Frijoles Refritos Classic Mexican Refried Beans
Dive into the authentic flavors of Mexico with this classic Frijoles Refritos, or Mexican Refried Beans, recipe. Made from slow-simmered dried pinto beans, aromatic garlic, and a hint of cumin, this dish delivers a rich and creamy texture that's perfect as a side or versatile filling for tacos, burritos, and more. Choose traditional lard for an indulgent flavor or opt for vegetable oil for a vegetarian-friendly version. Topped with crumbled queso fresco and a sprinkle of fresh cilantro, these refried beans are a simple, wholesome comfort food that pairs beautifully with any Mexican-inspired meal. Easy to customize and bursting with homemade goodness, this recipe is a must-try for lovers of authentic Mexican cuisine.
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Recipe Information
Ingredients
- 2 cups Dried pinto beans
- 8 cups Water
- 0.5 medium, chopped White onion
- 3 whole, peeled Garlic cloves
- 1 Bay leaf
- 2 teaspoons Salt
- 3 tablespoons Lard (or vegetable oil for vegetarian option)
- 1 teaspoon Ground cumin
- 2 tablespoons, chopped Fresh cilantro (optional)
- 0.25 cup Crumbled queso fresco (optional)
Instructions
Rinse the pinto beans thoroughly under cold water and remove any debris or damaged beans.
In a large pot, combine the rinsed beans, water, chopped onion, garlic cloves, and bay leaf.
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let it simmer. Cover the pot, leaving the lid slightly ajar to allow steam to escape.
Cook the beans for 1.5 to 2 hours, or until they are very tender. Stir occasionally and add more water if needed to keep the beans covered.
Once the beans are cooked, remove and discard the bay leaf. Strain the beans, but reserve about 1 cup of the cooking liquid.
In a large skillet or frying pan, heat the lard (or vegetable oil) over medium heat.
Add the cooked beans to the skillet and mash them using a potato masher or the back of a spoon. Add small amounts of the reserved cooking liquid as you mash to reach your desired consistency.
Stir in the ground cumin and salt. Cook the beans, stirring constantly, for 5 to 7 minutes until they are smooth and heated through.
Taste and adjust seasonings as needed. If desired, stir in fresh cilantro.
Serve warm, topped with crumbled queso fresco if preferred. Enjoy as a side dish, dip, or filling for tacos or burritos.
Nutrition Facts
Calories |
1096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 6048 mg | 263% | |
| Total Carbohydrate | 105.7 g | 38% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 5.8 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 652 mg | 50% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1767 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
