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!
For more homemade bean recipes, try my Crock Pot Green Chile Pinto Beans Recipe, Instant Pot Refried Beans, and Slow Cooker Boston Baked Beans Recipe.
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?
Refried beans are a dish of cooked and mashed beans that is a traditional staple of Mexican and Tex-Mex cuisine, although each cuisine has a different approach when making the dish.
The beans are made with raw pinto beans. They can be cooked when dry or soaked overnight, stewed, drained of most of the remaining liquid, and converted into a paste with a masher.
Refried Bean Recipe ingredients & 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 Crockpot 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. 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!
Here are some tips on how to season refried beans:
– Add aromatics: Adding chopped onions will give the beans a slightly more complex flavor.
– Add spices: Cumin, garlic powder, salt, and pepper are commonly used to season refried beans.
– Add fat: A few tablespoons of butter or a dollop of sour cream can add richness and creaminess to refried beans. For a cheesy and gooey texture, you can also add cheese, such as cheddar, Monterey Jack, or cotija.
– Add herbs: Adding fresh herbs, such as cilantro, can give refried beans a fresh and flavorful boost.
There are a few things you can add to refried beans to make them creamy:
– Fat: Adding fat to refried beans will also help to make them creamier. You can use butter, shortening, lard, or even olive oil.
– Dairy: Adding dairy products to refried beans is a great way to make them creamy and rich. You can use sour cream, Greek yogurt, or cream cheese.
– Avocado: Avocado is a great way to add creaminess and healthy fats to refried beans. Mash it up and stir it into the beans.
– Cheese: Cheese is another great way to add creaminess and flavor to refried beans. You can use shredded cheddar cheese, Monterey Jack cheese, or queso fresco cheese.
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)
Equipment
- slow cooker
- cutting board
- chef's knife
- immersion blender
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
- unsalted butter 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 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).
Video
Notes
- 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!
Nutrition
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This post first appeared on FFF on August 15, 2015. I have since updated the pictures and added a recipe video.
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I followed the recipe exactly, except I soaked mine for 10 hrs. I went to blend them, and they were basically soup. What happened?
I think where you went wrong was with soaking the beans. You don’t soak the beans overnight for this recipe. When you soak the beans they start to absorb water, and then when you cooked the beans they didn’t absorb as much water as they do when they are not soaked. That’s why you had bean soup instead of refried beans. Sorry that happened to you. 🙁
Would it be ok to use food processor instead of immersion blender?
That will work, just make sure you hold the lid on very tightly!
This was the best added lard at the end no more canned beans thankyou so much.
So glad you loved this recipe!
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.
I have made them many times now with numerous variations including peppers (hatch chilis, etc.), hot pepper powder, different broths/better than bullion, different onions even shallots, etc. and I always use fresh garlic, chili powder, up the cumin, and usually toss just a little fatty pork in as well. Again, always fantastic.
The time/volume/etc. are less relevant than just getting them to the consistency/level of moisture you have perfectly pictured in the article. You can always add water or boil it off. Also, as Jiliian has indicated, the beans don’t care how you mush them; blender works great for me.
If you have any interest in making refried pinto beans and opportunity to plan ahead (i.e., have time), there is no question you should give this method a try.
Well done and thanks very much for sharing.
Julian, thanks for your thorough review! I love throwing chilis in with mine, too!
So we are doing tacos for lunch tomorrow on Mother’s Day. I am making these. If I make them today I would just warm them up with a little bit of water so they aren’t so thick right because I don’t want to have to get up at 3 am to fix them!
Jillian, How many does this recipe serve? I’ve made it before, but it was for just 4 people and I can’t remember how much I had left. I am making a big pot of chili verde for a big party (40 or so people) and need refried beans too, for making burritos. Should I double or triple or even quadruple the recipe? Thanks!
Hi Sandi, this recipe will generously serve 12. I would make 3 batches (in 3 different slow cookers) for the amount of people you plan on serving.
I love this recipe. Best ever. Would there be a way to cook them in the pressure cooker just in case I don’t have 9 hours to have the most amazing beans. Would I have to soak first and then cook or just throw everything in the pressure cooker and cook away. Advice?
Hi Lindy, I’m not the best at pressure cooking. I’ve tried this recipe a few times in the pressure cooker and each time there’s too much water. I hope to nail down the recipe soon and post it.
I’v been searching, and searching through this , but I’m not coming up with the recipe. All I’m finding are the comments on it. Where is the recipe???
Hmmm, I’m not sure where you’re looking but the recipe is right above the comments.
https://foodfolksandfun.net/refried-beans-recipe/
Hi! Do you know if this recipe would work with canned beans? I have at least 20 pinto beans that are canned and I would love to try it with your recipe!
Hi Brianna,
I’ve never tried this recipe with canned beans so I’m not sure how it would work. My gut is saying that it probably would. Just reduce the water down a lot (maybe 1-2 cups?) and reduce the cooking time, too.
If you try it, come back and tell me how it turned out!
I saved This recipe weeks ago on my Pinterest page. We eat Mexican weekly and love refried beans.
I fixed this recipe according to directions and even bought the same immersion blender that Jillian uses($29.99 at Walmart / not the red color…that was $49!)
T.H.E. B.E.S.T. Refried Beans we have ever had! So easy and full of great flavor. I did add additional liquid to make them a bit creamier during the blending process.
I will try freezing the left over beans today. THANK YOU, Jillian
Maureen! Your comment on this recipe made my day! Thank you for taking the time to stop by and let me know you loved the recipe! 🙂
I’m making these as part of my taco bar for my wedding in 3 days. There are so easy and my first taste is so good. I’ m going to leave them a little more watery so when I put them under the sterno to reheat they don’t get to dry. I’ll let you know how the guests like them. My daughter would eat the entire pan if I let her
So glad you love this recipe. And congratulation on your upcoming nuptials! 🙂
Great Recipe. Pre-soaked beans (6 hours or over night) put in instant pot pressure cooker with scant (little less than) 4 cups of bone broth (I never use bouillon). Did not add onion. Added spices AFTER cooking beans, Just before mashing. Cooked beans for 9 minutes in instant pot. Perfect beans. Used potato masher, leaving some chunky beans (don’t like it completely pureed). Added spices including 2 teaspoons of Onion Powder instead of the whole onion. It thickens a little as it cools. This is so versatile. You can have it as a side with all kinds of different entrees or on game day with chips and salsa topped with cheese. It freezes very nicely in mason jars.
Thanks for adding instructions for making these in an instant pot. I’m going to test it out.
Is there a method for instant pot that doesn’t involve 6 hours soaking overnight? If I’m going to wait that long I’ll just put them in the crockpot for the whole 9…
Hi Jillian,
I have read all the comments but I don’t see any references to de-gassing the beans. I have a terrible time with beans that haven’t been rinsed or had baking soda added to remove the outer gas producing layer. Any suggestions? Is this a problem for anyone else? I would love to try this!
Hi Jennifer,
I am so sorry, but I don’t have any experience with this. If you figure it out will you come back and let me know?
Best of luck,
Jillian
The best beans is to cook them with a ham hock ! They don’t take any mor then 6 hrs on high in a CRockport . When they are done you can mash them and put a couple table spoons of Lard This makes the best Flavor !! Yum !! Enjoy !!
Thanks for the tip.
I live a half hour away from town so if I am out of anything I can’t just run into town. I needed retried beans for a dish I was making but to my surprise my pantry had none. Well I searched on the internet and found a bunch but most of them called for jalapeño or chili . Then I found this one of yours. I am making it for our traditional Christmas Eve dinner. We always have tacos. We are Italian but we love tacos. Thank you for this recipe. It tastes great and I am so excited for my family and their families to taste them. I am not telling them that I made them until I hear their comments. I love making things from scratch because I can control what goes into it. Thank you again.
Georgia! I am SO glad you loved this recipe. I too am making Mexican on Christmas Eve! Enjoy and Merry Christmas! 🙂
If I were to use black beans instead, would the cook time be the same? Making them this weekend for a Mexican potluck girls night!!
Use 3 cups of dried black beans and 4 cups of vegetable stock and cook on high for 3-4 hours or low for 7 – 8 hours. All slow cookers vary so the times may need adjusting a little. Keep an eye on them towards the end the first time you make them and add a little extra liquid if they look like they might dry out.
Any idea how much bullion to use if you are using cubes? Also, do they reheat well?
How do you freeze them? In a ziplock bag?
Have you tried cooking them in a crockpot on high for less time? If so, for how long? Sorry about all the questions.
I’m also a teacher turned stay at home mom and I like to be precise. Lol.
Hi Patricia,
If you’re using bouillon cubes then you will need to use 6 of them.
They do reheat well, sometimes I add a Tablespoon of water or so to loosen them up.
I have freezing instructions in the Cook’s Note above the recipe card.
These beans are cooked at high for 9 hours. I do not recommend decreasing the time, because the beans won’t absorb the liquid as they should and you’ll have a soupy mess on your hands when you puree them.
No worries about the questions, I love meeting fellow teachers. 🙂 Thanks for stopping by and enjoy this recipe!
Do you soak your beans or not?
No, I do not soak my beans.
Love the idea of making refried beans in the crockpot! I need to make this soon!
I’m a refried bean addict! You’re enabling me! Haha!
Just in time for Cinqo de Mayo! The perfect Mexican side dish. These look so delicious 🙂
These really do look better than the restaurant version! I will be making this for Cinco de Mayo, indeed!
Cumin is the perfect spice for this dish, yum, great choice. I have the same beans in the pantry all the time as they are so handy. Thanks for a great recipe!!