups of broth and 1 cup of water!
- To make this 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 are discolored. Also, keep an eye out for small stones, especially if you buy cheaper pinto beans.
How to make Refried Beans in a Crockpot
- First, place all of your ingredients, minus the salt and pepper, into your slow cooker.
- Next, cook the beans on high for 9 hours. Yes, 9 hours, please don’t cook them for less than that!
- Finally, using an immersion blender, puree the beans until smooth. Add water as needed and season with salt and pepper to taste. If you’re feeling decadent, add up to a stick of butter to the beans!
***For complete recipe instructions see the recipe card below!
How to serve Crockpot Refried Beans
SERVE: You can keep these out for about two hours before they need to be refrigerated.
Refried Bean Recipe storage
How long do refried beans last in the fridge?
Cover and store the beans in the refrigerator for 4-5 days.
Can you freeze refried beans?
You can freeze these beans in Ziploc bags in small batches. They will keep in the freezer for up to 4 months.
THAW: Thaw the frozen packets of beans overnight in the refrigerator.
REHEAT: Heat the beans in a saucepan over medium heat until heated through. You may need to loosen the beans with a couple of tablespoons of water when reheating them.
Crock Pot 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 to make Refried Beans FAQs
Many popular refried bean 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.
I love them 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.
In America, we might first think refried beans mean the beans have been fried twice. However, the word refried comes from the Spanish name frijoles refritos. The translation for this phrase means well fried. Therefore, they are not cooked twice but rather cooked well until soft enough to mash into the creamy beans that we all love.
Most restaurants do use lard in their refried beans. That is one reason I prefer to make them at home. I can get the same great taste from the seasonings without adding in the extra fat.
The two most popular types of beans found in Mexican restaurants are pinto and black beans. Pinto beans are, of course, used to make refried beans, while black beans are served as a side dish in soups, salsas, or enchiladas. I have an excellent recipe for Restaurant-Style Black Bean Soup that is delicious!
More Mexican inspired recipes
- Beef Enchiladas
- Best Guacamole
- Easy Mexican Rice
- 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
Homemade Refried Beans Recipe (Crockpot)
- 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
- Shredded Mexican cheese blend optional
- unsalted butter 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 up to 8 tablespoons of unsalted butter to make creamy, out-of-this-world beans.
- Season with salt and pepper to taste. Serve with shredded Mexican cheese (optional).
- This recipe makes about 6 cups of beans.
- Some readers have not cooked the beans for the full hours and they end up with watery beans. You must cook the beans for the entire 9 hours, I cannot express the importance of this enough!
This post first appeared on FFF on August 15, 2015. I have since updated the pictures and added a recipe video.