Mexican Take Out Frijoles Refritos Refried Beans
Savor the authentic flavors of Mexico with this homemade Mexican Take Out Frijoles Refritos Refried Beans recipe! Featuring tender, slow-cooked pinto beans infused with onion, garlic, and a hint of bay leaf, these refried beans are mashed to perfection with a touch of cumin for a rich, earthy flavor. Whether you use traditional lard or vegetable oil, the result is a creamy and delicious dish that pairs beautifully with tacos, enchiladas, or as a hearty dip with tortilla chips. Garnish with crumbly Cotija cheese and bright cilantro for a restaurant-quality finish that’s perfect for any meal or gathering. Easy to prepare and deeply satisfying, this classic recipe is sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 2 cups dried pinto beans
- 8 cups water
- 1 medium onion
- 4 whole garlic cloves
- 1 bay leaf
- 3 tablespoons vegetable oil or lard
- 1 teaspoon ground cumin
- 1.5 teaspoons salt
- 0.5 teaspoons pepper
- 0.5 cup cheddar or cotija cheese (optional, for garnish)
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Rinse the dried pinto beans thoroughly and remove any small rocks or debris.
In a large pot, add the beans, water, onion (cut in half), garlic cloves, and bay leaf. Bring to a boil over high heat.
Once the water begins to boil, reduce the heat to low and simmer for about 1.5 to 2 hours, or until the beans are soft and tender. Stir occasionally and add more water if needed to keep the beans submerged.
Once cooked, remove the onion, garlic, and bay leaf from the pot. Reserve 1 to 2 cups of the cooking liquid and drain the remaining liquid.
In a large skillet, heat the vegetable oil or lard over medium heat.
Add the cooked beans to the skillet and mash them with a potato masher or the back of a sturdy spoon until the desired consistency is reached (smooth or slightly chunky).
Gradually stir in the reserved cooking liquid, a few spoonfuls at a time, to achieve a creamy texture. You may not need all the liquid.
Season the beans with ground cumin, salt, and pepper, and continue to cook for 5–10 minutes, stirring frequently, until fully heated through.
If desired, garnish with shredded cheese and fresh cilantro before serving.
Serve warm as a side dish, taco filling, or with tortilla chips.
Nutrition Facts
Calories |
1450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.2 g | 108% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 5187 mg | 226% | |
| Total Carbohydrate | 116.4 g | 42% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 8.8 g | ||
| Protein | 65.5 g | 131% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1214 mg | 93% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2029 mg | 43% | |
*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.
