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
did you love this recipe?
Share it with me on Facebook and find more recipes on foodfolksandfun for more!
This post first appeared on FFF on August 15, 2015. I have since updated the pictures and added a recipe video.
subscribe for new recipes
Get all the latest recipes in your inbox!
connect with us
Make sure to tag #foodfolksandfun on instagram!
Classic recipe I love refried beans! Can’t wait to make this again it was great
I adore refried beans but have never made my own…until now. I love this recipe for refried beans. They’re fantastic!!
Is the recipe correct in saying to cook on HIGH for 9 hours?
Yes, it’s correct. Cook on high for 9 hours.
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?
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?
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!
Dawn, I am thrilled that you and your family loved the recipe! Thanks so much for stopping by to let me know! 🙂
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. 🙂
Yum, I bet jalapenos would be delicious. I’m going to try that next time!
Love this recipe! Had been looking for a refried bean recipe and this one is delicious! Haven’t used canned since!
Laura, I am thrilled that you loved this recipe! Thanks for stopping by to let me know!
Will this work with black beans? Ingredient amounts the same?
Hi Melissa,
Unfortunately, I have not tried this recipe with black beans, sorry.
My family LOVED this! Thank you so much for sharing this! =)
So glad you and your family love this recipe! 🙂
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!
Yum, the addition of jalapenos sounds amazing. I’m going to try that the next time I make these!
Made this last night. Truly amazing and so easy!! Walking in the door after work, the house smelled yummy. Thank you so much!
Denise, I am THRILLED that you loved the recipe! Thanks for stopping by! 🙂
I was looking for a recipe like this, thank you for sharing!
This was the perfect side dish for taco night! I served them with a little shredded cheddar cheese and it was perfection.
This recipe was delicious! Slow cooker beans has changed our life. I think we will eat a lot more Mexican food!
Shelbi,
SO glad you guys liked the recipe! 🙂
These are excellent! I will never buy canned refried beans again.
Sue, this makes me so happy! Thanks for stopping by! 🙂
I GO BANANAS FOR THESE REFRIED BEANS.
I LOVE refried beans. These look delish!
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
Yes, these beans freeze well.
THIS IS PERFECT FOR TACO NIGHT.
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
Maria, your comment made my day! I am THRILLED that you loved the recipe! Thanks so much for stopping by and letting me know!
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?
Yeah, those will work.
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.
I drained about 2 C of liquid after 9 hrs cooking on high and they turned out perfectly!
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.
I won’t buy store bought refried beans again.
That’s what I love to hear! 🙂
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.
Kelly, this is music to my ears! I’m so glad you and your family loves these beans!
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!
Megan, I am thrilled that this recipe was a hit!
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!
Hi Cindy,
Start with 1/8 teaspoon of salt, stir it in, taste, and then add a little more if needed.