Frijoles refritos are creamy, savory mashed beans cooked with caramelized onions and garlic in oil or bacon drippings. This classic Mexican side dish comes together in under 15 minutes using either dried cooked beans or canned beans.
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Mash the beans in a bowl.
In a medium skillet, heat the oil over medium heat.
Add the onion and the garlic; cook and stir until onion is deep golden, about 10 minutes.
Stir in the mashed beans and cook for about one minute.
Add salt to taste.
Makes about one pint.
Store in an airtight container in the refrigerator for up to 5 days; reheat on the stovetop over low heat, stirring and adding a splash of water if needed to restore creaminess.
Yes, canned beans work well. Use undrained canned beans (about 3 cans of 15 oz each) for the same creamy texture as the recipe calls for.
Slightly warm beans mash more easily and blend smoothly with the onion-garlic mixture. Cold beans are firmer and harder to break down.
Refried beans are cooked beans that are mashed and then fried in oil with aromatics until creamy; regular cooked beans remain whole.
Cook them for about 10 minutes over medium heat until the onion turns deep golden. This caramelization adds depth of flavor.
Yes, store in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop, adding a splash of water if needed to restore creaminess.
