Description
Refritos Frijoles is a traditional Mexican dish featuring slow-cooked pinto beans that are fried with aromatic onions, garlic, and spices, then mashed into a creamy, flavorful refried bean texture. Perfect as a side dish or a spread, this recipe delivers authentic taste with simple ingredients and method.
Ingredients
Beans
- 500g (1lb) dried pinto beans
- Salt and pepper, to taste
Seasonings and Aromatics
- 2 onions, finely chopped
- 4 garlic cloves, crushed
- 5ml (1 tsp) chilli powder
- 5ml (1 tsp) cumin
Cooking Oil
- 60ml (4 tbsp) vegetable oil
Instructions
- Soak the Beans: Place the dried pinto beans in a large bowl and cover them with plenty of cold water. Let them soak overnight or for at least 8 hours to soften and reduce cooking time.
- Cook the Beans: Drain the soaked beans and transfer them to a large pot. Cover with fresh water and bring to a boil. Reduce heat to a gentle simmer and cook until beans are soft but not falling apart, about 45-50 minutes. Drain the beans, reserving some cooking liquid if needed.
- Sauté Aromatics: Heat the vegetable oil in a large saucepan over medium heat. Add the finely chopped onions and crushed garlic cloves. Cook, stirring occasionally, until the onions become translucent and softened, around 5-7 minutes.
- Add Spices and Beans: Stir in the chilli powder and cumin into the onion and garlic mixture. Add the cooked beans to the pan. Using a potato masher, mash the mixture to your preferred consistency. If the beans seem too dry, add reserved cooking water a little at a time until the desired creamy texture is reached.
Notes
- Soaking beans overnight reduces cooking time and improves digestibility.
- Adjust salt and pepper to taste after mashing the beans for perfect seasoning.
- For a smoother texture, use an immersion blender instead of a potato masher.
- Vegetable oil can be substituted with lard or butter for richer flavor.
- Refritos Frijoles can be served as a side dish, taco filling, or spread for tostadas.
