Kathy Pitts Frijoles Refritos (Refried Beans)

These authentic Mexican-style refried beans are the ultimate comfort food side dish or main course component. Made from scratch using dry beans, onions, and dried chiles, this recipe skips the overnight soak for a faster preparation method that still yields incredibly tender results. The beans are simmered until soft, then mashed in rendered lard or oil until smooth, glossy, and deeply flavorful. The combination of cumin, Mexican oregano, and garlic creates a robust aroma that fills the kitchen. Perfectly textured and rich, these beans are versatile enough to be served on their own, used as a filling for tacos and burritos, or enjoyed as a hearty breakfast alongside eggs. A true home-style classic that brings warmth and satisfaction to any meal, made with simple pantry staples for an impressive result.

Cooking Method: Boiling, Frying, Stewing

Cuisine: Mexican

Courses: Side Dishes

Difficulty: Intermediate

Servings: 1

Calories: 37.2

Dietary: Gluten-free

Description

These authentic Mexican-style refried beans are the ultimate comfort food side dish or main course component. Made from scratch using dry beans, onions, and dried chiles, this recipe skips the overnight soak for a faster preparation method that still yields incredibly tender results. The beans are simmered until soft, then mashed in rendered lard or oil until smooth, glossy, and deeply flavorful. The combination of cumin, Mexican oregano, and garlic creates a robust aroma that fills the kitchen. Perfectly textured and rich, these beans are versatile enough to be served on their own, used as a filling for tacos and burritos, or enjoyed as a hearty breakfast alongside eggs. A true home-style classic that brings warmth and satisfaction to any meal, made with simple pantry staples for an impressive result.

Ingredients

2 cup Dry beans (pinto or black), well washed and picked over
1 large Onion, finely chopped
1 small Dried red chile pepper, crushed
6 cup Water or ham broth (up to 1 cup can be replaced with beer)
1 tsp Ground cumin
1 tbsp Mexican oregano
3 tbsp Lard or cooking drippings
1 cup Mild cheddar cheese, grated (optional, for garnish)
to taste salt Salt

Directions

1
Place the washed beans, chopped onion, crushed dried chile, water (or broth/beer mixture), cumin, and Mexican oregano in a deep pot.
2
Bring the mixture to a boil over high heat.
3
Once boiling, turn off the heat, cover the pot, and let the beans sit for 1 hour.
4
Return the pot to the stove, bring back to a boil, then reduce heat to low to simmer.
5
Simmer until the beans are tender. To test, remove one bean and blow on it; if the skin splits, they are done. Cooking time varies by bean type and age.
6
Season with salt to taste. Do not salt at the beginning of cooking as it can toughen the beans.
7
In a large shallow pan (preferably cast iron), melt the lard or drippings over medium heat.
8
Ladle about 1 cup of beans along with some cooking liquid into the hot fat.
9
Use a potato masher to mash the beans into a puree.
10
Continue adding the remaining beans and liquid, along with more fat if needed, mashing until all beans are incorporated and the desired consistency is reached.
11
Cook until the mixture is glossy and rich. Serve plain, as a taco filling, or garnished with cheese.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 37.2kcal

% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 7.2mg1%
Total Carbohydrate 8.4g3%
Dietary Fiber 3.2g13%
Sugars 4.0g
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Soaking: This recipe uses a quick-soak method (boil, rest, simmer) instead of overnight soaking, which is traditional in many Mexican households.

Salting: Always salt beans at the end of the cooking process. Adding salt early can toughen the bean skins and prolong cooking time.

Consistency: The texture of refried beans is a matter of personal preference. Add more cooking liquid for a smoother, softer puree, or cook longer with less liquid for a thicker, stiffer mixture with some bean pieces remaining.

Fat: Traditional recipes use lard for the richest flavor. You can use vegetable oil or bacon drippings as a substitute.

Epazote: Some authentic recipes include a sprig of Epazote (Pigweed), an herb that aids digestion and adds unique flavor. It is optional and often omitted in Tex-Mex styles. If available, add it during the simmering stage.

Serving Suggestions: These beans are excellent as a breakfast side with scrambled eggs, as a filling for warm tortillas with cheese, or as a main dish accompaniment.

Storage: Store cooled beans in an airtight container in the refrigerator for up to 4 days. Freeze for longer storage.

Keywords: refried beans, frijoles refritos, mexican cuisine, dry beans, pinto beans, black beans, homemade beans, comfort food, taco filling, breakfast beans, cumin, mexican oregano, dried chile, lard, vegetarian, side dish, traditional recipe, slow cooked, authentic mexican, bean stew

Read it online: https://www.chefs-mate.com/recipe/kathy-pitts-frijoles-refritos-refried-beans-2/