Classic frijoles refritos are creamy, mashed beans that serve as an essential Mexican side dish. This gluten-free version uses cooked or canned beans mashed smooth with onion and oil, ready in under 10 minutes.
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Prepare cast-iron skillet with oil over medium-high heat. Once pan is very hot, add onion and cook until translucent, about 3 minutes. Add beans, bean broth, cooked onion, and garlic. Mash until smooth. Cook until beans reach desired consistency – not too runny, not too dry.
Serve hot with topped with crumbled Cotija cheese if desired.
Refrigerate covered up to 3 days. Reheat over medium heat with a splash of water or broth to restore creamy consistency.
cast-iron skillet
Yes. Canned beans work as a quick shortcut, though homemade frijoles de la olla with their cooking broth yield creamier results.
Frijoles de la olla are whole cooked beans in broth. Frijoles refritos are those beans mashed smooth and fried with fat until creamy.
Cook until they're smooth and creamy—not runny or too thick. The beans should hold together but be easily spreadable.
Yes. Refrigerate cooked beans up to 3 days and reheat gently over medium heat with a splash of water or broth to restore creaminess.
Canola, coconut, or lard all work well. Lard adds traditional Mexican flavor; canola and coconut are neutral alternatives.
