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!
You’re welcome.
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.
Just saying.
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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Sharing these Classic Refried Beans with: Nancherrow The Best Blog Recipes I Heart Naptime Cooking With Curls Sewlicious Home Decor This Gal Cooks Yummy Healthy Easy Chef In TrainingThese Classic Refried Beans were featured with Joyful Healthy Eats!
All recipes included in this collection above is here!
I love making homemade refried beans! They’re sooo much tastier than the canned stuff. I can only imagine how amazing these refried beans would be with some melted cheese on top. Yum! pinned.
Sarah@WholeAndHeavenlyOven recently posted…Brownie Cupcakes With Cookie-Dough Frosting + A CHARM IT! Giveaway!
Sarah, homemade is definitely so much better than the canned stuff…Cheese on them is the pure weakness! lol 😉
Gloria recently posted…White Chocolate Peanut Butter Cookie Dough Cups
I have both hands and feet in the air. LOVE Mexican food. It’s hands down my favorite cuisine! Those refried beans looks really, really good! I typically make a version called “cowboy beans” with bacon, fire roasted tomatoes, and pickled jalapenos.
Chris @ Shared Appetite recently posted…{Slow Cooker} Thai Chicken and Coconut Quinoa Stew
Okay Chris, now I’m craving those cowboy beans! I’m definitely going to make them… the word jalapenos, and I’m all over it!
This look delicious! I LOVE refried beans and Mexican cuisine. I could eat refried beans with just about anything. Your description of what would happen if you left the kitchen made me laugh outloud……been there done that. Thanks for the recipe! 🙂
Marti recently posted…How To Remove Ink From Glass Bottles and Jars
Marti, I’ve even left the kitchen once while making hard boiled eggs… I started hearing popping noise. Let’s just say the eggs were very well done… and the shells were coming off by themselves! lol
LOL! That’s so funny! Been there,done that, too! I like to think that we are very talented multi-taskers!
Marti recently posted…Easy Mason Jar Drawstring Bag Tutorial
My hands and feet are in the air!! Just so you know… 🙂 Sadly I have never made my own refried beans. It looks so easy and delicious. Must try!! Thanks for the recipe 🙂
Zainab @ Blahnik Baker recently posted…Lemon Macarons
Zainab, now you’ll have to give it a try. So much easier than you’d think!
I don’t know how you did it, but you totally made a pile of refried beans look beautiful! Great recipe, Gloria, I never knew homemade refried beans could be so simple 😉
Allie | Baking a Moment recently posted…Lemon Greek Yogurt Cupcakes with Cream Cheese Frosting
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! 😉
I agree with Allie! Ha, I can never get beans to look good in photos but these look perfect. I love Mexican food. Thanks for sharing, Gloria!
Ashley | Spoonful of Flavor recently posted…Blackberry Muffins
You’re so sweet, Ashley!
Great recipe!! I’ll take some extra cheese on my beans please 🙂
Elizabeth @ Confessions of a Baking Queen recently posted…Lemon Creme Brûlée
Elizabeth, I’m right there with ya!
Beans never looked so good…and I know they are good — I love ’em! Mexican cuisine is a favorite of mine, and I will eat them in tacos, dip, or covered in cheese. This looks like a great recipe — I’m really into making my own beans lately!
Marcie recently posted…Kale and Napa Cabbage Salad with Greek Yogurt Dressing
Marcie, me too! I feel a little addicted to making them every week! 😉
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 Burgers
Andi, you’ll love these with a little of the bacon flavoring! 🙂
My hand is held high! I puffy heart love mexican food and refried beans. I’ve never made them before though – this recipe looks awesome! Can you believe I didn’t even know refries beans were made from pinto beans? Is that bad to admit? 🙂
Lindsay @ Life, Love and Sugar recently posted…Funfetti Millionaire Cake and a Giveaway!
Lindsay, don’t feel alone… I didn’t know it was pinto beans either until I started making them. I love your puffy heart, by the way! 😉
Gloria recently posted…White Chocolate Peanut Butter Cookie Dough Cups
Mexican food? Any day of the week :). When I saw this recipe I couldn’t believe that I’ve never tried making refried beans myself. You make it look so easy. Thanks for sharing, dear!!
Kathi @ Deliciously Yum! recently posted…Golden Oreo Easter Truffles
Kathi, these are super easy! Making a batch and snacking on it all week is the best!
Refried Beans have been on my to do list for a while now. I guess I better get the crock pot out and give them a try. I do not trust myself to not become distracted. 😉 They look amazing Gloria!! 🙂
Lisa@ Cooking with Curls recently posted…Vegan Chocolate Walnut Fudge Ice Cream
Lisa, I always think I can trust myself with being distracted… but it never works out that way. 😉
Okay, the starburst pancakes would make me happy, but this bean dish would make my hubby happy! He would go crazy for this. I’ve never seen a slow cooker recipe for it so I’m anxious to try this. 🙂
Tina @ Tina’s Chic Corner recently posted…Pear Bavarian Torte
Tina, the best part is putting it all in and just letting it do it’s thang! 😉
Great recipe Gloria, they looks delicious! We eat a lot of refried beans a lot of different ways. We always change up the recipe like you have done.
I hope you have a great weekend!!
michael recently posted…Hot Fudge Sauce, Chocolate Cake and Ice Cream
Michael, thank you!
Hi Gloria . . . Happy Spring! I’ve never made homemade refried beans, but we love them and use the ones in the can. Can’t wait to try out your recipe.
Visiting from the Weekend Retreat Linky Party . . . have a fabulous weekend . . . Gina
Gina Alfani recently posted…Buffalo Chicken and Roasted Potatoes Casserole
Then you would definitely love these, Gina!
Gloria, I love refried beans! But I always buy it from the can, I totally need to try this out – I bet they taste SO much better and are way better for you! And my hand is totally raised – LOVE Mexican cuisine! I hope you have a great weekend 🙂
Chelsea @chelseasmessyapron recently posted…Healthy Ice Cream Sandwiches
Chelsea, you’d really love how these taste. Your sweet little babes might even really like the texture… and taste. 🙂
I don’t think I’ve ever had refried beans NOT from a can… I never even considered the possibility of making them myself! You’ve opened my eyes, I’m excited to try this out now!! 🙂
Sam @SugarSpunRun recently posted…Chicken Corn Chowder
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!
great post Gloria! we love re-fried beans!
Sarah & Arkadi recently posted…Sour Cream Coffee Cake
Thank you, Sarah and Arkadi!
Gloria, these refried beans look amazing! I wish my hubby was a fan of Mexican cuisine but I’ll put this on the list for a time when he’s working late! 🙂 Thank you so much for sharing at Best of the Weekend and pinning! Hope your Monday is wonderful!
Cindy Eikenberg recently posted…Sequined & Flowered Eggs in Painted Egg Cups
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. 😉