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Refried Beans for a Large Group

I love how the refried beans at a great Mexican resturant 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 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!

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 Crisco 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!  This recipe serves 50.

You are going to love these restaraunt-style Refried Beans. 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.

Better than Restaurant Refried Beans for a Crowd

 

Refried Beans
Print
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: Mexican
Servings: 50 people
Author: Betsy Edwards
Ingredients
  • 8 (16-ounce) cans refried beans (1 pack at Sam's)
  • 3 tablespoons chicken bouillon granules
  • 1 tablespoon garlic powder
  • 1 tablespoon plus 1 teaspoon ground cumin
  • 1 cup Crisco
  • 2 2/3 cups milk
  • 6 cups shredded cheese divided
Instructions
  1. Combine beans, bouillon, spices, Crisco and milk in a large pot over medium heat. Stir vigorously with wire whisk until silky smooth.  Add 4 cups shredded cheese and whisk in to incorporate.

MAKE AHEAD NOTE: Can be made to this point up to an hour in advance and held in a slow cooker, covered, on low setting for up to an hour. Stir every 15 minutes.
  1. Top with 2 cups shredded cheese 15 minutes before serving.

 

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I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

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