Refried Beans (Frijoles Refritos)
Refried Beans (Frijoles Refritos)
Ingredients
- 2 pounds pinto beans
- as needed water, to cover beans by at least 2 inches
- as needed salt, for boiling beans
- 1/4 cup cooking oil, such as vegetable oil
- 1/4 cup bacon grease, optional, or use additional cooking oil
- 1/2 onion, chopped
- 1/2 jalapeño, chopped, with seeds and veins removed for less spice, or left in for more
- 2 tablespoons minced garlic
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 1 tablespoon chicken bouillon
- 1 tablespoon salt
- as needed bean water, reserved from cooking the beans
Instructions
- 1
Soak the 2 pounds of pinto beans in water overnight. Ensure the water covers the beans by at least 2 inches.
⏱️ 480 min
- 2
The next day, drain and rinse the soaked beans. Place them in a large pot and add enough fresh water to cover the beans by at least 2 inches. Add salt to the pot. Bring the beans to a boil over high heat, then reduce heat to medium-low and cook until they are very soft, about 60-90 minutes. Reserve the bean water.
⏱️ 90 min
- 3
While the beans are cooking, prepare the soffritto. In a separate large pot or Dutch oven, add 1/4 cup of cooking oil and 1/4 cup of bacon grease (or 1/2 cup of cooking oil if not using bacon grease) over medium heat.
⏱️ 2 min
- 4
Add the 1/2 chopped onion and 1/2 chopped jalapeño to the pot. Sauté until the onions are translucent and the jalapeño is soft, about 5-7 minutes.
⏱️ 7 min
- 5
Stir in 2 tablespoons of minced garlic and sauté until fragrant, being careful not to burn the garlic, about 1 minute.
⏱️ 1 min
- 6
Once the pinto beans are cooked and soft, add some of the cooked beans to the pot with the sautéed vegetables. Pour in a generous amount of the reserved bean water. Add 1 tablespoon of salt, 1 teaspoon of cumin, 1 teaspoon of black pepper, and 1 tablespoon of chicken bouillon.
⏱️ 3 min
- 7
Using a bean masher, begin mashing the beans directly in the pot. Gradually add more bean water as needed while mashing to achieve a creamy consistency. Continue mashing until all the beans are mashed to your desired texture.
⏱️ 10 min
- 8
Bring the mashed refried beans to a boil, then reduce the heat to a simmer. Let them simmer for at least 30 minutes, stirring occasionally, to allow the flavors to meld and the beans to thicken.
⏱️ 30 min
- 9
The refried beans are now ready to serve. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Refried Beans (Frijoles Refritos)
- 2 pounds pinto beans
- as needed water, to cover beans by at least 2 inches
- as needed salt, for boiling beans
- 1/4 cup cooking oil, such as vegetable oil
- 1/4 cup bacon grease, optional, or use additional cooking oil
- 1/2 onion, chopped
- 1/2 jalapeño, chopped, with seeds and veins removed for less spice, or left in for more
- 2 tablespoons minced garlic
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 1 tablespoon chicken bouillon
- 1 tablespoon salt
- as needed bean water, reserved from cooking the beans
Instructions
- 1
Soak the 2 pounds of pinto beans in water overnight. Ensure the water covers the beans by at least 2 inches.
⏱️ 480 min - 2
The next day, drain and rinse the soaked beans. Place them in a large pot and add enough fresh water to cover the beans by at least 2 inches. Add salt to the pot. Bring the beans to a boil over high heat, then reduce heat to medium-low and cook until they are very soft, about 60-90 minutes. Reserve the bean water.
⏱️ 90 min - 3
While the beans are cooking, prepare the soffritto. In a separate large pot or Dutch oven, add 1/4 cup of cooking oil and 1/4 cup of bacon grease (or 1/2 cup of cooking oil if not using bacon grease) over medium heat.
⏱️ 2 min - 4
Add the 1/2 chopped onion and 1/2 chopped jalapeño to the pot. Sauté until the onions are translucent and the jalapeño is soft, about 5-7 minutes.
⏱️ 7 min - 5
Stir in 2 tablespoons of minced garlic and sauté until fragrant, being careful not to burn the garlic, about 1 minute.
⏱️ 1 min - 6
Once the pinto beans are cooked and soft, add some of the cooked beans to the pot with the sautéed vegetables. Pour in a generous amount of the reserved bean water. Add 1 tablespoon of salt, 1 teaspoon of cumin, 1 teaspoon of black pepper, and 1 tablespoon of chicken bouillon.
⏱️ 3 min - 7
Using a bean masher, begin mashing the beans directly in the pot. Gradually add more bean water as needed while mashing to achieve a creamy consistency. Continue mashing until all the beans are mashed to your desired texture.
⏱️ 10 min - 8
Bring the mashed refried beans to a boil, then reduce the heat to a simmer. Let them simmer for at least 30 minutes, stirring occasionally, to allow the flavors to meld and the beans to thicken.
⏱️ 30 min - 9
The refried beans are now ready to serve. Enjoy!