Frijoles Refritos (Refried Beans) Recipe
User Reviews
5
Frijoles Refritos (Refried Beans) Recipe
Description
This recipe for Frijoles Refritos begins with dried pinto beans soaked for several hours to reduce cooking time and improve texture. The beans are then simmered with optional aromatics like onion and garlic until they are tender enough to mash easily. After mashing into a chunky or smooth consistency, hot vegetable shortening or oil is incorporated into the beans to enhance richness and create the traditional "refried" texture and flavor. The frying step is done just once in the recipe, though beans can be reheated with oil before serving to maintain creaminess.
The dish has a creamy, thick texture balanced by the slightly savory flavor from the salt and aromatics. It can be served as a side dish or incorporated into tacos, burritos, or other Mexican fare. The beans must be gently handled to keep the desired mashed consistency without turning into soup.
Leftover beans that have not been fried will only keep about 3 days in the refrigerator, but properly refried beans with oil last up to 10 days in an airtight container. The refrying step also enhances shelf life and flavor stability. This makes the recipe convenient for batch cooking and serving over multiple meals.
Ingredients
- 1 pound pinto beans dried
- 1 tablespoon kosher salt
- 2 tablespoons vegetable shortening or vegetable oil
- ¼ onion optional, medium white, peeled
- 1 garlic optional, clove, peeled
Instructions
Soak the beans (optional to cut cooking time)
- Rinse the beans thoroughly under running water and place in a large bowl. Add enough water to cover them by at least 2 inches. Set aside to soak at room temperature for at least 3 hours and up to overnight.
- Stove top directions:
- When ready to cook, drain the soaked beans and rinse them again under running water.
- In a large 4-quart pot, Mexican olla, or dutch oven, add the beans, 8 cups water, garlic and onion.
- Bring to a boil over high heat, then reduce to a low simmer.
- Reduce heat to medium-low and cook for 2 hours or until soft and can break easily with a spoon
- Using a bean/potato masher, smash the beans to form a chunky puree - alternative, use a stick blender to make a smoother puree.
- Add the 1 tablespoon of salt.
- In a small skillet, heat the oil or lard until shimmering over medium-high heat.
- Add the hot oil slowly to the beans (being careful not splash the oil outside of the pot) and mix well until it's integrated into the beans.
- Cook for another 10 minutes on low.
- Slow-cooker directions:
- Rinse beans.
- Place beans in a 4-quart slow cooker with 6 cups of water.
- Cover and cook on high for 4 to 5 hours or low for 8 to 10.
- Once the beans are soft and can break easily with a spoon, add the 1 tablespoon of salt.
- In a small skillet, heat the oil or lard until shimmering over medium-high heat.
- Add the hot oil to the beans and mix well until it's integrated into the beans.
- Using a bean/potato masher, smash the beans to form a chunky puree - alternative, use a stick blender to make a smoother puree.
- Cook for another 30 minutes on high.
Notes
- Soaking beans overnight or for several hours is optional but reduces cooking time and improves texture.
- Refrying beans with 2 tablespoons of oil per 3 cups of mashed beans extends shelf life and maintains creaminess.
- Cooked, unfried beans keep about 3 days refrigerated; refried beans last up to 10 days when stored airtight.
- Reheat beans in a skillet with additional oil to refresh texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cups
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 110kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 235mg | 10% |
| Fiber | 4g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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