Best 10 Frijoles Refritos Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Frijoles refritos, a traditional Mexican cuisine, are an integral part of Mexican gastronomy and can be found in many restaurants and homes across the country. This delectable dish is made from cooked pinto beans that are mashed or pureed until they reach a smooth consistency. The beans are then seasoned with various spices and ingredients, such as garlic, onion, tomatoes, and chili peppers, to create a flavorful and savory dish. Whether served as a main course or as a side dish, frijoles refritos are a versatile and beloved dish that can be enjoyed in a variety of ways.

Let's cook with our recipes!

FRIJOLES REFRITOS (REFRIED BEANS)



Frijoles Refritos (Refried Beans) image

An authentic recipe for Mexican-style beans. Serve moist and hot with your meal, cover with grated Mexican cheese and accompanied by pickled jalapeno peppers.

Provided by Fred Guevara

Categories     Side Dish

Time 6h18m

Yield 12

Number Of Ingredients 5

5 quarts water, or as needed
1 pound pinto beans, washed
2 cloves garlic, peeled and smashed
1 teaspoon salt
canola oil

Steps:

  • Combine water, pinto beans, and garlic into a large pot and cover; Cook over low heat for 5 1/2 hours; stir salt into beans and continue cooking until beans are very soft, about 30 minutes more.
  • Heat canola oil in a skillet over high heat. Spoon the beans into the skillet without draining excess water; mash beans using a potato masher until they begin to lose their shape, about 3 minutes.

Nutrition Facts : Calories 214.5 calories, Carbohydrate 23.8 g, Fat 9.8 g, Fiber 5.9 g, Protein 8.1 g, SaturatedFat 0.8 g, Sodium 210.2 mg, Sugar 0.8 g

REFRIED BEANS: FRIJOLES REFRITOS



Refried Beans: Frijoles Refritos image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 2h45m

Yield 8 servings

Number Of Ingredients 7

1 pound dried pinto beans, picked over for stones and impurities
2 tablespoons grapeseed oil
1 large red onion, diced
3 cloves garlic, lightly crushed with the side of a knife blade, and minced
1 tablespoon Mexican chili powder
Salt and freshly ground black pepper
1 tablespoon minced fresh cilantro leaves or minced fresh flat-leaf parsley

Steps:

  • In a large stockpot, bring the beans to a boil in 8 cups water. Let boil for 15 minutes and skim off any scum that rises to the surface. Drain beans in a colander and rinse. Wash out the pot and return the beans to the pot with 8 cups fresh water. Bring to a simmer, cover and let cook until tender, about 2 hours over low heat.
  • In a large saute pan, heat oil over medium-high heat until it begins to shimmer. Add onion and garlic and saute until the onion turns translucent. Add chili powder, salt, and pepper, and cook for a few minutes to allow flavors to integrate. Drain beans and add to pan, mashing the ingredients together. Heat through and serve with minced cilantro or minced parsley sprinkled on top.

REFRIED BLACK BEANS (FRIJOLES NEGROS REFRITOS)



Refried Black Beans (Frijoles negros refritos) image

Provided by Roberto Santibañez

Categories     Bean     Onion     Side     Vegetarian     Quick & Easy     Cinco de Mayo     Vegan     Simmer     Sugar Conscious

Yield Makes about 1 1/4 cups

Number Of Ingredients 5

2 tablespoons olive or vegetable oil
1/3 cup finely chopped white onion
1 (15 1/2-ounce) can black beans, including liquid
1 medium garlic clove, pressed or finely grated
1/2 teaspoon árbol chile powder or cayenne pepper

Steps:

  • Heat the oil in a medium pan over medium-high heat until it shimmers. Add the onion and cook, stirring often, until it's soft and browned at the edges, about 5 minutes. Add the beans, garlic, and chile powder.
  • Let the beans come to a brisk simmer, then lower the heat to maintain a gentle simmer. Cook, stirring and mashing often until the beans resemble a very coarse puree and have thickened, 15 to 20 minutes. When you tip the pan, the beans should creep forward like lava. The beans will thicken a little more once they cool. Add salt to taste. Use warm or at room temperature.

CROCK POT FRIJOLES REFRITOS (REFRIED BEANS)



Crock Pot Frijoles Refritos (Refried Beans) image

Make and share this Crock Pot Frijoles Refritos (Refried Beans) recipe from Food.com.

Provided by JelsMom

Categories     Beans

Time 19h

Yield 6 serving(s)

Number Of Ingredients 9

1/2 lb dried pinto bean
3 cups water
1/2 teaspoon sea salt
1/3 cup vidalia onion, minced
7 garlic cloves, minced
3 tablespoons extra virgin olive oil
1/2 cup fresh green chile, chopped
2 jalapenos, seeded, stemmed, & diced (optional)
1 teaspoon ground cumin

Steps:

  • Sort & rinse beans. Place in crockpot, cover with water and soak 8 hours or overnight.
  • Drain water from beans & rinse again. Remove water from the crockpot and rinse again.
  • Place back in crock pot and add water & salt. Cover and cook on low 10 hours.
  • Reserving liquid, drain beans & place in bowl.
  • Heat oil in skillet & saute onions and garlic over medium heat until tender. Transfer to blender.
  • Add chilies, cumin, and jalepenos, and blend until smooth.
  • Add cooked beans (in batches---there's too much to do all at once) to blender and blend until smooth. Pour into crock pot.
  • Stir well and gradually add reserved liquid until beans reach desired consistency.
  • Cook on high 20-30 minutes.

FRIJOLES REFRITOS



Frijoles Refritos image

Provided by Marilyn Tausend

Categories     Bean     Side     Cinco de Mayo

Yield Serves 6

Number Of Ingredients 5

2 tablespoons freshly rendered pork lard, bacon fat, or canola or safflower oil
Frijoles Chinos
For the Optional Topping
1/4 cup crumbled queso fresco or queso anejo
1/4 cup chopped white onion, if serving in a roll

Steps:

  • Heat the lard in a skillet over low heat, add the beans, and cook, mashing and stirring, until quite dry and a wooden spoon pulled through the center of the beans forms a long canyon, 15 to 20 minutes.
  • If preparing the beans central Mexico-style, serve immediately, topped with a little cheese, if desired. If preparing rolled beans, continue to cook until the mass of beans pulls away from the side of the skillet. Shake the pan back and forth, sliding the beans to one side, then tilt the pan so the mass of beans flips over into a roll, like an omelet. A spatula may be used to help turn it. Transfer to a platter, sprinkle with the cheese and onion, and accompany with the totopos.

NEW STYLE REFRIED BEANS (FRIJOLES REFRITOS ESTILO NUEVO)



New Style Refried Beans (Frijoles Refritos Estilo Nuevo) image

Provided by Daisy Martinez

Categories     side-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 10

1 tablespoon olive oil
1 small Spanish onion, cut into medium dice
2 cloves garlic, whacked with the side of a knife and peeled
1 pound dried black beans
1 smoked ham hock or smoked turkey wing
1 bunch cilantro, washed
2 bay leaves
Salt and freshly ground black pepper
Good quality tortilla chips, for serving
Thinly sliced red radishes, for serving, optional

Steps:

  • Heat the olive oil over medium-high heat in a medium saucepan. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 4 minutes. Add the beans, ham hock, and cilantro. Pour in enough water to cover the ingredients by 2 inches. Toss in the bay leaves and bring the water to a boil, then adjust the heat so it is boiling gently. Cook the beans until tender, about 2 hours. Keep an eye on the beans; they should always be covered by liquid. When the liquid meets the level of the beans, top it off with cold water. Toward the end of cooking, ease up on the liquid you add; the goal is to have the beans barely covered with liquid by the time they're tender.
  • Drain the beans, reserving the liquid. Discard the turkey wing or ham hock and the bay leaves. (Leave the cilantro in with the beans.) Put the bean mixture in a food processor and process, gradually adding enough of the reserved liquid, until the beans are the consistency of mashed potatoes. Season, to taste, with salt and pepper. Mound the beans on a platter and garnish with tortilla chips and radish slices, if using. (The beans can be prepared up to 30 minutes in advance. Return the beans to the saucepan and keep warm over very low heat.)

MEXICAN TAKE-OUT FRIJOLES REFRITOS (REFRIED BEANS)



Mexican Take-Out Frijoles Refritos (Refried Beans) image

Refried beans are a matter of taste, and for those who grew up eating good Mexican food, they can also be a point of contention. Some think they should be spiced with cumin and chili powder, while others think the flavor of the beans should shine. Some think they should be mashed and refried to a thick, mortar-like paste, while others feel they should be kept loose, perhaps even adding extra water to thin them. We like ours simple, with just the flavor of caramelized onions in the background to give them depth.

Provided by TxGriffLover

Categories     Mexican

Time P1DT30m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups dried pinto beans or 2 cups black beans
1 teaspoon salt
2 tablespoons vegetable oil
1 medium white onion, finely chopped
4 garlic cloves, finely chopped
salt
1/2 cup dry feta or 1/2 cup parmigiano-reggiano cheese, for garnish

Steps:

  • Let the beans soak overnight in a large bowl, in enough water to cover them by 2 inches or quick-soak them by rinsing the beans in a colander under cold water and discard any discolored ones. Combine the beans in a soup pot with enough cold water to cover them by 2 inches, bring the water to a boil. Let the beans boil for 2 minutes. Remove the pot from the heat and let the beans soak, covered, for 1 hour.
  • Drain the beans, pour them back into a pan, and add enough water to cover them by 2 inches. Cook the beans over low heat, uncovered, for 30-45 minutes or until almost cooked through. Add the salt and cook for 15-20 minutes, or until the beans are cooked and creamy inside. Add more hot water if necessary to keep the beans just covered.
  • Drain the beans and reserve the liquid. Put the beans back in the pot with about 1 cup of their cooking liquid. Mash them with a potato masher or the back of a wooden spoon until they are creamy. Add more liquid if necessary.
  • In a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring frequently, until deep golden brown, about 10 minutes. Add the garlic and cook a minute or so, then add the mashed beans. Continue to cook, stirring about 10 minutes, or until the beans are the desired thickness. Add more bean liquid if you like your beans thinner. Taste and season with more salt if needed. Serve with the crumbled cheese.

Nutrition Facts : Calories 274, Fat 5.3, SaturatedFat 0.7, Sodium 396.2, Carbohydrate 42.8, Fiber 10.3, Sugar 2.2, Protein 14.1

FRIJOLES REFRITOS II (REFRIED BEANS)



Frijoles Refritos II (Refried Beans) image

A great way to beat the heat of hot food. Edge dish with chopped tomatoes and serve sour cream on the side.

Provided by Aroostook

Categories     Cheese

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups canned pinto beans
1 teaspoon garlic powder
salt
pepper
1/2 teaspoon cumin (optional)
4 tablespoons olive oil
1/2 cup parmesan cheese or 1/2 cup romano cheese

Steps:

  • Wash and drain beans.
  • Place in a bowl and mash.
  • Add spices and work them in.
  • (I use my hands).
  • In a small fry pan, (medium heat) 3 tbls, of olive oil.
  • Add beans, stir and warm through.
  • Press bean down and lower heat.
  • Let beans brown on the bottom for 3-4 minutes.
  • Do not stir.
  • Loosen edges with spatula and turn upsidedown on a heated platter.
  • Don't worry if it doesn't come out in one piece, just glop it back together.
  • Drizzle with remaining olive oil and cover with Parmesan cheese.
  • Serve hot or cold.

MEXICAN REFRIED PINTO BEANS, FRIJOLES REFRITOS



Mexican Refried Pinto Beans, Frijoles Refritos image

My grandmother would cook a pot of pinto beans every other day. It was a staple like our tortilla. It had to be part of our meal on a daily basis. She would prepare cooked from the pot or in different dishes or my favorite mashed and fried in lard or bacon grease and mashed. They are to die for. There is nothing like a side dish...

Provided by Juliann Esquivel

Categories     Other Appetizers

Time 35m

Number Of Ingredients 6

2 or 3 c cooked pinto beans,
1 c pinto bean broth
1/4 c bacon greese or lard, or canola oil
1 tsp salt
1 tsp garlic powder
1/2 tsp ground black pepper

Steps:

  • 1. After making your pot of pinto beans see my post for Frijoles Charros or cook a pot of pinto beans, cleaned, sorted, rinsed. Put into a large pot cover with cold water add a piece of salt pork or ham bone, half an onion and three cloves garlic. Add a teaspoon of salt and cover. Cook over a low flame 3 to 4 hours until beans are tender. Stir every half hour making sure the water does not evaporate. If the water goes down add a little more. You can now proceed remove from the pot the amount of beans called for to make refried pinto beans.
  • 2. In a large skillet fry 6 slices bacon until crisp. Remove bacon and crumble set aside. In the hot bacon greese add 2 or 3 cups cooked tender beans ( no liquid just beans) if you do not have bacon greese you can use pork lard or if you do not want to use lard you can use canola oil. My preference is bacon greese or lard. The pinto beans have such a delicious flavor when done in bacon greese or lard. With a potato masher begin mashing the beans down to a paste. Keep your flame at a medium heat. Keep mashing until the beans start to move away from the sides of the skillet. you might have to add a little more greese or lard or oil. Beans should be soft and creamy and mashed down to a smooth consistency. Season with garlic powder, salt and pepper. Taste to see if seasonigs are right. Once beans start breaking away from the side of the skillet they are ready. Serve as a side dish or with cheese melted on them or as a dip. If making toastadas just slather on a crisp hard corn tortilla with a little salsa and cheese. Enjoy. Great as an appetizers on crisp bread or crispy mini tortillas.
  • 3. In my picture above I show them used on Molletes. As an example. Molletes is a Mexican crisp bread roll slathered with refried beans and melted cheese they are served cut up as appetizers or as a snack.

REFRIED BEANS - FRIJOLES REFRITOS



Refried Beans - Frijoles Refritos image

Super simple side dish. Or use it as a burrito filling.

Provided by Vicki Butts (lazyme)

Categories     Other Side Dishes

Time 20m

Number Of Ingredients 6

1 15-oz can(s) refried beans
1 tsp garlic, minced
2 Tbsp bacon drippings
2 oz chopped green chilies
salt and pepper
1/2 c mexican blend shredded cheese

Steps:

  • 1. Heat bacon drippings in frying pan or saucepan. Add beans and simmer for 5 minutes.
  • 2. Top with cheese and serve when melted.

Tips:

  • Use dried beans instead of canned beans for a more flavorful and authentic result.
  • Soak the beans overnight or for at least 8 hours before cooking them.
  • Rinse the beans thoroughly before cooking them.
  • Use a large pot to cook the beans so that they have plenty of room to expand.
  • Add a bay leaf, onion, and garlic to the pot while cooking the beans for extra flavor.
  • Season the beans with salt, pepper, and cumin to taste.
  • Mash the beans until they are smooth and creamy.
  • Serve the refried beans immediately or store them in the refrigerator for up to 5 days.

Conclusion:

Frijoles refritos are a delicious and versatile dish that can be enjoyed as a dip, a side dish, or a main course. They are also a great way to use up leftover beans. With a few simple tips, you can make refried beans that are sure to please everyone at the table.

Related Topics