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Refried Beans for a Large Group

I love how the refried beans at a great Mexican restaurant are so creamy and taste so much better than the canned version.  And guess what?  You can make canned refried beans taste as good as the best restaurant version.  It’s very easy.  They’ll also hold very well in covered slow cookers.  Just stir every 15 minutes and you’re good up to at least an hour.

Slow cookers are actually a great way to serve up an entire crowd-pleasing Mexican feast!   I’ve made fabulous tortilla soup in one, slow cooker carnitas in the second and these creamy refried beans in a third crockpot. Just warm up some tortillas, set out some taco fixings and done!

Better than Restaurant Refried Beans for a Crowd

Make your canned refried beans taste like a great Mexican restaurant dish

There are a couple steps that will transform your plain (not very good) canned beans into something that tastes as good, or better, than your favorite Mexican restaurant.  Adding chicken bouillon, garlic powder and cumin gives it that homemade taste.  The sour cream and milk are what provide the creamy texture you’re after.  The cheese, stirred in and on top, adds the final layer of flavor.

These beans can be made up to an hour in advance and held, covered, in a crock pot on low to be ready when your guests are!  I’ve also included a recipe serves 50 for your next Cinco de Mayo party.

You are going to love these restaraunt-style Refried Beans as a side whenever you make Mexican food at home . Top them with any combination of shredded cheese, chopped green onions, sour cream and jalapenos.

You can even serve the beans as a dip!   They’re great.

Family Size

Better than restaurant Refried Beans
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

You'll turn to these restaurant style refried beans (and our Spanish Rice) for sides every time you make Mexican food at home.  They are quick, easy and best of all even better than what you'll get at a restaurant.

Course: Side Dish
Cuisine: Mexican
Servings: 12 servings
Author: Betsy Edwards
Ingredients
  • 4 (16-ounce) cans refried beans
  • 1 tablespoon chicken bouillon granules
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • chili powder to taste
  • 1 1/3 cup sour cream
  • 2/3 cup milk
  • 2 cups shredded Monterey jack cheese - divided
Instructions
  1. Combine beans, bouillon, spices, sour cream and milk in a large pot over medium heat. Stir vigorously with wire whisk until silky smooth. Add 1 cup shredded cheese and whisk in to incorporate.
  2. In a small saucepan over medium-low heat combine the refried beans, bullion, garlic powder, cumin, sour cream, and milk.
  3. Stir constantly. When the beans are heated through (don't allow them to boil) remove from heat and pour into 9 x13 dish.
MAKE AHEAD NOTE:
  1. Can be made to this point and refrigerated, covered up to 1 day.
  2. Top with grated cheese and heat in a 350 degree F oven about 5 – 10 minutes or microwave until cheese is melted.
Recipe Notes

Slow Cooker Note: Can be prepared to this point up to hour in advance and held in a slow cooker, covered, on low setting for up to an hour. Stir every 15 minutes.

Large Group

 

Refried Beans for 50
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

These Refried Beans for a crowd taste just as good as the Mexican restaurant version.  They make 50 (3 ounce) servings

Course: Side Dish
Cuisine: Cooking for a Crowd, Mexican
Servings: 50 people
Author: Betsy Edwards
Ingredients
  • 16 (16-ounce) cans refried beans (2 packs at Sam's)
  • 4 tablespoons chicken bouillon granules
  • 1 tablespoon plus 1 teaspoon garlic powder
  • 1 tablespoon plus 1 teaspoon ground cumin
  • 5 1/3 cups Sour Cream
  • 1 1/2 cup milk
  • 8 cups shredded Monterey Jack cheese divided
Instructions
  1. In a small saucepan over medium-low heat combine the refried beans, bullion, garlic powder, cumin, sour cream, and milk.

  2. Stir constantly. When the beans are heated through (don't allow them to boil) remove from heat and pour into 9 x13 dish.

MAKE AHEAD NOTE: Can be made to this point and refrigerated, covered up to 1 day.
  1. 7. Top with grated cheese and heat in a 350 degree F oven about 5 – 10 minutes or microwave until cheese is melted.

Recipe Notes

Slow Cooker Note: Can be held in a slow cooker, covered, on low setting for up to an hour. Stir every 15 minutes.

 

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