Refried Beans
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
  • 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
  1. 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.

  2. 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.

MAKE AHEAD NOTE: Can be made to this point and refrigerated, covered up to 1 day.
  1. 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.

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.