Frijoles Refritos (Mexican Refried Beans)
Learn how to master traditional Frijoles Refritos at home. Creamy refried beans, a staple in Mexican cooking, are easy to make, hearty, nutritious, and absolutely irresistible.
Ingredients
- 4-6 cups cooked beans with their liquid (see notes) reserve an extra ½ cup of bean liquid
- ¾ cups oil (divided) use mild-tasting olive oil, avocado oil, or vegetable oil
Instructions
- Add ½ cup of oil to a large pan. Heat on medium-low until hot but not smoking.
- Slowly add cooked beans and some of their liquid to the pan. Be sure to carefully and slowly add the beans as the liquid will make the hot oil splatter. You can also use a lid or splatter guard to help avoid too much splash from the oil.
- Use a wooden spoon to mix the whole beans with the oil.
- Bring to a simmer and let them cook for about 4 minutes.
- Use a potato masher to break down the beans. Add ¼ to ½ cup of bean broth, if needed, to make them easier to mash.
- Mash until all the whole beans are smashed and you reach a smooth, but slightly chunky, consistency.
- Keep cooking and mixing until the beans begin to slightly dry. Do not leave the beans unattended since they can easily stick to the pan and burn.
- Add in another ¼ cup of oil. Mix the oil thoroughly into the beans.
- Keep cooking the beans until slightly thickened. The beans are done and at the perfect point when you can run a spoon down the middle of the beans and they don't stick to the pan.
- Serve (see blog post for serving ideas).
Notes
- For a variation in flavor, first add diced onion and a diced jalapeño to the oil. Sauté until soft and fragrant, then add your beans and begin the cooking and mashing process.
- Click here for Simple Instant Pot Pinto Beans directions.
To cook beans in the slow cooker:
Sort 7 cups of dried beans, pick out any shriveled or discolored beans, rocks or debris.
Place the beans in a mesh strainer or colander and rinse thoroughly until the water runs clear.
Place beans in the pot. Add the 1 medium garlic clove, 2 tablespoons of kosher salt or coarse salt, and 1 tablespoon of oil.
Add water, leaving only 1.5" of space from the top of the pot. Cook on low for 8 hours until soft. The beans should be a little softer than al dente. Immediately remove them from the pot to avoid overcooking.
- Sort 7 cups of dried beans, pick out any shriveled or discolored beans, rocks or debris.
- Place the beans in a mesh strainer or colander and rinse thoroughly until the water runs clear.
- Place beans in the pot. Add the 1 medium garlic clove, 2 tablespoons of kosher salt or coarse salt, and 1 tablespoon of oil.
- Add water, leaving only 1.5" of space from the top of the pot.
- Cook on low for 8 hours until soft. The beans should be a little softer than al dente.
- Immediately remove them from the pot to avoid overcooking.
Nutrition Information
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 150
% Daily Value*
| Serving | 1 serving | |
| Calories | 150kcal | 8% |
| Carbohydrates | 23.6g | 8% |
| Protein | 8g | 16% |
| Fat | 3.2g | 5% |
| Saturated Fat | 0.7g | 4% |
| Sodium | 204mg | 9% |
| Potassium | 439mg | 9% |
| Fiber | 8.6g | 34% |
| Sugar | 0.4g | 1% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.