This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
My paternal grandmother made some killer refried beans (yet she was never convicted for murdering them). Her beans turned out grey because of all the lard she used. The one time that grey food is great food.
Let’s be honest though. We can’t eat like that everyday. Here’s a simple vegetarian recipe for Frijoles Refritos (or refried beans) that are delicious and good for you too.
More Mexican Vegetarian Recipes: Papas con Rajas, Calabacitas a la Mexicana, Creamy Mexican Zucchini with Poblano.
How to make frijoles refritos
For this authentic Frijoles Refritos recipe, it all starts with dried pinto beans.
- Remove any debris from the dried beans.
- Wash thoroughly the beans.
In general, Mexicans cook from scratch.
Here’s my recipe for homemade frijoles de la olla (pinto beans). It’s an easy tutorial on how to cook pinto beans on the stove.
Cooking pinto beans on the stove takes a long time. That is why Instant Pot Pinto Beans works extremely well when making refried beans. Plus, there is no soaking involved.
Note: You can also make this recipe with black beans.
You can always buy a can of pinto beans. That is sacrilegious in my family and most Mexican families. Fresh is the only way in Mexican cooking. But, canned beans are a huge time-saver.
I’ve tried several different canned pinto beans. I recommend this brand of beans to buy online. (AFFILIATE)
- Cook the onion in oil until translucent.
- Add the beans along with some of the bean broth (or the juice from the cooked beans).
- Using a potato masher, mash until they are soft, almost like a puree.
There are so many dishes in Mexico using beans. After all, it is the magical fruit. 😉
Why are they called refried beans?
Refried beans are a staple in Mexican cooking. The word “refritos” means “well-fried.” It does not mean “fried again.”
Instead of bean broth, you can use:
- Water + chicken bouillon
- Chicken broth
- Vegetable broth
Soft, yummy, and easy enough for a baby to chew. In fact, we often give refried beans to our babies as they start eating solid food.
Are refried beans healthy?
Yes! When refried beans are made with saturated fat and the salt is omitted, they are healthy, even good for you.
Pinto and black beans have good nutrients and protein that builds tissue, muscle, and has fiber for a healthy bowel movements.
What do you eat with refried beans?
Beans are the perfect side dish to almost any Authentic Mexican food recipe.
Also try them with: Torta de Milanesa, Huevos Rancheros, Northern Style Bean Tamales.
How long do refried beans last?
- Refried beans last 3-4 days in the fridge.
- Refried beans last up to 6 months in the freezer.
They keep well in the freezer. Place in a freezer bag, remove as much air as possible, and store.
Pro Tip: When reheating frozen frijoles fritos, try add chicken broth or water + chicken bouillon. This will help remove the frozen flavor.
This is an authentic frijoles refritos recipe. Mexicans cook with chicken bouillon which is an ingredient in this recipe.
To make this recipe completely vegetarian: Swap out the chicken bouillon for 1 tspn salt.
We eat refried beans as a side dish or a light meal with some tortillas. My mom would occasionally serve frijoles refritos as an appetizer with a crumbled queso fresco and tortilla chips.
I like to add fresh or pickled jalapeños for a little kick. However you like them, I’m sure you’ll enjoy this easy recipe.
Refried Beans (or Frijoles Refritos)
Ingredients
- 2 tablespoons olive oil
- 1 garlic clove finely diced
- ½ onion finely diced
- 2 cup pinto beans
- 1 cup bean broth (broth from cooking pinto beans)
- 1 tspn ground cumin
- ½ chicken bouillon cube
- Queso Fresco optional
- Jalapeño slices optional
Instructions
- In a large sauce pan, heat the olive oil
- Add the garlic and clove.
- Stir constantly for 1 minutes or until onion is translucent.
- Add the beans, bean broth, cumin, and bouillon.
- With a potato masher, mash all the ingredients until the texture is like a puree.
- Taste for good measure. Add salt, if desired.
- Add desired toppings.
- Enjoy.
Notes
- Water + chicken bouillon
- Chicken broth
- Vegetable broth
- Refried beans last 3-4 days in the fridge.
- Refried beans last up to 6 months in the freezer.
I’ve never attempted to make refried beans from scratch, but this recipe may just change that. I’m always looking for meatless dinner ideas, and this recipe would be great served with some warm tortillas and a nice salad. Thanks for sharing!
So easy to make. Just makes sense to make them at home. Hope you try this out!
My family and I were just talking about homemade refried beans vs. canned a couple of days ago. It’s been years since I’ve made the real thing but am thinking about doing it this weekend. You’re right, it does take time, but they are sooo much better than canned. Your recipe sounds wonderful! Will have to try out your flavors. 🙂
I make my beans the exact same way. Cumin and potato masher and all!
Awesome! great minds think alike.
Wow, I had this last week itself, when I went to my aunt’s place. I don’t know there is something special about this dish. I cannot stop myself. I know it takes time to make it. but it takes very less time to eat it. Haha!
Lol. I know. That is the problem, right? 🙂
I love, love, LOVE Mexican food. I had a Mexican babysitter when I was young, and she always had me in the kitchen making tortillas, and beans, and sopapillas 🙂
I’ve never made my own refried beans; they look and sound delicious! We’re such fans of cumin in my house so I’m sure these would be a big hit. Will have to make soon!
So easy to make. You’ll never go back!
Looks delicious and easy to make! I would pair it with some tortilla chips 🙂
OMG, Love this recipe. Can’t wait to try.
We’ve lived in San Diego for 20 years and I’m ashamed to say that we’ve never made beans at home before! Thanks for posting this, I may just try it this time.
Hope you do. It’s super easy to make at home. 🙂