HOW TO MAKE REFRIED BEANS EXTRA CREAMY AND DELICIOUS
This is one of the most requested recipes I get, and to be honest, it's not much of a recipe so much as it is down home cooking. That said, I suppose there are a couple of tips for making Refried Beans extra creamy and delicious. So, I decided to break it all down as simply as possible in this video. I won't bother to write measurements, like I normally do
Video
Equipment
- 1 Crockpot For slow cooking beans (6 hours on low)
- 1 Large pot Alternative to crockpot; stovetop cooking
- 1 Skillet Used for refrying and mashing cooked beans
- 1 Bean masher Or use the back of a spoon
Ingredients
- Pinto beans
- Water
- Salt
- Bacon drippings, lard, or vegetable oil (for frying)
- Shredded cheddar or Mexican cheese blend
- Mexican-style chorizo (cook and crumble separately before adding)
Instructions
Cook the Beans
- In a crockpot: Add dry beans and water. Cook on Low for 6 hours or High for 3–4 hours.
- On stovetop: Bring beans and water to a boil, then simmer on Low for 2 hours, checking water levels.
Check for Doneness
- Use a fork to mash a bean. If it mashes easily, they're ready. Add more water if needed while cooking.
Prepare the Base
- Heat bacon drippings, lard, or oil in a skillet. Add cooked beans and mash to desired texture.
- Add bean cooking liquid or water to make them extra creamy.
Option 1 – Cheesy Beans
- Once mashed and hot, stir in shredded cheese until melted and creamy.
- Add salt to taste and green chile if using.
Option 2 – Chorizo Beans
- In a separate skillet, brown chorizo until fully cooked.
- Add cooked chorizo into the mashed beans.
- Stir to combine.
Serve or Store
- Serve hot as a side dish or taco filling.
- Store in the fridge up to 2 weeks or freeze for up to 6 months.
Notes
This recipe and video were created and produced by Marcy Inspired.
