Authentic Homemade Refried Beans (Frijoles Refritos)
Make creamy, authentic Homemade Refried Beans (Frijoles Refritos) just like abuela! This comforting Mexican side dish starts with Frijoles de la Olla and is perfect as a dip, burrito filling, or served alongside carne asada or enchiladas. So much better than canned — and easier than you think!
Servings: 4
Equipment
- Colander
- Cooking Spoon
- Potato Masher
Ingredients
How to Make Frijoles de la Olla
- 2 cups dry pinto beans
- ¼ onion optional
- salt to taste
- water
How to Make Refried Beans
- 2 tablespoons lard or olive oil
- 1 ½ cups cooked Frijoles de la Olla plus 1⁄2 cup liquid
- salt to taste
Instructions
How to Make Frijoles de la Olla
- Measure out the beans. Spread the beans over your counter so you can look for beans that are broken, discolored, or shriveled and remove them. There will also be small stones or pebbles that should be sorted out of the beans during this phase. Discard all of the undesirable pieces.
- Place beans in a colander. Rinse the beans thoroughly with cool water for about 3 minutes.
- Pour the drained beans into a large pot. Add enough water to reach 3 inches over the beans. Bring to a boil over medium-high heat. Cover and simmer until the beans are tender, about 3 - 4 hours, adding more hot water as the beans absorb liquid. Every pot is different and so check your beans after 2 hours. Most take 3 - 4 hours but I have a pot I love to cook my beans in because it only takes 2 hours.
- Add salt and onions (onions are optional) about one hour before complete. Refrigerate beans when cooled. The beans can be frozen in small bowls for later use.
- Beans can be refrigerated for (5) days.
How to Make Refried Beans
- Heat lard or olive oil in a medium cast-iron skillet over medium-high heat. Add the beans and the liquid.
- Cook over medium heat. While the beans are boiling mash them with a potato masher.
- Continue to cook until they form a thick paste, about 10 minutes. Season to taste with salt.
Video
Notes
- No need to drain the beans. That flavorful bean broth adds richness and helps create a creamy texture. Don’t be afraid to use extra — you can always simmer it down.
- Use a cast-iron skillet and a potato masher (or “bean masher” as I call it!) to smash the beans as they heat. Keep going until they’re thick and smooth with no whole beans left.
- Simmer low and slow. Stir often and watch the consistency. Add more broth as needed to keep them creamy and prevent drying out.
- They will thicken as they sit. Don’t be tempted to overcook — they may look loose at first but will firm up as they cool.
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
- Reheat: Warm on the stove or in the microwave with a splash of broth or water to loosen.
- Freeze: Freeze in small portions for up to 2 months. Thaw overnight in the fridge and reheat as needed.
Nutrition
Calories: 599kcal | Carbohydrates: 64g | Protein: 23g | Fat: 29g | Saturated Fat: 4g | Sodium: 4mg | Potassium: 956mg | Fiber: 23g | Sugar: 1g | Vitamin C: 2mg | Calcium: 70mg | Iron: 5mg