Frijoles Refritos - Mexican Refried Beans
Level: Easy
Cuisine: Mexican
Serves: 2-4
Prep time:
Cook time:
Total time:
Also called frijoles "chinitos", many people have tried the Tex-Mex version of frijoles refritos, or refried beans. You'll find that in comparison, the state-side version of refried beans is quite loose, while this traditional preparation results in a dish that is more dense and lends itself much better to being a main course than a side.
  • 3 cups of beans from frijoles de la olla with a bit of their broth
  • 3 tablespoons of pork lard (or substitute vegetable oil)
  • ½ onion, finely chopped
  1. Heat the lard or oil in a large frying pan.
  2. Add the chopped onions and cook until transparent.
  3. Meanwhile, heat the beans and broth if not already at room temperature.
  4. Break up the beans with a potato masher until they form a thick paste.
  5. Add the broth and continue mashing until well mixed.
  6. Once the onions are cooked, add the bean mash and cook over medium / low heat, turning continuously.
  7. The beans are ready when you notice that they start to lift easily from the bottom of the pan as you move them.
  8. Fold the beans over themselves to make a compact roll, sort of like you would an omelet and serve on a plate or scoop into a bowl.
  9. Serve hot topped with your choice of garnish.
Our favorite toppings are a Mexican cheese like Cotija and salsa or chili peppers.