This master recipe for frijoles refritos lets you customize every element: bean type, cooking fat, and final texture. Learn the core technique to make authentic Mexican refried beans exactly how you prefer them.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a large pot, cover the beans with cold water by at least 2 inches. Add herb sprigs, the whole onion half, and garlic cloves and bring to a boil over high heat. Reduce heat to simmer and cook until beans are very tender, about 1 to 2 hours. Season with salt. Drain beans, reserving bean-cooking liquid. You should have about 3 cups of cooked beans; if you have more, measure out 3 cups of beans and reserve the rest for another use. Discard herb sprigs, onion, and garlic.
In a large skillet, heat lard, bacon drippings, or oil until shimmering, or butter until foaming, over medium-high heat. Add minced onion and cook, stirring occasionally, until translucent and lightly golden, about 7 minutes. Stir in beans and cook for 2 minutes. Add 1/4 cup of reserved bean-cooking liquid. Using bean masher, potato masher, or back of a wooden spoon, smash the beans to form a chunky purée; alternatively, use a stick blender to make a smoother purée. Thin with more bean cooking water until desired consistency is reached. If refried beans become too wet, simmer, stirring, until thickened; if they become too dry, add more bean-cooking liquid, 1 tablespoon at a time, as needed. Season with salt and serve.
Store cooked refried beans in an airtight container in the refrigerator for up to 5 days; reheat in a skillet over medium heat with a splash of water or broth to restore creaminess.
bean masher or potato masher (or back of wooden spoon) · large pot for cooking beans · large skillet for refrying
Yes. Use about 3 cups of drained canned beans and skip the cooking step. Heat your fat, cook the minced onion until translucent, add the canned beans, and proceed to mashing with reserved bean liquid or broth instead.
Pinto beans create a creamier, lighter-colored result; black beans produce earthier, darker refried beans. Both work equally well; choose based on your taste preference and what pairs with your meal.
Yes. Store cooked refried beans in an airtight container in the refrigerator for up to 5 days. Reheat in a skillet over medium heat, adding a splash of water or broth to restore creaminess.
Thickness depends on how much reserved bean-cooking liquid you add. Start with 1/4 cup as the recipe states; add more liquid gradually while mashing to reach your desired consistency, or simmer longer to reduce.
Epazote is a peppery Mexican herb that reduces gas from beans. Fresh oregano is the listed substitute. You can omit both entirely, though the herb adds authentic flavor and digestive benefit.
