Homemade Refried Beans are going to rock your world! They are absolutely delicious — so flavorful and versatile.
I would never eat canned refried beans, just by themselves. However, I would eat a whole bowl of these delicious beans. Guys, they’re so good!
Why I Prefer Homemade Refried Beans
- They taste so much better! There’s really no comparison.
- This batch makes the equivalent of 5 cans, so I have plenty for my recipe and some for the freezer. That saves me time running to the store.
- I know what’s in them. I use my own whole food ingredients and I can be confident of the nutritional value.
- They are SO easy!
Once you make these from scratch, you’ll never buy canned again. And you can use them in all your favorite recipes, like my scrumptiously easy Taco Dip!
Refried beans are a staple in our house.
For decades, my kids and grandkids have been eating them for a quick snack, spread on a tortilla like peanut butter and then covering that with grated cheddar. Then they roll the tortilla and pop it in the microwave to melt the cheese and heat the beans. These have been fondly dubbed, “Cheesies”, after a similar dish in a local restaurant.
We also like homemade refried beans in beef and bean burritos, in tacos or as a yummy side with my Easy 10-Minute Mexican Rice recipe.
These scrumptious Southwestern inspired beans make a fabulous beginning layer in our favorite Taco Dip recipe, too.
The Ingredients
- Dry Pinto Beans
- Red Onion, large
- Minced Garlic
- Chicken Stock
- Butter (not margarine)
- optional, Southwestern seasoning
How to Make Homemade Refried Beans
- Put the dry beans in a strainer and rinse them with cool water to wash away any dust. Swish through them with your fingers. Check for small pebbles. I rarely find any, but have once or twice. They’re a natural product, so once in awhile you’re going to find some field debris.
- Pour the rinsed beans into your crock-pot. (Mine is a 6 qt size and fits this recipe well.)
- Add the minced onion, minced garlic and chicken stock.
- Place the lid on the slow cooker and set it on high.
- Cook the beans for 5 hours or until they are tender.
- As the beans cook, if it seems like the chicken broth is all being absorbed, you can add a little water to the pot, to keep the beans cooking. They should always have a small head of liquid over the top of the surface of the beans. I have never had to do this, but every crock-pot is different, so keep an eye on them the first time you make the recipe.
- When the beans are soft, drain off any remaining liquid, reserving it for a time.
- Pour the drained beans, back into the crock-pot.
- Mash one stick of butter ( 1/2 cup) into the cooked beans. I use a *potato masher and it’s the perfect tool to get the chunky/smooth texture that makes these beans so delicious.
- If your beans still seem a little thick, you can add small amounts of the reserved cooking liquid to achieve the desired consistency. We like our beans thick, so I rarely use the reserved liquid.
- When the beans are cool, I measure two cups into each quart-size freezer bag and seal them up to freeze. To use the beans, thaw them, and then use them just as you always do, in your favorite recipes. I use one two-cup bag in place of a typical 14-16 oz. can.
The Recipe
Want to Save This Recipe?
Enter your email & I’ll send you the link so you always have it at your fingertips. Plus, I’ll send a collection of easy recipes to your inbox every Friday!
By submitting this form, you consent to receive emails from Glenda Embree.
Homemade Refried Beans in the Crock-Pot, Easy and Delicious
- Total Time: 5 hours 5 minutes
- Yield: 10 cups 1x
Description
You’ll never eat canned refried beans from the store, again. I never knew refried beans could be so delicious on their own until I made this recipe. Absolutely scrumptious!
Ingredients
- 2 lbs. dry pinto beans
- 1 large onion, minced
- 2 Tablespoons fresh garlic, minced
- 3 qts (12 cups) chicken stock (can substitute water, but chicken stock creates the best flavor)
- 1/2 cup butter (not margarine)
- optional, add 1 Tablespoon Southwestern seasoning for spiciness, if desired.
Instructions
- Put the dry beans in a strainer and rinse them with cool water to wash away any dust.
- Pour the rinsed beans into your crock-pot. (It needs to be at least a 4 qt size.)
- Add the minced onion, minced garlic and chicken stock.
- Place the lid on the slow cooker and set it on high.
- Cook the beans for 5 hours or until they are tender.
- As the beans cook, if it seems like the chicken broth is all being absorbed, you can add a little water to the pot, to keep the beans cooking. They should always have a small head of liquid over the top of the surface of the beans. I almost never have to do this, but dry beans can be different from batch to batch.
- When the beans are soft, drain off any remaining liquid, reserving it for a time.
- Mash one stick of butter ( 1/2 cup) into the cooked beans. I use a potato masher and it’s the perfect tool to get the chunky/smooth texture that makes these beans so delicious. If your beans still seem a little thick, you can add small amounts of the reserved cooking liquid to achieve the desired consistency. We like our beans thick, so I rarely use the reserved liquid.
- When the beans are cool, I measure two cups into each of five (5) quart-size freezer bags and seal them up to freeze. Push the beans down flat and get all the air out of the bag. That way they’ll take hardly any room in your freezer.
- Use the beans just as you always do, in your favorite recipes. I use one two-cup bag in place of a typical 14-16 oz. can.
Notes
I freeze these beans up to six months with great success. I love having some on hand at all times!
- Prep Time: 5 min
- Cook Time: 5 hours
- Category: Side, Appetizer
- Cuisine: Mexican
Enjoy!
More Delicious Mexican Recipes
About Glenda
I believe cooking from scratch doesn’t have to be complicated and that YOU can do it. My simple recipes, tutorials, and cooking tips will help you get weeknight dinners on the table with less stress. Forget takeout or the drive-thru. Let me show you how to make homemade easy. Read more...
Is there a way to convert this to using in the instant pot? It seems like it would be even faster.
Thanks!
Sarah, I suppose there is. I don’t really use an Instant Pot. I would follow the manufacturers instructions for cooking dry beans.
I had no idea it was this easy to make refried beans from scratch. This is my new go-to recipe!
I’m so glad, Jenn! I think it’s always exciting when I figure out I can easily make something at home that I had never considered before.
I love refried beans so making them at home is a game changer! Just like my favorite from a local restaurant!
Woot! Liz, I’m so glad you loved them.
I buy several cans of refried beans for my pantry a month to use in different recipes. I came across your bean recipe and decided to give it a try. Your recipe was so easy to follow and tastes so much better than the canned beans. I will not go back!
Sherry, I couldn’t be more excited! I’m so glad you love them and that the recipe will serve you well!