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2.5 hrs Easy

Refried Beans

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Refried beans, or frijoles refritos, are one of the most beloved and versatile dishes in Mexican cuisine. Whether spread on a tortilla, served alongside rice, or used as a dip, refried beans offer a creamy, flavorful experience that brings warmth to any meal. Let’s explore their origins, variations, and how to make the perfect batch at home.

Despite the name, refried beans are not fried twice. The term “refritos” in Spanish means “well-fried” rather than “re-fried.” Traditionally, cooked beans are mashed and then sautéed in oil or lard to develop a rich, creamy texture. This dish has been a staple in Mexican households for generations, valued for its simplicity, nutrition, and affordability.

What will you need?

You do not need many ingredients to make refried beans. It just takes time and patience. You will need dry pinto beans, white onion, garlic, jalapeño, water, salt, and lard.

How to make refried beans

First we need to soak our beans. Start by rinsing your beans and discard any rocks, debris, or broken beans. Soak your beans in water overnight.

Once your beans are soaked, give them a good rinse and add them to a pot with water. Add in onion, garlic, and jalapeño. Simmer until the beans are tender. If you want just regular beans, stop here and add salt.

For refried beans, drain the beans and reserve the bean liquid. There is a lot of flavor in the bean broth and we will use that later on to flavor and get the refried beans the right consistency.

Add some lard to a large pan and sauté some onion. Once the onion is soft and translucent, pour in the cooked beans. Use a potato masher to start mashing the beans. Add some of the bean broth and keep mashing until you get your desired consistency. The more broth you add, the thinner and runnier the beans will be. I like my beans a little chunky, so I do not mash too much. If you want your beans really smooth and creamy, you can use an emersion blender or a regular blender to do so.

Once you get your desired consistency, add 1 tsp of salt and taste to see if it needs more. Hope you enjoy!

Refried Beans
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Refried Beans

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Recipe by Zachary Rodriguez Course: SidesCuisine: MexicanDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

2

hours 

30

minutes

1

Ingredients

  • 2 cups (344 g) dry pinto beans

  • 8 cups (1.9 L) water, plus additional for soaking

  • 1 white onion

  • 2 cloves garlic

  • 1 jalapeño

  • Salt

  • 2 tbsp (26 g) lard

Directions

  • Place the beans in a large colander and sort to remove and discard any stones, debris, or broken beans. Rince the beans well and transfer to a large bowl. Cover with 2 to 3 inches (5 to 7.5 cm) of water and discard any beans that float. Soak at room temperature for 8 hours, and up to overnight.
  • Drain and rinse the soaked beans and add them to a pot. Add in the water, onion, garlic and jalapeño. Bring to a boil. Reduce the heat and simmer, uncovered, for 2 hours. Add more liquid to the pot as needed to keep the beans submerged. After 2 hours, check to see if the beans are tender and ready to eat. If they are not soft enough, cook for 30 more minutes, checking often for doneness. Once the beans are tender, turn off the heat and add salt to taste.
  • Strain the liquid from the cooked beans. Reserve the bean liquid.
  • In a large skillet over medium heat, add the lard. Once melted, dice half an onion and add to the pan and sauté until soft and translucent, about 5 minutes. Add in the beans and 1 cup of
    the reserved bean liquid. Reduce the heat to low and use a potato masher
    to mash the beans to your desired consistency, adding more liquid as
    necessary. Add salt to taste.

Notes

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