Learn how to master traditional Frijoles Refritos at home. Creamy refried beans, a staple in Mexican cooking, are easy to make, hearty, nutritious, and absolutely irresistible.
Some of my favorite foods include bean burritos, molletes, and sopes de frijoles. They are all amazing in their own right, but ultimately I love them because of the one ingredient they have in common, beans.
And not just any beans, but deliciously creamy refried beans.
And not just any refried beans, but homemade frijolitos refritos just like my mom and my dad taught me to make.
It all starts with a fresh pot of pinto beans and ends with knowing exactly how to fry the beans to make them taste incredibly delicious.
Once you know how to make refried beans you will have the ultimate Mexican side dish and the key ingredient to many Mexican favorites.
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What are Refried Beans?
Refried beans are a staple in Mexican cuisine. They are typically used as a side dish but are also used as a key ingredient in dishes like enfrijoladas, molletes, tostadas, burritos and more.
To make them, cooked beans are mashed and fried in some sort of fat, like lard or oil, until they reach a creamy consistency.
The term "refried" is a misnomer as it leads people to believe the beans are fried more than once or re-fried. The term is a direct translation of the word "refritos," which in Spanish actually means thoroughly fried or fried very well.
So, as this recipe will show you, refried beans are not fried twice but are thoroughly fried once until they reach a rich, buttery texture.
Why You'll Love This Recipe
- Easy to Make: The beans can easily be cooked in the Instant Pot, slow cooker or stove top, then simply mash and fry for the final result.
- Simple Ingredients: Cooked beans and oil are all you need to make this delicious recipe.
- Hearty and Nutritious: Refried beans are a good source of protein and fiber, making them a hearty and satisfying dish.
- Rich and Creamy: The combination of mashed beans and a touch of oil results in a rich, velvety texture.
- Flavorful: The process of frying the beans adds incredible flavor.
- Versatile: I could just eat a big bowl of refried beans with sour cream and salsa. But they are also great as a side dish or a main ingredient in many different dishes.
Ingredients & Substitutions
- Cooked Pinto Beans: Cooked pinto beans are the main ingredient in this recipe, and I highly recommend using homemade as opposed to canned. You can easily cook beans on the stovetop, but I prefer the slow cooker or Instant Pot. Refer to my blog post titled Simple Instant Pot Pinto Beans for detailed, easy-to-follow steps. Slow cooker directions are also included in the recipe card below.
- Oil (or Lard): Traditionally, lard is the fat used to fry the beans. However, I opt for oil, such as avocado oil or a mild-tasting olive oil, and I always get amazingly flavorful results. Plus, using oil makes this recipe vegetarian.
See recipe card for quantities.
Substitutions
This method can also be used for homemade black beans or Peruvian beans (also knows as canary beans).
Vegetable oil can also be used in place of olive oil or avocado oil.
How to Make Creamy Refried Beans
1. Cook Pinto Beans: Cook dried beans using the stovetop, slow cooker or Instant Pot. Recipe card notes include quick directions on the slow cooker method.
2. Heat Oil: Add ½ cup of oil to a large pan. Heat on medium-low until hot but not smoking.
3. Add Beans: Slowly add cooked beans and some of their liquid to the pan.
Be sure to carefully and slowly add the beans as the liquid will make the hot oil splatter. You can also use a lid or splatter guard to help avoid too much splash from the oil.
4. Mash the Beans: Use a wooden spoon to mix the whole beans with the oil. Bring to a simmer and let them cook for about 4 minutes.
Use a potato masher to break down the beans. Add more bean broth, if needed, to make them easier to mash. Mash until all the whole beans are smashed and you reach a smooth, but slightly chunky, consistency.
5. Continue to Fry: Keep cooking and mixing until the beans begin to slightly dry. At this point, add in another ¼ cup of oil. Mix the oil thoroughly into the beans.
Keep cooking the beans until slightly thickened. The beans are done and at the perfect point when you can run a spoon down the middle of the beans and they don't stick to the pan.
How to Serve
Mexican refried beans are versatile and can be served in a variety of ways:
- Serve as a side dish with entrees such as tacos, Enchiladas Rojas, Chile Colorado with Pork, or Chile Verde con Queso
- Serve for breakfast with Huevos con Chorizo, Huevos a la Mexicana or Papas con Chorizo
- Serve as a principal ingredient on dishes like Ground Beef Tostadas with Refried Beans, Authentic Molletes Mexicanos, Tostadas de Frijoles or Sopes de Frijoles
- Serve on their own topped with cheese, sour cream or a salsa like Fresh Salsa Bandera (Pico de Gallo) or Chunky Tomato and Jalapeño Salsa
How to Store and Reheat
Leftover refried beans can be stored in the refrigerator, in an air-tight container, for up to 5 days.
They can also be frozen in a freezer-safe container for up to 4 months. Be sure to thaw them in the microwave or in the refrigerator overnight before reheating.
To reheat, add them to a pan over medium heat with a splash of water, as they will thicken when they are cold. Throughly mix the water into the beans until a creamy consistency is achieved.
You can also reheat in the microwave in a microwave safe bowl. Mix in a splash of water and heat for 2-3 minutes or until warmed through.
Tips and Variations
- Do not leave the beans unattended. It is important you periodically mix the beans as they can easily stick to the pan. Beans that stick to the pan will quickly burn and ruin the entire pan of beans.
- Refried beans should not be completely dried, but should have a creamy, velvety consistency. If the beans are too dried, just add a little bit of bean broth or water at a time until the right consistency is achieved.
- These measurements work with 4-6 cups of cooked beans.
- For a variation in flavor, first add diced onion and a diced jalapeño to the oil. Sauté until soft and fragrant, then add your beans and begin the cooking and mashing process.
FAQ
You can also use canned beans, but they will not have as much flavor as homemade beans. If you do decide to use canned though, just be sure to thoroughly rinse them and use fresh water as the cooking liquid.
Yes, use freezer-safe containers or bags and freeze for up to 4 months.
Yes, beans and oil are both naturally gluten-free.
Yes, this recipe uses oil therefore making these refried beans vegan.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Recipe
Frijoles Refritos (Mexican Refried Beans)
Equipment
- potato masher
- pan
Ingredients
- 4-6 cups cooked beans with their liquid (see notes) reserve an extra ½ cup of bean liquid
- ¾ cups oil (divided) use mild-tasting olive oil, avocado oil, or vegetable oil
Instructions
- Add ½ cup of oil to a large pan. Heat on medium-low until hot but not smoking.
- Slowly add cooked beans and some of their liquid to the pan. Be sure to carefully and slowly add the beans as the liquid will make the hot oil splatter. You can also use a lid or splatter guard to help avoid too much splash from the oil.
- Use a wooden spoon to mix the whole beans with the oil.
- Bring to a simmer and let them cook for about 4 minutes.
- Use a potato masher to break down the beans. Add ¼ to ½ cup of bean broth, if needed, to make them easier to mash.
- Mash until all the whole beans are smashed and you reach a smooth, but slightly chunky, consistency.
- Keep cooking and mixing until the beans begin to slightly dry. Do not leave the beans unattended since they can easily stick to the pan and burn.
- Add in another ¼ cup of oil. Mix the oil thoroughly into the beans.
- Keep cooking the beans until slightly thickened. The beans are done and at the perfect point when you can run a spoon down the middle of the beans and they don't stick to the pan.
- Serve (see blog post for serving ideas).
Notes
- For a variation in flavor, first add diced onion and a diced jalapeño to the oil. Sauté until soft and fragrant, then add your beans and begin the cooking and mashing process.
- Click here for Simple Instant Pot Pinto Beans directions.
- To cook beans in the slow cooker:
- Sort 7 cups of dried beans, pick out any shriveled or discolored beans, rocks or debris.
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Place the beans in a mesh strainer or colander and rinse thoroughly until the water runs clear.
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Place beans in the pot. Add the 1 medium garlic clove, 2 tablespoons of kosher salt or coarse salt, and 1 tablespoon of oil.
- Add water, leaving only 1.5" of space from the top of the pot.
- Cook on low for 8 hours until soft. The beans should be a little softer than al dente.
- Immediately remove them from the pot to avoid overcooking.
Anna-Maria Romero
Yessss! So good!
Gemma
Oh thank you Anna-Maria! So glad you like them.