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You are here: Home » Basic Recipes » Refried Beans Recipe | Frijoles Refritos (Chinitos)

Refried Beans Recipe | Frijoles Refritos (Chinitos)

Published: Nov 3, 2009 · Updated: Mar 11, 2021 by Mely Martínez

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Beans, along with rice and corn, are one of the trilogies of Mexican cuisine, another one is tomatoes, peppers, and onion. But today it is about the beans, the perfect refried beans, that’s it.

Frijoles Refritos Recipe

Refried beans recipe - mexican recipe
Beans are often just fried after they have been cooked. What do I mean by that? Well, after the beans are cooked with a piece of onion-garlic cloves, a Serrano pepper, and some Epazote leaves, they are lightly fried in a frying pan with chopped onions. The amount of oil is not as considerable as for refried beans.
Refried beans have a smooth creamy texture. I think of refried beans more like a Sunday treat in my breakfast brunch. A special occasion or as an ingredient of a dish like “Huevos rancheros” or "Molletes'. Even though I have lived in the North, South and central states of my country, I had rarely seen refried beans being served as a dip like the ones you find here at the grocery stores sold in a jar next to the tortilla chips.
Finding refried beans in a jar is a great idea, but it’s much better if you make them at home without the added chemicals found in the store-bought versions. You will enjoy a greater difference in taste and an opportunity to add your own seasonings.

How to make Frijoles Refritos Recipe

JUMP TO FULL INSTRUCTIONS

DIRECTIONS:
Authentic Mexican refried beans
  • Heat the oil or lard in a frying pan over a medium-low heat. (Please check the ingredients list below)
  • Start frying the onions until they become transparent and start to brown.
  • Add the beans and mash down until they become a paste. Taste to check if they need salt
Authentic Mexican refried beans
  • Tilt the frying pan sideways and form a roll with the bean paste. 
Authentic Mexican refried black beans
To serve, place them on a plate. Sprinkle with cheese and garnish with tortilla chips.
Authentic Mexican refried black beans

Frijoles Refritos Recipe

Mely Martínez - Mexico in my Kitchen
Beans, along with rice and corn, are one of the trilogies of Mexican cuisine, another one is tomatoes, peppers, and onion. But today it is about the beans, the perfect refried beans, that’s it. To serve, place them on a plate. Sprinkle with cheese and garnish with tortilla chips.  
5 from 5 votes
Print Recipe Pin Recipe Add to Collection Go to Collections
Course Appetizers
Cuisine Mexican
Servings 2 cups

Ingredients
  

  • 3 cups of cooked beans with some of its broth.
  • ⅓ cup finely chopped white onion
  • 3 Tablespoons of lard vegetable oil, bacon or chorizo drippings
  • To garnish: Mexican Crumbling Cheese and Tortilla chips.
  • Salt to taste

Instructions
 

  • Heat the oil or lard in a frying pan over a medium-low heat.
  • Start frying the onions until they are transparent and start to brown. 
  • Add the beans and mash down using a potato masher until they become a paste. Blend to a smooth puree and then add them to the frying pan where the onions are being browned. "They will become a thick puree, keep scrapping from the edges and bottom of the pan. If you prefer to add a little more oil, this is the time".
  • Tilt the frying pan sideways and form a roll with the bean paste. I like to flip them like pancakes a little bit. Taste to check if it needs salt.

To serve, place them on a plate. Sprinkle with cheese and garnish with tortilla chips.

    Notes

    I can add chop bacon before the onions, you could also use chorizo
    Keyword how to make refried beans recipe, how to make refried black beans, mexican refried beans recipe, refried black beans
    Tried this recipe?Let us know how it was!

    Enjoy!

    Buen Provecho,
    Mely,
    To my friends that visit this blog... How often do you eat refried beans?
    Previous Post: « Mexican Ceviche Recipe
    Next Post: Mexican Beef Taquitos »

    Reader Interactions

    Comments

    1. lasvegasfoodadventures

      November 03, 2009 at 2:52 am

      How nice to see this recipe done with lard! This is a wonderfully simple and authentic recipe that we enjoy quite frequently in our house. Great post!!

      Reply
    2. Byte64

      November 03, 2009 at 10:07 am

      Mely,
      you made my mouth watering...

      I love refritos con chorizo, but it's just too bad i can't find chorizo down here, not even bad ones!
      While a was in San Francisco i was wondering if i could bring some chorizo inside my luggage, i saw one salchichoneria in the 24th street, but later i discarded the idea 😀

      Paisana, que bueno que volviste a poner recetas, eso me alegra mucho.

      Un abrazo
      Tlaz

      Reply
      • Tasha

        December 11, 2020 at 7:39 am

        Hi there.. Great post.
        Was wondering what type of beans do you choose to use?

        Reply
        • Mely Martínez

          December 11, 2020 at 2:41 pm

          Hello Tasha,
          Black beans.

          Reply
    3. Mely (mimk)

      November 03, 2009 at 12:13 pm

      Hello Lasvegasfoodadventures:

      I am glad you like it. And lard is a must for the refried beans to be authentic.

      I love you recipe for Beet dip.

      Reply
    4. Mely (mimk)

      November 03, 2009 at 12:17 pm

      Hi Flavio,

      Yeah, it was about time for me to post something.
      Have you check my post for chorizo? I make mine at home since the ones sold here are a really bad imitation. You should try to make it at home, you will not be disappointed.
      Let me know if you make it.

      Reply
    5. figtree

      November 05, 2009 at 10:14 am

      Im so glad to see that your back..I really look forward to all your posts! I always learn something new and walk away with a new delicious recipe. My mouth is watering and I CANT wait to make your beans!!!!!!!!!!!!!!

      Reply
    6. Byte64

      November 06, 2009 at 10:40 pm

      Mely,
      one day i must try making chorizo, MEANWHILE... i bought some black beans to make this recipe on sunday as antojito 🙂

      Ciao!

      Reply
    7. Mely (mimk)

      November 07, 2009 at 8:11 pm

      Hi. Figtree
      The same thing happen to me with your posts. Every time is a a new opportunity cook a different dish. Have a great week!

      Reply
    8. pityenlacocina

      November 11, 2009 at 9:05 pm

      me alegro de que estes de vuelta, y con frijoles refritos nada mas y nada menos, deliciosa receta, besitos desde londres

      Reply
    9. zerrin

      November 29, 2009 at 9:29 pm

      Mely, this is a very unique way of cooking beans, totally new to me. It sounds so appealing, so it jumps on top of my must try list.

      Reply
    10. pityenlacocina

      December 06, 2009 at 11:06 am

      los frijoles refritos son de mis favoritos, seguire tu receta la proxima vez que los haga, te felicito, besitos desde londres

      Reply
    11. maninas

      December 12, 2009 at 12:36 pm

      Yum! Will try this. Which beans did you use? Or did I miss this bit? Thanks.

      Reply
    12. Mely (mimk)

      December 19, 2009 at 9:53 pm

      Hello maninas,

      Sorry the late reply, I usually cook black beans and ocassionally pinto beans.

      Reply
    13. figtree

      December 22, 2009 at 10:44 pm

      Are you going to be posting again soon? We miss all your deeeelicious creations! Happy holidays!

      Reply
    14. Mely (mimk)

      December 23, 2009 at 2:34 pm

      Hi up there Figtree,

      Thanks for visiting, a lot of things had happened to us as a family. My DH got really sick and ended up at the ER for some days and he also lost his job. He is doing better now but then my son got sick with a viral infection that has taken long to get rid off. I also miss posting, I have several recipes and pictures to post. Will be back posting before New Year's.

      Meanwhile, take care and have a great Christmas with your loved ones.

      Reply
    15. Nina's Recipes

      December 24, 2009 at 12:16 pm

      Merry Christmas and Happy New Year! XO
      Nina

      Reply
    16. Nina's Recipes

      December 31, 2009 at 12:27 am

      May all your dreams come true and may you be blessed with all the best things in life! Happy New Year 2010! XO

      Reply
    17. Angela

      January 06, 2010 at 1:41 am

      I LOVED the refried beans I used to eat in Mexico. Yours looks delicious; and it has less lard than I expected!

      Reply
    18. NORA

      January 24, 2010 at 2:35 am

      Mely contestando tu pregunta, nosotros casi no comemos los frijoles refritos, ni cuando hacemos antojitos solo los machacamos o los molemos, ya que tratamos de evitar la grasa, pero como se me antojan así "chinitos" y con chorizo o como los haz preparado en esta entrada!

      Saludos!

      Reply
    19. Lori

      April 26, 2010 at 2:00 am

      Those beans sure look delicious. I need to make these!

      Reply
    20. iSavortheWeekend

      September 10, 2011 at 4:23 pm

      I don't make re-fried beans and my gringo hubby has been asking me. My mom used to make them but she never taught us how to make them. Hers were a little lighter looking and creamier, do you know why? I will definitely have to try these next time we have frijoles - my hubby will be very happy 🙂

      Reply
    21. Mexico in my kitchen

      September 10, 2011 at 4:53 pm

      Hi iSavortheWeekend,

      Maybe she cooked pinto beans, and the creamy version is delicious. Just add some of the cooking broth from the beans pot when you fry them and do not let them get dry. They will look like a thick gravy in consistency. The beans aren't completely mashed, they still have some of their shape when making as you mention.

      I hope this helps.

      Thanks for visiting.

      Mely

      Reply
    22. Korey

      August 10, 2017 at 9:47 pm

      Which recipe should I used for the cooked beans?

      Reply
      • mmartinez

        August 11, 2017 at 4:20 pm

        Hello Korey,

        Here is the link for the beans: Mexican Beans Recipe

        Reply
        • Janell

          June 15, 2019 at 8:29 am

          Thank you! My newbie self was wondering this as well.

          Reply
    23. Will A.

      February 07, 2019 at 10:16 pm

      5 stars
      Thank you for sharing this recipe. Now I know how to make them like they do in Mexico City. Thanks to you!

      Reply
    24. Jae

      April 29, 2019 at 5:02 pm

      5 stars
      what tools were used traditionally?
      love those deep heavy duty bowl used to mash things in but thinking originally a wooden spoon or fork or was there a version of potato masher carved from wood?

      Thank you for sharing your experience and look forward to you reply!

      Reply
      • mmartinez

        April 29, 2019 at 5:37 pm

        Hello Jae,
        Yes, we still use a wooden masher. I'll need to update this post to add a picture of my wooden masher making the refried beans.
        There are two posts here in the blog that talk about Mexican cooking utensils. http://bit.ly/2J8hA3T

        Reply
    25. Lai-Sin Ley

      December 10, 2020 at 12:53 pm

      Hi - quick question, would you be able to do this with canned black beans?

      Reply
      • Mely Martínez

        December 11, 2020 at 8:33 pm

        Hello,
        Yes, you can. But first, rinse the beans to remove the flavor from the tin.

        Reply

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    Mexico in my kitchen | Mely Martinez

    Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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