Refried Beans Recipe (Frijoles Refritos)

Creamy, soft, aromatic, and flavorful, these refried beans might become your new favorite way to eat beans! Refried beans or frijoles refritos as they’re known in Mexico, are one of the classic dishes you’ll see at many restaurants or homes.

My mom makes some very good refried beans, and this is a recipe inspired by her. When she makes them, we usually have them either as a side dish or sometimes even as the main dish. Then the refried beans are usually topped with some crumbled queso fresco or shredded Chihuahua or Monterey Jack cheese. This makes a delicious serving of beans to accompany any Mexican meal!

I usually enjoy refried beans spread on a tostada or with some tortilla chips to dip. It’s definitely one of my favorite ways to eat beans and I hope you’ll enjoy this recipe too!

What Are Refried Beans?

Refried beans are a traditional Mexican dish where the beans are cooked in a fat, usually pork lard or cooking oil and then mashed or pureed in the pan. The beans can also be pureed in a blender instead of being mashed, before they are added to the pan. Finley chopped onion is added into the pan with the fat to provide aromatic flavor. The onion is usually cooked for a few minutes until it turns translucent and starts to take on a light golden color around the edges. The beans are then added into the pan and are cooked for about 5 to 10 minutes. This creates creamy, soft, and aromatic beans that are delicious and great as a side or as a dip!

A lot of times people will ask if the beans are fried twice. The term refried does not mean the beans are fried twice. In the Spanish language sometimes when “re” is added at the begging of a word it can mean very. So the word refried or refritos means that the beans are very well cooked in the fat or very fried. So the word refritos got a bit lost in translation in the English language. Now you know, you are eating pureed or mashed beans that have been cooked in a fat, only once, not twice.

What type of Beans to Use?

Refried beans in Mexican cuisine can vary depending on the region of the country. In Northern Mexico pinto beans are used, in other regions like Oaxaca black beans are used, and in central Mexico bayo beans are main the choice. These beans tend to be creamy and a great choice for pureeing or mashing them. You could definitely use other varieties of beans, but the texture may not be the same as if using the beans mentioned before, but the results will still yield delicious refried beans!

How to make Refried Beans

1. Puree beans and their liquid or water in a blender to a medium consistency.

2. Heat oil or pork lard over medium heat in a large pan.
3. Add finely chopped onion and sauté for about 5 minutes or until they’re translucent and start to brown around the edges.
4. Add the pureed beans into the pan and let simmer for about 10 minutes at a medium or medium low heat, stirring occasionally. The beans will thicken to a pasty consistency and will get infused with the onion and fat.
5. Add more salt to taste if needed.
6. Serve and top with crumbled queso fresco, cotija cheese, shredded Chihuahua, or shredded Monterey Jack cheese.

Tips and Suggestions

1. You can use canned beans if you don’t have any home cooked beans.
2. Any variety of beans will work with this recipe. Some common varieties for refried beans are pinto, black, and bayo beans.
3. Cook the beans to your preferred consistency. If you prefer a thicker consistency, let the beans cook a little longer and they will thicken a little more. If you prefer a more thin or smooth consistency, cook them for less time.
4. You can also use a potato masher to mash or puree the beans in the pan while they cook instead of using a blender. This usually produces more of a coarse bean puree when compared to blending, which produces a smoother puree.
5. If using a potato masher to puree the beans, add the beans and their cooking liquid or water to the pan. Mash the beans as they cook until they are well pureed.

How to Store Refried Beans

Refried beans can be stored in the refrigerator for up to 4 days or in the freezer for up to 3 months. Make sure to store in an airtight container.

How to Reheat Refried Beans

To reheat refried beans place beans in a pan and add 2 tablespoons of water or enough to cover the bottom of the pan. Turn heat to medium and let the beans reheat for an about 5 minutes, stirring occasionally so they don’t stick. You can also reheat them in the microwave. Place them in a microwave safe bowl or plate and microwave for 30 seconds. If they need more time, microwave for another 30 seconds until they are reheated. You can add 1 to 2 tablespoons of water when microwaving as well to keep the beans moist and so they don’t dry out.

How to Eat Refried Beans

Refried beans can be eaten as a side dish to accompany enchiladas, barbacoa, any many other main dishes. These beans can also be used to dip tortilla chips into and to fill a burrito. One of my favorite ways to eat refried beans is on a tostada. The crunchy tostada and the soft, creamy, and aromatic beans create a fantastic bite! Refried beans are even better when topped with crumbled queso fresco, cotija, shredded Chihuahua, or shredded Monterey Jack cheese. I also like to garnish refried beans with finely chopped or sliced serrano chiles to add some spicy fresh flavor.

I hope you enjoy this refried beans recipe. Please let me know in the comments below if you make it and how it went.

Gracias y provecho!

Raul

Refried Beans

Homemade refried beans made with pinto beans, onion, cooking oil, and salt. Creamy, flavorful, and perfect as a Mexican side dish or dip for tortilla chips, tacos, burritos, and more.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Servings: 6 people

Course: Appetizer, Side Dish

Cuisine: Mexican

Ingredients Method Notes

Ingredients

  

• 3 cups cooked pinto beans and 3/4 cups of their cooking liquid or water if no cooking liquid is available
• 1/2 white onion finely chopped
• 2 tbsp avocado, vegetable, or canola oil
• Salt to taste

Method

 

1. Puree beans and their cooking liquid or water in a blender to a medium consistency.
2. Heat oil or pork lard over medium heat in a large pan.
3. Add finely chopped onion and sauté for about 5 minutes or until they're translucent and start to brown around the edges.
4. Add the pureed beans into the pan and let simmer for about 10 minutes at a medium or medium low heat, stirring occasionally. The beans will thicken to a pasty consistency and will get infused with the onion and fat.
5. Add more salt to taste if needed.
6. Serve and top with crumbled queso fresco, cotija cheese, shredded Chihuahua, or shredded Monterey Jack cheese.

Notes

1. 1. You can use canned beans if you don’t have any home cooked beans.
   2. Any variety of beans will work with this recipe. Some common varieties for refried beans are pinto, black, and bayo beans.
   3. Cook the beans to your preferred consistency. If you prefer a thicker consistency, let the beans cook a little longer and they will thicken a little more. If you prefer a more thin or smooth consistency, cook them for less time.
   4. You can also use a potato masher to mash or puree the beans in the pan while they cook instead of using a blender. This usually produces more of a coarse bean puree when compared to blending, which produces a smoother puree.
   5. If using a potato masher to puree the beans, add the beans and their cooking liquid or water to the pan. Mash the beans as they cook until they are well pureed.
   6. For a spicy flavor, garnish with finely chopped or sliced  serrano or jalapeño chiles.

1.  

1.  

1.  

1.