These authentic Frijoles Refritos deliver the rich, earthy flavor of traditional Mexican cooking. By skipping the overnight soak and using a quick boil-and-rest method, the beans retain their integrity while becoming tender and creamy. The key is frying the cooked beans in lard or drippings until they form a glossy, savory puree. This dish is incredibly versatile, perfect as a side for breakfast tacos, a topping for eggs, or a hearty component of a larger Mexican feast. The addition of cumin, oregano, and dried chile provides a warm, aromatic backbone that pairs beautifully with the natural sweetness of the beans. Simple ingredients yield complex results in this satisfying classic.
Kathy Pitts Frijoles Refritos (Refried Beans
Description
These authentic Frijoles Refritos deliver the rich, earthy flavor of traditional Mexican cooking. By skipping the overnight soak and using a quick boil-and-rest method, the beans retain their integrity while becoming tender and creamy. The key is frying the cooked beans in lard or drippings until they form a glossy, savory puree. This dish is incredibly versatile, perfect as a side for breakfast tacos, a topping for eggs, or a hearty component of a larger Mexican feast. The addition of cumin, oregano, and dried chile provides a warm, aromatic backbone that pairs beautifully with the natural sweetness of the beans. Simple ingredients yield complex results in this satisfying classic.Ingredients
Directions
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Place the beans, water or ham broth, finely chopped onion, ground cumin, Mexican oregano, and crushed dried red chile pepper in a deep pot.
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Bring the mixture to a boil over high heat.
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Turn off the heat, cover the pot, and let the beans sit for one hour.
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Return the pot to the stove, bring to a boil again, then reduce heat to low.
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Simmer until the beans are tender. Test by removing a bean and blowing on it; if the skin splits, they are done.
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Salt the beans to taste once they are tender.
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In a large shallow pan, preferably cast iron, melt 3 tablespoons of lard or drippings.
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Ladle about a cup of beans, including some cooking liquid, into the hot fat.
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Use a potato masher to mash the beans into a puree.
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Continue adding remaining beans and liquid, along with more fat as needed, mashing until all beans are incorporated and the desired consistency is reached.
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
Do not soak the beans overnight, as traditional Mexican cooks often skip this step for better texture.
Cooking time varies based on the bean type (pinto beans cook faster than black beans), the age of the beans, and the mineral content of your water.
Never salt the beans at the beginning of the cooking process, as this can toughen the skins and prolong cooking time.
The consistency is a matter of personal preference; some prefer a smooth, liquid puree, while others like a stiffer mixture with some bean pieces remaining.
Serve plain, as a filling for warm tortillas, or garnished with grated mild cheddar cheese. They are excellent as a breakfast taco filling or alongside scrambled eggs.
Some recipes call for Epazote (Pigweed), an herb that adds a unique flavor. It is not essential and can be omitted if unavailable.
