Frijoles Refritos
Frijoles refritos is a quick, creamy Mexican side made by smashing canned beans with crispy bacon, garlic, and smoky chipotle pepper, ready in under 20 minutes with a built-in meatless variation.
Frijoles refritos is a quick, creamy Mexican side made by smashing canned beans with crispy bacon, garlic, and smoky chipotle pepper, ready in under 20 minutes with a built-in meatless variation.
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In a large (preferably cast-iron) skillet, heat oil over medium. Cook onion, garlic and bacon, stirring occasionally, until the fat has rendered, the bacon is crispy and the onion is browned and tender, 8 to 10 minutes.
Increase heat to medium-high and add beans, chipotle and adobo sauce, and ⅔ cup water. Bring to a boil and cook, stirring occasionally, until liquid has slightly reduced, about 5 minutes.
Using a potato masher, smash beans until the mixture is thick and creamy. Remove from heat, taste and season with salt, if necessary.
Let cool slightly; the refried beans will thicken as they sit. Serve with pico de gallo and Cotija cheese, if desired.
Refrigerate in an airtight container for up to 4 days; reheat on the stovetop over medium heat, stirring and adding water to reach desired consistency.
Cast-iron skillet (preferred but any large skillet works) · Potato masher
The name comes from Spanish 'frijoles refritos,' meaning 'well-fried beans'—not fried twice. The beans are cooked once and mashed into a creamy texture.
Yes. Omit the bacon and increase the oil to 2 tablespoons for a vegetarian version with the same flavor depth.
The mixture should be thick and creamy after using a potato masher, with most beans broken down but some small pieces remaining. It will thicken further as it cools.
Yes. Use 1 tablespoon chili powder instead of the chipotle pepper and adobo sauce; you'll lose the smoky depth but gain a milder, more traditional flavor.
Refrigerate in an airtight container for up to 4 days. Reheat on the stovetop over medium heat, stirring and adding water if needed to loosen the consistency.
