Frijoles Refritos (Refried Beans)
Pinto beans simmered until creamy, then mashed and fried with onion until thick and savoury. A Mexican staple for tacos, molletes, tostadas or simply on the side.
Servings
Ingredients
Nutrition
Per serving
Steps
Cook the beans
Drain the soaked beans and put them in a large pot with half the onion, the garlic, and enough water to cover by 5 cm. Simmer gently, partly covered, for 1½–2 hours until very soft, stirring in the salt during the last 20 minutes. Keep the cooking liquid.
- 400 g dried pinto beans
- 1/2 onion white onion
- 2 cloves garlic
- 1.5 tsp salt
- about 2 L water
✅ Done when: beans are very soft and mash easily between your fingers
Fry the onion
Heat the oil in a large frying pan over medium heat. Fry the finely chopped onion for about 5 minutes, stirring now and then, until golden.
- 4 tbsp vegetable oil
- 1/2 onion chopped onion
✅ Done when: onion is soft and golden
Add and mash the beans
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry until thick
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the beans
Drain the soaked beans and put them in a large pot with half the onion, the garlic, and enough water to cover by 5 cm. Simmer gently, partly covered, for 1½–2 hours until very soft, stirring in the salt during the last 20 minutes. Keep the cooking liquid.
- 400 g dried pinto beans
- 1/2 onion white onion
- 2 cloves garlic
- 1.5 tsp salt
- about 2 L water
✅ Done when: beans are very soft and mash easily between your fingers
Fry the onion
Heat the oil in a large frying pan over medium heat. Fry the finely chopped onion for about 5 minutes, stirring now and then, until golden.
- 4 tbsp vegetable oil
- 1/2 onion chopped onion
✅ Done when: onion is soft and golden
Add and mash the beans
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry until thick
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Beans have been eaten in Mexico for thousands of years, alongside corn and squash. 'Refritos' doesn't really mean fried twice: the Spanish prefix re- here means 'well', so they are 'well-fried' beans.
Every region has its favourite bean: pinto in the north, black beans in the south and in Veracruz, but the method is the same everywhere.
⭐ Why It's Famous
Creamy, cheap and full of protein, they are on the table at almost every Mexican breakfast, lunch and dinner.
💡 Fun Fact
Leftover refried beans are often fried again the next day, which many people say makes them even better.
Northern and central Mexico
25.69°N, -100.32°W
Related recipes
Comments (0)
No comments yet. Be the first to share your thoughts!