Simple way to make restaurant quality refried beans.
Refried Beans *Updated
Ingredients
Cooking part 1
- 1 lb Pinto beans
- 1 Tbsp Chicken boullion
- 1 Tbsp dry chopped onion
- 1 Tbsp Garlic minced, paste, or roasted
- 1 stick Butter
- 5 slices Bacon optional
Cooking part 2
- 1 Tbsp Salt
- 1 can Evaporated Milk
- 4 cups Shredded Cheese
Instructions
Night Before Preparation
- Inspect beans and remove any discolored ones, as well as rocks and other debris.
- Soak the beans in a bowl of water overnight, covering by a couple inches.
Cooking part 1
- Rinse, stir, and drain beans to remove loose skins and debris.
- Put in crockpot and cover with water, 1/2 inch water in excess at the top.
- Add the main cooking ingredients.
- Cook on low for 8.5 hours.
- Smash the beans to your preferred consistency, making sure to dig up the corners and loosen the bottom when you have finished.
Cooking part 2
- Add the remaining ingredients.
- Cook for an additional 30 minutes or until the cheese is melted.
- Stir thoroughly.
Below is an older version with some different ingredients.
Refried Beans
Ingredients
Main cooking ingredients
- 1 lb Pinto Beans
- 1 Onion
- 1/2 lb Bacon un-cooked (optional)
- 1 Tbsp Onion Powder
- 1 Tbsp Garlic Powder
Post cooking additions
- 1/2 Cup Butter
- 2 oz Cream Cheese
- 3 Cup Shredded Cheese
- 2 oz Heavy Whipping Cream
Instructions
Night before preparation
- Inspect beans and remove any discolored and shriveled ones, as well as rocks and other debris.
- Soak the beans in a bowl of water overnight, covering by a couple inches.
Cooking
- Rinse, stir, and drain beans to get rid of all loose skins and debris.
- Put in crockpot and cover in water, with 1/2 inch water in excess at the top.
- Add in the bacon (halved), the onion (quartered) and the powders.
- Cook on high for 8 hours, or low for 9 hours, stirring every hour or two.
- Smash the beans to preferred consistency.
Post cooking
- Add Post cooking additions and stir.
- Cook on low for 15 mins.
These taste really close to restaurant style refried beans, which I have loved since childhood. As a kid I used to mix the beans with some thick sour cream, so my taste reference might be a bit different from yours.
I leave the beans soaking in the crockpot, limiting the amount of dishes and clutter used.
I like to include something for spice, this can be done at either the start or the end of the cooking. Something like 1 tsp of cayenne pepper or 1 Tbsp chipotle paste, or even some chunked jalapeno at the start.
The evaporated milk vs cream cheese and whipping cream work just as well. It is all about making the beans rich and creamy. That being said, I don’t recommend using only mozzarella cheese, which is what I used. When it melts, it coagulates into a large grouping of melty cheese making it difficult to mix in thoroughly. I use mostly sharp with a bit of mexican cheese for mine. The sharp cheddar gives it a much more substantial taste than the milder cheeses.
While I like and use the updated recipe, I felt that leaving it available would be more beneficial to anyone who was interested or wanted to experiment.
These do quite well being frozen too. Though if you use baggies like I did, I recommend squeezing it out like an icing bag.
For best results, pair with Taco rice
Taco Rice
Ingredients
- 1/4 cup Rice rinsed
- 1/2 cup Water also rinsed
- 1 Tbsp Butter
- 1 tsp Taco Seasoning
Instructions
- Bring mixture to a boil.
- Turn down heat to low (3/9 on my current stovetop)
- Simmer covered for 16 minutes.