Print

Mexican Refried Beans

Mexican Refried Beans
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy, flavorful staple of Mexican cuisine, refried beans (frijoles refritos) are the perfect side dish for tacos, enchiladas, or even as a dip. This version combines traditional techniques with a modern touch, creating a dish that’s rich, hearty, and easy to customize.

Ingredients

Scale
  • 2 cups dried pinto beans
  • ¼ small white onion (optional)
  • 2 garlic cloves (optional)
  • 4 leaves epazote herb (optional)
  • 1 large jalapeño pepper (optional)
  • 6 cups water
  • 1 cup reserved bean broth
  • 3 tablespoons olive oil or vegetable oil of choice
  • ⅓ cup white onion, finely chopped
  • 1 clove garlic (optional)
  • 2 whole chiles de árbol (optional; substitute serrano or jalapeño)
  • Large pinch of sea salt (adjust to taste)

Instructions

  1. Cook the Beans:
    Rinse and sort through the dried pinto beans to remove debris. In a large pot, combine beans with water, onion, garlic, epazote, and jalapeño. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until tender (about 1½–2 hours). Add salt during the last 10 minutes of cooking. Reserve the bean broth and set aside.
  2. Prepare the Aromatics:
    Heat olive oil in a cast iron skillet over medium heat. Sauté finely chopped onion until golden and slightly crispy. Add minced garlic and chiles de árbol, stirring until fragrant (about 2 minutes).
  3. Mash the Beans:
    Carefully add cooked beans to the skillet along with about ¼ cup of reserved bean broth. Mash the beans using a potato masher until you achieve your desired texture—chunky or smooth. Add more broth gradually if needed to loosen the mixture.
  4. Simmer and Season:
    Lower the heat and simmer for about 8 minutes, stirring frequently to prevent sticking or drying out. Adjust seasoning with salt as needed. Continue mashing and adding broth until creamy.
  5. Serve and Enjoy:
    Serve warm as a side dish or dip, garnished with crumbled queso fresco or fresh cilantro if desired.

Notes

Serving Suggestions:

  • Pair with Mexican rice, tacos, enchiladas, or tortilla chips for dipping.
  • Garnish with queso fresco, cotija cheese, or a drizzle of crema for added flavor.

Tips & Tricks:

  • Use fresh dried beans for quicker cooking and better texture.
  • For extra creaminess, use an immersion blender instead of mashing.
  • Adjust spice level by omitting chiles de árbol or adding more jalapeños.

Storage & Reheating:

  • Store leftovers in an airtight container in the fridge for up to 5 days.
  • Reheat gently on the stovetop with a splash of water or bean broth to restore creaminess.
  • Freeze in individual portions for up to 3 months; thaw overnight in the fridge before reheating.

Find it online: https://mexicanrecipe.info/mexican-refried-beans/