Refried beans (frijoles refritos) are a Mexican and Tex-Mex cuisine staple, made by cooking, mashing, and frying beans with fat and seasonings. Despite the name, "refried" means "well-fried" rather than fried twice. They are also popular in many Latin American countries.
Every other weekend I make these refried beans; they are a hit with my whole family. They are easy to make, quick, and delicious. A traditional recipe for refried beans calls for homemade Frijoles de Olla, which is delicious but takes a long time to prepare.
However, I prefer canned beans because they are much quicker, more convenient, and taste just as good. Plus, you can vary the canned beans according to what you have on hand or use leftover boiled beans/ frijoles de Olla (you'll need about 3 cups).
I added onion, garlic, Knorr Chicken bouillon to enhance the flavor, and jalapeno for a mild kick. These Refried Beans can be served with any Mexican or Latin American food. Bean dip is our favorite way to eat them, along with tortilla chips and a generous amount of cheese dip or crumble Queso fresco on top. You can also add them to tacos, burritos, nachos, tostadas, and quesadillas.
How to Make Refried Beans
Note: The full instructions are provided in the recipe card below.
Heat the oil in a large skillet over medium heat. Add the onion and minced serrano and cook until very tender, about 8 minutes. Stir in the garlic and cook for 2 minutes more.
Next, stir in the beans, chicken bouillon, and water and cook, frequently stirring, until slightly thickened, about 5 minutes. Mash the beans coarsely with a hand blender or potato masher, adding more water to moisten them if needed.
Simmer until beans are thick but not pasty, about 2 to 5 minutes. Taste and adjust the season with chicken bouillon or kosher salt to taste. Stir in the cilantro if desired, and serve.
Refried beans (frijoles refritos) are a Mexican and Tex-Mex cuisine staple, made by cooking, mashing, and frying beans with fat and seasonings. Despite the name, "refried" means "well-fried" rather than fried twice. They are also popular in many Latin American countries.
1minced serrano or 2 jalapeno pepper, seeded and finely minced, or 4 whole dried chile de Arbol
1small onion, diced
2clovesgarlic, minced
2(15.5ounce) cans pinto beans, black beans, or red beans, preferably low-sodium drained and rinsed well
1-½ to 2cupswater, plus more if needed
2-½teaspoonsKnorr chicken flavored bouillon or kosher saltadjust to taste
¼cupfresh cilantro leaves, chopped (optional)
Instructions
Heat the oil in a large skillet over medium heat. Add the onion and minced serrano and cook until very tender, about 10 minutes. Stir in the garlic and cook for 1 minute more.
Next, stir in the beans, chicken bouillon, and water and cook, stirring frequently, until slightly thickened, about 5 minutes.
Mash the beans coarsely with a potato masher, adding more water to moisten; if needed. Simmer until beans are thick but not pasty, about 2 to 5 minutes. Taste and adjust season with chicken bouillon or kosher salt to taste. Stir in the cilantro if desired, and serve.
Notes
How to Store & ReheatStore: Mexican Rice in an airtight container for up to 3 days in the refrigerator. To Reheat: In a microwave-safe bowl, splash 1 to 2 tablespoons of water over the top, cover with a damp paper towel, heat it for 20 to 30 seconds, stir using a fork, and repeat for about 2 minutes or until heated through. Alternatively, you can heat it on the stovetop over low heat until hot, adding 1 or 2 tablespoons of water if needed. Make-AheadMake the refried beans a day ahead and keep them in the refrigerator in an airtight container for up to 3 days. Follow the Reheat Instructions above.How to FreezeMany blogs claim it can be frozen, but I think it does not freeze well and loses its flavor and texture. Therefore, I do not recommend freezing it.Notes:
Store Mexican Rice in the refrigerator in an airtight container for up to 3 days. To Reheat, in a microwave-safe bowl, splash 1 to 2 tablespoons of water over the top, cover with a damp paper towel, heat it for 20 to 30 seconds, stir using a fork, and repeat for about 2 minutes or until heated. Alternatively, you can heat it on the stovetop over low heat until hot, adding 1 or 2 tablespoons of water if needed.
Nutrition
Nutrition Facts
Easy Refried Beans
Amount per Serving
Calories
111
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
1
mg
0
%
Sodium
51
mg
2
%
Potassium
50
mg
1
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
1
g
2
%
Vitamin A
85
IU
2
%
Vitamin C
6
mg
7
%
Calcium
9
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
