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.
4-6cupscooked beans with their liquid (see notes)reserve an extra ½ cup of bean liquid
¾cupsoil (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.