Step away from the canned stuff and discover the magic of truly authentic, homemade Frijoles Refritos! This recipe skips the traditional lard, using olive oil to create incredibly creamy, flavorful, and completely vegetarian refried beans. Perfect as a side dish for tacos, a dip for chips, or the star of your next burrito bowl, making them from scratch is easier than you think and a total game-changer for your Mexican-inspired meals.
Ingredients
• For Boiling the Beans
• 1/2 pound / 227g dried pinto beans, rinsed
• 1/4 white onion, roughly chopped
• 5 cups / 1.2 liters water
• For Frying the Beans
• 6 tablespoons / 90ml olive oil
• 1/2 cup / 75g white onion, finely chopped
• 1/2 teaspoon / 2.5g salt, or to taste
• Optional for Garnish
• Crumbled queso fresco or feta cheese
• Fresh cilantro
Instructions
1. Cook the Beans: In a large pot, combine the rinsed pinto beans, the roughly chopped 1/4 onion, and 5 cups of water. Bring to a boil, then reduce the heat to a low simmer. Cover and cook for 2.5 to 3 hours, or until the beans are very tender. Skim any foam from the surface occasionally and add more water if needed to keep the beans covered in broth.
2. Sauté Aromatics: In a large, heavy-bottomed skillet (cast iron is ideal), heat the 6 tablespoons of olive oil over medium heat. Add the 1/2 cup of finely chopped white onion and cook until translucent and soft, about 5-7 minutes.
3. Fry and Mash: Add about 1 cup of the cooked beans along with some of their broth to the skillet with the onions. Using a potato masher or the back of a wooden spoon, begin mashing the beans directly in the pan.
4. Thicken the Beans: Continue adding the beans and broth, one cup at a time, mashing continuously. Increase the heat to medium-high and stir constantly as the mixture thickens. Cook until the beans have dried out, sizzle around the edges, and begin to pull away from the sides of the pan.
5. Serve: Once the beans are thick and creamy, season with the 1/2 teaspoon of salt, or more to your taste. Serve warm, garnished with your favorite toppings.
Nutritional Information
• Per serving (Serves 6)
• Calories: 158
• Fat: 14g
• Carbohydrates: 23g
• Protein: 2g
• Fiber: 2g
• Sugar: 1g
• Sodium: 203mg
Pro Tips
• for Perfect Refried Beans
• For a faster cooking time, soak the dried beans in water overnight before boiling.
• The starchy bean broth is liquid gold! Don’t drain it. Use it to control the consistency of your beans; add more if they become too thick while mashing.
• For an ultra-creamy, smooth texture, use an immersion blender directly in the skillet instead of a potato masher.
• Add a bay leaf or a couple of peeled garlic cloves to the pot while the beans are simmering for an extra layer of aromatic flavor.
FAQ
Q: Are these refried beans vegan
A: Yes, this recipe is naturally vegan as it uses olive oil instead of traditional lard. To keep the entire dish vegan, simply omit the optional queso fresco garnish or substitute it with your favorite plant-based cheese.
Q: Can I use canned beans instead of dried
A: You can, but for the most authentic flavor and texture, we highly recommend using dried beans. If you’re short on time, you can use two 15-ounce cans of pinto beans. Be sure to drain them but reserve the liquid (aquafaba) to use in place of the bean broth for mashing.
Q: How can I add more flavor to these vegetarian beans
A: To boost the flavor, consider adding a bay leaf or a few peeled garlic cloves to the pot while the beans boil. You can also add a pinch of cumin, smoked paprika, or chili powder to the onions as they sauté for a deeper, smokier taste.
Q: How should I store and reheat leftover refried beans
A: Store leftover beans in an airtight container in the refrigerator for up to 5 days. They also freeze very well for up to 3 months. Reheat them on the stovetop over low heat, adding a splash of water or vegetable broth to restore their creamy consistency as they warm up.
