Frijoles Refritos are creamy, authentic Mexican refried beans made by mashing cooked pinto beans with sautéed garlic, onion, cumin, and bean broth until smooth. They're an easy, freezer-friendly side dish ready in under 20 minutes.
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In a large sauce pan, heat the olive oil
Add the onion and garlic clove.
Stir constantly for 1 minutes or until onion is translucent.
Add the beans, bean broth, cumin, and bouillon.
With a potato masher, mash all the ingredients until the texture is like a puree.
Taste for good measure. Add salt, if desired.
Add desired toppings.
Enjoy.
Refrigerate in an airtight container for up to 5 days, or freeze for up to 3 months. Reheat gently on the stovetop with a splash of water to restore creaminess.
Potato masher · Large saucepan
Yes. Drain and rinse 2 cans (15 oz each) of pinto beans, then proceed with the recipe. You may use the liquid from the cans as your bean broth, or use low-sodium vegetable broth.
Refrigerate in an airtight container for up to 5 days, or freeze for up to 3 months. Reheat on the stovetop over low heat, stirring occasionally and adding a splash of water if needed to loosen the texture.
Use vegetable bouillon, beef bouillon, or omit it entirely and increase salt to taste. You can also substitute with 1/2 tsp of soy sauce or miso paste for umami depth.
Yes. Use a fork, immersion blender, or regular blender to mash or puree the beans to your desired consistency. An immersion blender creates the creamiest texture.
You likely added too much bean broth. Start with 3/4 cup and add more gradually while mashing until you reach a thick, puree-like consistency. The beans should hold their shape on a spoon.
