Homemade Refried Beans (Frijoles Refritos)

Homemade refried beans in a cast-iron skillet beside fresh flour tortillas wrapped in a striped kitchen towel.

4.67 (12 ratings)

Homemade Refried Beans (Frijoles Refritos)

Creamy homemade refried beans made with cooked pinto beans, flavorful bean broth, and your choice of lard or olive oil. Ready in about 15 minutes when you start with Frijoles de la Olla.

Prep Time5

Cook Time10

Total Time15

Course: Appetizer, Side Dish

Cuisine: Mexican

Servings:

Author: Yvette Marquez-Sharpnack | Muy Bueno

Equipment

Cast iron skillet
Potato Masher

Ingredients

2 tablespoons lard or olive oil
1 ½ cups cooked Frijoles de la Olla plus 1⁄2 cup liquid
1/2 cup reserved bean broth plus more as needed
Salt to taste

Instructions

Heat the lard or olive oil in a medium cast-iron skillet over medium heat. Add the cooked beans and ½ cup bean broth.
As the beans begin to simmer, mash them with a potato masher until creamy and no whole beans remain. Add more bean broth as needed to reach your preferred consistency.
Continue cooking, stirring often, for about 10 minutes. The beans will continue to thicken as they cool, so remove them from the heat while they're slightly looser than you'd like. Taste and season with salt as needed.

Video

Notes

For the best flavor: Start with homemade Frijoles de la Olla and don't discard the cooking liquid. The bean broth helps create creamy refried beans.
Vegetarian: Use olive oil or avocado oil instead of lard.
Storage: Refrigerate for up to 4 days or freeze for up to 2 months. Add a splash of bean broth or water when reheating.

Nutrition