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5.0 from 117 votes

Easy Refried Beans

Refried beans (frijoles refritos) are a Mexican and Tex-Mex cuisine staple, made by cooking, mashing, and frying beans with fat and seasonings. Despite the name, "refried" means "well-fried" rather than fried twice. They are also popular in many Latin American countries.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 15
Calories: 111 kcal
Course: Side Dish
Cuisine: Mexican

Ingredients

  • 4 tablespoon extra virgin olive oil
  • 1 minced serrano or 2 jalapeno pepper , seeded and finely minced, or 4 whole dried chile de Arbol
  • 1 small onion , diced
  • 2 cloves garlic , minced
  • 2 (15.5ounce) cans pinto beans, black beans, or red beans, preferably low-sodium drained and rinsed well
  • 1-½ to 2 cups water , plus more if needed
  • 2-½ teaspoons Knorr chicken flavored bouillon or kosher salt adjust to taste
  • ¼ cup fresh cilantro leaves , chopped (optional)

Instructions

    Cup of Yum
  1. Heat the oil in a large skillet over medium heat. Add the onion and minced serrano and cook until very tender, about 10 minutes. Stir in the garlic and cook for 1 minute more.
  2. Next, stir in the beans, chicken bouillon, and water and cook, stirring frequently, until slightly thickened, about 5 minutes.
  3. Mash the beans coarsely with a potato masher, adding more water to moisten; if needed. Simmer until beans are thick but not pasty, about 2 to 5 minutes. Taste and adjust season with chicken bouillon or kosher salt to taste. Stir in the cilantro if desired, and serve.

Notes

  • How to Store & Reheat
  • How to Store & Reheat
  • Store: Mexican Rice in an airtight container for up to 3 days in the refrigerator.
  • Store: Mexican Rice in an airtight container for up to 3 days in the refrigerator.
  • To Reheat: In a microwave-safe bowl, splash 1 to 2 tablespoons of water over the top, cover with a damp paper towel, heat it for 20 to 30 seconds, stir using a fork, and repeat for about 2 minutes or until heated through. Alternatively, you can heat it on the stovetop over low heat until hot, adding 1 or 2 tablespoons of water if needed. 
  • To Reheat: In a microwave-safe bowl, splash 1 to 2 tablespoons of water over the top, cover with a damp paper towel, heat it for 20 to 30 seconds, stir using a fork, and repeat for about 2 minutes or until heated through. Alternatively, you can heat it on the stovetop over low heat until hot, adding 1 or 2 tablespoons of water if needed. 
  • Make-Ahead
  • Make-Ahead
  • Make the refried beans a day ahead and keep them in the refrigerator in an airtight container for up to 3 days. Follow the Reheat Instructions above.
  • Make the refried beans a day ahead and keep them in the refrigerator in an airtight container for up to 3 days. Follow the Reheat Instructions above.
  • How to Freeze
  • How to Freeze
  • Many blogs claim it can be frozen, but I think it does not freeze well and loses its flavor and texture. Therefore, I do not recommend freezing it.
  • Many blogs claim it can be frozen, but I think it does not freeze well and loses its flavor and texture. Therefore, I do not recommend freezing it.
  • Notes:
  • Store Mexican Rice in the refrigerator in an airtight container for up to 3 days. To Reheat, in a microwave-safe bowl, splash 1 to 2 tablespoons of water over the top, cover with a damp paper towel, heat it for 20 to 30 seconds, stir using a fork, and repeat for about 2 minutes or until heated. Alternatively, you can heat it on the stovetop over low heat until hot, adding 1 or 2 tablespoons of water if needed.