Frijoles Refritos (Refried Beans)
User Reviews
5
Frijoles Refritos (Refried Beans)
Description
Frijoles Refritos begins with dry pinto beans that are thoroughly sorted and rinsed to remove any debris, then boiled gently with optional onions and salt until tender over several hours. The slow simmering extracts rich flavor and softens the beans perfectly. For the refrying, cooked black beans along with some of their cooking liquid are mashed in lard or olive oil over low heat until the mixture thickens. This gentle mashing releases natural starches and creates a creamy texture combined with small bean fragments for heartiness.
This preparation yields rich, thick refried beans with a silky mouthfeel and a well-balanced saltiness from seasoning at different stages. The use of lard or oil lends richness without overwhelming the base bean flavor. The beans can be served warm alongside Mexican entrees, used as a filling in tacos or burritos, or enjoyed as a spread with tortillas or chips.
The instruction to not drain all the cooking broth preserves moisture and prevents the beans from drying while cooking. Controlling heat and stirring during simmering avoids overcooking and drying out the dish. As the beans rest, the mixture naturally thickens further, so careful timing ensures ideal consistency.
Ingredients
Frijoles de la Olla:
- 2 cups pinto beans dry
- ¼ onion optional
- salt to taste
- water
Refried Beans:
- 2 tablespoons lard or olive oil
- 1 ½ cups black beans plus 1/2 cup liquid, cooked, Frijoles de la Olla
- salt to taste
Instructions
Frijoles de la Olla:
- Measure out the beans. Spread the beans over your counter so you can look for beans that are broken, discolored, or shriveled and remove them. There will also be small stones or pebbles that should be sorted out of the beans during this phase. Discard all of the undesirable pieces.
- Place beans in a colander. Rinse the beans thoroughly with cool water for about 3 minutes.
- Pour the drained beans into a large pot. Add enough water to reach 3 inches over the beans. Bring to a boil over medium-high heat. Cover and simmer until the beans are tender, about 3 - 4 hours, adding more hot water as the beans absorb liquid. Every pot is different and so check your beans after 2 hours. Most take 3 - 4 hours but I have a pot I love to cook my beans in because it only takes 2 hours.
- Add salt and onions (onions are optional) about one hour before complete. Refrigerate beans when cooled. The beans can be frozen in small bowls for later use.
- Beans can be refrigerated for (5) days.
Refried Beans:
- Heat lard or olive oil in a medium cast-iron skillet over medium-high heat. Add the beans and the liquid.
- Cook over medium heat. While the beans are boiling mash them with a potato masher.
- Continue to cook until they form a thick paste, about 10 minutes. Season to taste with salt.
Notes
- Do not discard the bean cooking liquid; it enhances flavor and texture in the refried beans.
- Simmer beans slowly and stir frequently to prevent drying and achieve even cooking.
- The beans will thicken as they cool, so stop cooking before they seem too runny.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 599 kcal
% Daily Value*
| Calories | 599kcal | 30% |
| Carbohydrates | 64g | 21% |
| Protein | 23g | 46% |
| Fat | 29g | 45% |
| Saturated Fat | 4g | 20% |
| Sodium | 4mg | 0% |
| Potassium | 956mg | 20% |
| Fiber | 23g | 92% |
| Sugar | 1g | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 70mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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