Classic Refried Beans

This Classic Refried Beans recipe is exceedingly rich and full of onion, garlic, and bacon flavor… and oh so creamy!  

Classic Refried Beans with #beans

Raise your hand if you’re in love with Mexican cuisine!

I’d have to admit it’s right up there to being my favorite kind of food, minus the garnishing of lettuce.

Refried Beans are actually my favorite to make.  Super simple!

It’s easy to make a batch up and store in the refrigerator for up to a week.  

Within that week, think of all the possibilities you could have these delicious beans!

We have them on top of after school nachos, inside of a warm toasty tortilla, and on top of homemade fry bread.

Possibilities are pretty endless.

What is your favorite way to have refried beans?

Classic Refried Beans with #beans 2

After you make these beans, I promise you … pinky swear promise you, eating refried beans from a can will not taste the same!

You just may not even go back to those canned refried beans!  

There’s a few ways I’ve been making these:  the slow method and the fast method.

Now, with the slow method, a crock pot is involved.  (Or, use a large pot on the lowest heat for that same amount of time.)

I’m known to forget about getting the pot roast ready for the all day steam bath in the slow cooker… but these beans are totally worth the time!  Put the washed dry beans in the crock pot on high (with the chicken broth, onions, and garlic) for about 4-6 hours and forget about them.  Then, use a potato smasher to smash the beans (and liquid) in a hot skillet with, wait for it… bacon drippings!  

So, the next time you fry up a batch of bacon, save all the drippings!  

You’re welcome.

Now, there’s a fast method of getting these beans done if your family is already asking what is for dinner.

Put the pot of beans on the highest heat for an hour, with a lid.  Stir the boiling beans every 10 minutes.  Turn heat down to medium heat for additional 30-45 minutes.  Boom.  Done. Then do the same thing with them with the drippings.

But, be cautious.

My only warning is that you’ll need to absolutely stick around the kitchen the whole time.  Do not become distracted.

Here’s my reason:  some how the liquid totally evaporates, your pot of beans will almost catch on fire, your house will smell like burnt beans for an entire week, AND your favorite pot will go to the (outside) garbage can.  Forever.  

Just saying. 

So, be sure to take just a few minutes out of your day and make some refried beans on low and slow!  

Classic Refried Beans
This Classic Refried Beans recipe is exceedingly rich and full of onion, garlic, and bacon flavor... and oh so creamy!
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  1. 1 pound dry pinto beans
  2. 10 cups water (or chicken stock)
  3. 2-3 tablespoons chicken base bouillon (I use Organic Better Than Boulillon brand.)
  4. 1 large yellow onion, diced
  5. 1 bulb garlic, peeled and diced
  6. 1 tablespoon cumin
  7. 1 tablespoon paprika
  8. 2 teaspoon onion powder
  9. 1 teaspoon garlic powder
  10. salt & pepper, to taste
  11. 1/3 cup bacon drippings (grease from about 1 pound of cooked bacon)
  1. Rinse and sort the dry beans.
  2. Put the dry beans in a crock pot with the chicken flavored liquid, diced onions and garlic, cumin, paprika, onion and garlic powder. Put lid on and leave for 4-6 hours on high temperature.
  3. When the beans are soft all the way through, heat a large skillet on medium high heat.
  4. Place a couple tablespoons at a time of bacon drippings in the heated skillet. Place 1 and 1/2 cups of cooked beans (with some liquid) into the skillet. Be careful with some splattering!
  5. Use a potato masher to mash the beans in the hot skillet. Place the smashed beans in a separate bowl. Continue smashing the beans (and liquid) in bacon drippings in small batches. If smashed beans are a little dry, mix in a tablespoon of water or chicken stock.
  6. Serve warm and enjoy!
  1. Makes about 4 cups of cooked refried beans. Store in a closed container and refrigerate for up to a week.
Simply Gloria
Classic Refried Beans from #beans

Enjoy, my friends!

Here are some Beans Inspiration for the bean lover in you!
Authentic Refried Beans ~ I Wash You Dry
Slow Cooker Red Beans and Rice ~ The Weary Chef
Slow Cooker Beans and Franks ~ Nuggle Mama


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These Classic Refried Beans were featured with Joyful Healthy Eats!


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    • says

      Thanks so much, Allie! This was actually the fastest shoot I’ve ever done. It really surprised me, because smashed beans are not all that attractive! 😉

  1. says

    These look amazing, Gloria! I looooove LOVE Mexican food. It is my absolute favorite. I think I have only made homemade refried beans once years ago, and they didn’t involve bacon drippings. They surely couldn’t have been as good as yours! I’m going to try the slow cooker method so as to not set my kitchen on fire. Thanks for the warning!

    P.S. Thanks for the shoutout for my red beans and rice! xo
    Andi @ The Weary Chef recently posted…Chicken Parmesan BurgersMy Profile

    • says

      I am totally addicted to making them now, Sam. I used to just open up the can, as well. Now I can’t even eat canned beans in a dip. The taste is SO much better when you make them yourself. Have a great night!

    • says

      Cindy, I know what you mean. I wish my husband loved everything I do. So, when he works late or when it’s fix-your-own-dinner night, the boys and I get to devour the foods we love…. then he usually feels left out. 😉


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