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!
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.
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.
- 2/3 cup milk
- 2 tablespoons chicken bouillon powder
- 1 tablespoon garlic powder
- 1 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1 1/3 cup sour cream
- 2 (31-ounce) cans refried beans
- 2 cups shredded Monterey jack cheese
- 2 (4 ounce) cans mild green chilis - chopped
In a large non-stick saucepan with high sides over medium-low heat, combine milk, bullion, garlic powder, and cumin. Whisk to combine. Whisk in the sour cream until incorporated. Fold in refried beans one can at a time, until incorporated.
When the beans are incorporated and heated through (don't allow them to boil) remove from heat and pour into 9 x13 dish.
Can be made to this point and refrigerated, covered up to 1 day.
Heat, covered with foil in a 350 degree F oven about 10-15 minutes or until beans are hot. Remove foil, sprinkle cheese over top and cook, uncovered, several minutes more until cheese is melted. Top with diced mild chilis.
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.
These Refried Beans for a crowd taste just as good as the Mexican restaurant version. They make 50 (3 ounce) servings
- 1 and 1/3 cup milk
- 1/2 cup chicken bouillon granules
- 3 tablespoons garlic powder
- 1 tablespoon ground cumin
- 4 cups Sour Cream 32 ounces)
- 12 (16-ounce) cans refried beans (Sam's has in flats)
- 6 cups shredded Monterey Jack cheese
Divide all ingredients except beans and cheese between 2-3 large non-stick saucepans with high sides over medium-low heat. Whisk until incorporated. Fold in refried beans several cans at a time, roughly divided between the saucepans until incorporated.
When the beans are incorporated and heated through (don't allow them to boil) remove from heat and pour into a large disposable aluminum roasting pan.
Heat, covered with foil in a 350 degree F oven about 20-30 minutes or until beans are hot. Remove foil, sprinkle cheese over top and cook, uncovered, several minutes more until cheese is melted. Top with diced mild chilis.
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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