Refried Beans

Learn how Easy it is to Make your own Refried Beans | The Baking Beauties
I love foods with a Mexican flare. I like the cheeses, the spices, it’s all good. And like most things, homemade Refried Beans taste better than those that you can get in a can. Those in a can, they do when you need to add them to a casserole, or something like that. but, I wouldn’t want to eat them alone, with chips. THESE beans, however, topped with a little cheese (melted, maybe?), and you’re ready to dig in with your tortilla chips.

Be warned, they do take a while to make, but they can be made either on the stove, or in the slow cooker, I’ve done it both ways without a problem. It also makes a large batch, so if you are not going to use them all within a week, once they have cooled you can put them in a heavy zipper bag and freeze them for the next time you need Refried Beans.

Refried Beans
  • 1 onion, peeled and halved
  • 3 cups dry pinto beans, rinsed
  • 1/2 cup fresh jalapeno pepper, seeded and chopped (optional)
  • 2 tablespoons minced garlic
  • 3 teaspoons salt
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon ground cumin (optional)
  • 2 teaspoons gluten-free chicken bouillon
  • 9 cups water
  1. Place all ingredients into a slow cooker (or heavy bottomed stock pot). Stir to combine.
  2. For the slow cooker, cook on high for 8 hours, adding more water as needed. Note: If more than 1 cup of water has evaporated during cooking, the temperature is too high.
  3. For the stove top, bring to a boil, then turn the heat down to low and cover, stirring occasionally. Cook for 4-5 hours, or until the beans are tender. Add more water if more than 1 cup of water has evaporated during cooking.
  4. Once the beans have cooked, strain them, reserving the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain the desired consistency.
Adapted from


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16 Responses to Refried Beans

  1. Carolyn-What Life Dishes Out February 8, 2011 at 2:19 pm #

    I need to try this! I love refried beans, but I hate the BPA in the can lining! It's nice to open a can in a hurry, but if these freeze as well as you say, that would totally be the way to go. Dried beans are way cheaper, too. :-)

  2. Kim-Cook it Allergy Free February 8, 2011 at 3:30 pm #

    Oh my goodness!! I love making refried beans! I am so going to use this recipe next time as they look absolutely DIVINE!!! I can seriously eat homemade refried beans with just a spoon. I do not even need a chip! Thanks for the recipe! 😉

  3. honeybeecooksjackfruit February 8, 2011 at 5:26 pm #

    Hi there. This is my first visit to your blog, (love the refried beans btw!) and I read your post from a few days back about rude comments. I can't believe someone would even say that. I looked around, and didnt see a single "gross" photo. Your food looks terrific!! Those cinnamon rolls are drool-worthy and I could never tell they are gluten free (Im bookmarking those!). Dont let the negative ones get ya down.
    -from another nonphotographer in a dark kitchen :)

  4. betty r February 9, 2011 at 11:08 am #

    Jeanine..super job on your photo of refried did great on making them look 'pretty'.
    I love refried you know that they are quite tasty without onions?? :)
    And now I am hungry for Mexican food..

  5. Eliana February 10, 2011 at 12:07 pm #

    I'm not normally a fan of refried beans but I think I can get behind these. You made them look super delish.

  6. Jeanine February 10, 2011 at 3:15 pm #

    @Carolyn-What Life Dishes Out Carolyn, you should definitely give these a try! It's nice to know you can make things quite simply, that we usually get out of a tin. Just takes a little time, but if you use your slow cooker, it's not that it needs to be tended to, just mixed & left! :)

  7. Jeanine February 10, 2011 at 3:15 pm #

    @Kim-Cook it Allergy Free Ha, Kim, me too! Chips are sort of optional. Glad that I'm not the only one. :)

  8. Jeanine February 10, 2011 at 3:16 pm #

    @honeybeecooksjackfruit Aw, Honeybee, thank you so much! Thanks for popping in, and understanding. And yeah, those cinnamon buns…let me tell ya…YUM! :)

  9. Jeanine February 10, 2011 at 3:17 pm #

    @betty r Hehe, Betty, I bet they are tasty without onions as well. :) And thanks for the comment on the photo…refried beans are NOT very photo friendly.

  10. Jeanine February 10, 2011 at 3:17 pm #

    @Eliana Thanks, Eliana! I think you'd enjoy them…covered with cheese & salsa & dig in! :)

  11. Andrea February 15, 2012 at 6:37 pm #

    Do you remove the onion before mashing, or just sort of mash it in? I went with door #2 when I made these today, but I think I probably should have removed them, as they didn’t mash up very well.

    • Jeanine February 15, 2012 at 6:46 pm #

      Actually, I leave the onion in. After cooking for 3+ hours, they are pretty soft, and I haven’t had a problem mashing them (and we’re not huge onion fans here), but I’ve never seen chunks after mashing. HTH.

      • Andrea February 15, 2012 at 11:30 pm #

        Thanks! There were definitely big chunks of onion in mine, but maybe I just didn’t mash vigorously enough. It was delicious, nonetheless.

  12. Michelle Dulansky January 4, 2013 at 1:22 pm #

    My youngest loves refried beans, a stockpile in the freezer would be great. Bean and cheese burritos make the best best busy night dinners.

  13. Beth December 5, 2013 at 9:39 pm #

    How do you freeze them?

    • Jeanine Friesen December 8, 2013 at 10:55 am #

      I just spoon about 2 cups into a zipper seal bag, seal, squish so it sits flat, and stack them that way in the freezer. Works well!

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