Refried Beans Recipe
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.
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 Refried Beans Recipe
DIRECTIONS:
- 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
- Tilt the frying pan sideways and form a roll with the bean paste.
To serve, place them on a plate. Sprinkle with cheese and garnish with tortilla chips.
HOW TO MAKE REFRIED BEANS RECIPE
Cuisine:
Mexican
Servings: 2 cups
Ingredients
- 3 cups of cooked beans with some of its broth.
- 1/3 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.
Recipe Notes
I can add chop bacon before the onions, you could also use chorizo
Enjoy!
Buen Provecho,
Mely,
To my friends that visit this blog… How often do you eat refried beans?
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!!
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
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.
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.
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!!!!!!!!!!!!!!
Mely,
one day i must try making chorizo, MEANWHILE… i bought some black beans to make this recipe on sunday as antojito 🙂
Ciao!
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!
me alegro de que estes de vuelta, y con frijoles refritos nada mas y nada menos, deliciosa receta, besitos desde londres
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.
los frijoles refritos son de mis favoritos, seguire tu receta la proxima vez que los haga, te felicito, besitos desde londres
Yum! Will try this. Which beans did you use? Or did I miss this bit? Thanks.
Hello maninas,
Sorry the late reply, I usually cook black beans and ocassionally pinto beans.
Are you going to be posting again soon? We miss all your deeeelicious creations! Happy holidays!
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.
Merry Christmas and Happy New Year! XO
Nina
May all your dreams come true and may you be blessed with all the best things in life! Happy New Year 2010! XO
I LOVED the refried beans I used to eat in Mexico. Yours looks delicious; and it has less lard than I expected!
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!
Those beans sure look delicious. I need to make these!
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 🙂
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
Which recipe should I used for the cooked beans?
Hello Korey,
Here is the link for the beans:https://www.mexicoinmykitchen.com/2014/02/mexican-beans-recipe.html