This Classic Refried Beans recipe is exceedingly rich and full of onion, garlic, and bacon flavor… and oh so creamy!
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?
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 and simmer for that same amount of time as you would in a crock pot. Only downside, you need to keep stirring throughout the day. Perfect for when chilling in your cozies all day, right?)
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 6 hours and forget about them. Then with a slotted spoon, transfer the beans in to a heated skillet pan with… wait for it… bacon drippings!
Side note: the next time you fry up a batch of bacon, save all the drippings!
Now, there’s a fast method of getting these beans done if your family is already asking what is for dinner. Which actually happens to be my favorite way to make these beans. Fast. (But, be patient. Although, I say FAST method, doesn’t mean it’s microwavable fast-like. It’s just FAST in bean-mode.) 😉
Rinse dry beans, pick out any odd looking beans and put in a large pot with double amount of hot (salted) water. Set the pot of beans and water on the highest heat for 60-90 minutes, with a lid slightly on. Stir the boiling beans every 10 minutes in between this time. Strain and rinse the pot of beans thoroughly. Add beans back to the rinsed out pot and cover with new hot water, about 2 inches above the beans. Flavor the water with chicken bouillon, chopped onion, and seasonings …including salt. (Beans love salt.) Simmer on medium heat for about 3 more hours, with the lid completely on. Stir in between and check for soft texture. When beans are completely softened, use a slotted spoon and transfer beans in separate batches into a heated skillet and smash with a potato masher. Transfer smashed beans into a bowl and repeat. Add the broth little bit at a time when smashing or to the bowl of already smashed beans. This also depends upon the consistency you want the beans to be.
My tip is that you’ll need to absolutely stick around the kitchen the whole time. Do not become distracted.
Here’s my reason: the beans will soak up all your liquid, 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.
So, be sure to take just a few minutes out of your day and make some refried beans on low and slow!
- 1 pound dry pinto beans
- 10 cups water (or chicken broth)
- 2-3 tablespoons chicken base bouillon (I use Organic Better Than Boulillon brand.)
- 1 large yellow onion, diced
- 1 bulb garlic, peeled and diced
- 2 tablespoon cumin
- 2 tablespoon paprika
- 2 teaspoon onion powder
- 2teaspoon garlic powder
- salt & pepper, to taste
- 1/3 cup bacon drippings (grease from about 1 pound of cooked bacon)
- Rinse and sort the dry beans.
- 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 6 hours on high temperature.
- When the beans are soft all the way through, heat a large skillet on medium high heat.
- 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!
- 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 broth.
- Serve warm and enjoy!
- Makes about 4 cups of cooked refried beans. Store in a closed container and refrigerate for up to a week.
Enjoy, my friends!
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These Classic Refried Beans were featured with Joyful Healthy Eats!
All recipes included in this collection above is here!