Mexican · Free
Frijoles Refritos
Creamy refried pinto beans fried in a little fat until rich and smooth, seasoned simply with onion and garlic. The perfect silky side or taco filling that turns a can of beans into something crave-worthy.
****+
Prep 10 min · Cook 20 min
Method
Drain the beans in a colander but reserve the liquid from one can in case you need it to loosen the beans later.
Heat the oil or fat in a large 12-inch skillet over medium heat until it shimmers, about 2 minutes.
Add the chopped onion and cook, stirring occasionally, for 4 to 5 minutes until soft and translucent.
Stir in the minced garlic and cumin and cook for 30 seconds until fragrant, being careful not to let the garlic brown.
Add the drained beans and the water or broth to the skillet, then stir to combine and let them warm through for 3 minutes.
Using a potato masher or the back of a sturdy spoon, mash the beans right in the pan to your preferred texture, from chunky to smooth.
Continue cooking and stirring for 5 to 7 minutes, letting the beans thicken and fry; add a splash of the reserved bean liquid if they get too dry.
Season with the salt, then taste and add more until the beans are savory and well rounded.
The beans are ready when they are creamy and hold their shape but still spread easily like thick mashed potatoes.
Spoon into a serving dish and sprinkle with crumbled queso fresco while warm.
Chef's tips
- Using bacon fat or lard instead of oil gives the beans a deeper, more traditional flavor.
- Refried beans thicken as they cool, so stir in a little water when reheating to bring back their creamy texture.
- For extra-smooth beans, blend them briefly before returning to the pan to fry.
Cooking times vary by equipment -- cook to temperature and to taste.
