Easy Refried Beans Frijoles Refritos (Printer-Friendly)
Creamy, savory Mexican-style beans made simply at home. Great as a side, taco filling, or in burritos.
# What You’ll Need to Cook:
→ Main Ingredients
01 -
700 g cooked whole beans (such as pinto or black beans), with their cooking liquid
02 -
2 tablespoons olive oil (or substitute canola or vegetable oil)
→ Seasonings
03 -
1 teaspoon garlic salt (or 0.5 teaspoon garlic powder plus 0.5 teaspoon salt)
04 -
1 teaspoon ground cumin
→ Optional Toppings
05 -
60 g queso fresco, crumbled
06 -
2 tablespoons chopped fresh cilantro
07 -
3 tablespoons salsa
# Steps to Prepare:
01 -
Warm olive oil in a large heavy skillet over medium heat. Add the entire contents of the cooked beans, including their liquid.
02 -
Once the beans reach a gentle simmer, use a potato masher or sturdy fork to mash and stir the beans until mostly smooth, leaving some small pieces for texture.
03 -
Add garlic salt and ground cumin, stirring thoroughly to combine. If desired, stir in salsa for additional flavor. Continue to cook, stirring occasionally, until thickened to your preferred consistency.
04 -
Remove skillet from heat. Transfer beans to a serving bowl and garnish with crumbled queso fresco and fresh cilantro. Serve hot.
# Extra Cooking Tips:
01 -
Lard may be substituted for oil for a more traditional flavor and creamier texture.
02 -
For a no-oil version, blend beans until chunky, then cook in a pan to desired thickness.
03 -
Enhance depth by sautéing minced onion or jalapeno in the oil before adding beans.
04 -
Leftover beans store well, refrigerated in an airtight container for up to 7 days or in the freezer for 3 months.