I get many requests for this recipe, so I finally decided to pay attention to the amounts so I could share it.
I’ve been making my own refried beans for a while now, and while we have all really enjoyed them, they were still lacking that special kick. My friend Lynn mentioned that she uses a mexican chicken bouillon in her refried beans. I searched and searched, but I was unable to find it. However, I was able to find just the right ingredient for us!
You will need about 1 pound of beans, and soak them overnight. If you forget, like I often do–you can do a quick soak in the morning. Pour hot water over your beans and let them soak for atleast 2 hours. Rinse them and put them in your cooking pot. You can either use a crockpot, stockpot, or even a pressure cooker (my preferred method). Add in one diced onion into your pot, and cover the beans with water.
Once your beans have finished cooking, drain most of the bean liquid off, but reserve it as you might just need it. To my beans, I now add in 1 ½ tsp garlic powder, 1 tsp chili powder 1 tsp salt and a Chipotle Bouillon Cube. Now, I realize that just like the Mexican bouillon the Chipotle may be just as hard for you to find. My suggestion: 1 teaspoon chipotle powder.
Once you’ve added in your spices, it’s time to mash them. I’ve come to love my immersion blender for this task, but others prefer a potato masher or a food processor (the method I used before falling in love with my immersion blender). During the mashing process, you might need to add in more bean liquid–this is all according to your preference and the consistency you and your family desire.
Noah insisted upon being in my photo. 
Serve along side your favorite burrito or taco, or roll up into a burrito with some taco sauce. Yum!
This post is linking up to Tasty Tuesday–where there are always TONS of great recipes!
{ 16 comments… read them below or add one }
Where did you find the chipotle bouillon cube? My husband would love that! I don’t think I have seen chipotle powder either.
Looks yummy, Phoebe! And my Reese insists on being in every picture, too!
This is timely, i just presoaked and froze beans yesterday! Wow. Cool beans.
Yum! We love refried beans here. I have tried my hand at making up my own recipe, but I’ll DEFINITELY have to give this one a try!
I can think of several uses for the Chipolte bouillon cubes….will definitely be on the lookout for them. This looks like a delicious refried bean recipe too. So far I’ve never been able to make any as good as in our favorite Mexican restaurant…..I’ll have to give these a try!
Hi Phoebe,
What I have found to give beans my refried that authentic Mexican taste was a pinch of bacon grease. I know its not the healthiest by any means, but as I am “refrying” them the flavor cannot be beat.
HTH,
Rebecca
Hi there! I just found your website and I wanted to tell you that I think it is wonderful! We are a family of 7, soon to be 8, and we find that living debt free is truly very challenging, although we remain committed at strenuous costs sometimes. I am looking forward to finding a lot of great advice and tips on your site to help us out – so excited. Thank you!
Oohh, I’ve been wanting to try making refried beans, since you posted this great recipe I’ll have to be sure to do it. I think I might try adding a little bit of bacon grease like Rebecca suggested. I love cooking with bacon grease, it gives everything such great flavor. Thanks for sharing your recipe Phoebe!
YEAH – I have been waiting for this post! I can’t wait to try them. My husband gets sick everytime we eat at Mexican restaurants – I think it’s the cheaper ingredients and the full fat?! We don’t know but I MISS Mexican food so this should help us both out! Thanks again.
I’ve been reading a lot about refried beans lately! What a timely recipe.
Wish I had read this BEFORE I made dinner last night!! I made refried beans for nachos and they would have been so much better with your seasoning suggestions!
Thank you for the recipe. I plan on making this tomorrow for dinner as we will be having tacos!
How many servings does 1lbs. of refried beans make?
Also, I don’t know how I found your blog but I love it. Our family has been debt free since 2007 and we love it! We pay for everything with cash and if we don’t have it, we don’t need it!
Thank you for your blog! ☺
I’m going to have to try this one! Can you freeze the leftovers? I know freezing beans can be tricky.
Thanks for this post. Regarding the chipotle: I have some “Chipotle Seasoning Mini-cubes” by KNORR; I also some ground “Chipotle Chile Pepper” by McCORMICK Gourmet Collection. I also occasionally use MORTON’s “Hot Salt” for seasoning (just a little bit’ll do ya).
Regarding the bacon grease – what about putting in a strip of bacon in the pot of cooking beans (at the beginning of the cooking process)? I have never tried this, it just occurred to me. I have always (for over 30 years) cooked my pinto beans with a smoked ham hock … it’s just the way I learned.
I have never frozen cooked beans – what is your preferred or recommended method (freezer bags? containers? something else?)
Thanks again for sharing.
Looks yummy – I always wondered, while eating these, how to make them!
Thanks!
Ahhh…my husband loves refried beans. I should make these for him instead of buying the canned ones.
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