Frijoles refritos
Frijoles refritos, from above
VegMexico

Frijoles refritos

Beans cooked soft, then mashed and fried until thick and silky. Mexico's everyday side.

45 minTime
14 gProtein each
mildSpice
8hPlan ahead. Soak for 8 hours first; the 45 minutes come after.
Fried well, not twice1 chapter · 1 min read

Make it your way

Grandma's wayPinto beans, mashed and fried.
The original
267kcalsame
14 gproteinsame
13 gfibresame
45minutessame

Frijoles refritos.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Rajma, dry (dried red kidney beans)1 cup dry pinto beans or rajma, soaked
Onion1, chopped
Garlic3 cloves
Cooking oil (vegetable oil)2 tbsp, or lard
Cumin powder (ground cumin)¼ tsp
Waterfor cooking
Saltto taste
Queso frescoto garnish

Method

4 steps
  1. 1Pressure cook soaked beans with half the onion, garlic and salt for 5 whistles. Let pressure release naturally.
  2. 2Fry remaining onion in oil until golden, add cumin.
  3. 3Add beans with some cooking liquid and mash in the pan as they fry, adding liquid as needed.
  4. 4Top with crumbled cheese and serve hot.
Serve it like this

Serve in a small bowl or spooned beside eggs or tacos, crumbled cheese on top and tortilla chips stuck in for scooping.

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Make it a meal

What goes with Frijoles refritos: a bread or rice, a side, something to drink and something sweet.

Bread or rice Mexican rice35 min
Bread or rice Tortillas de maíz30 min
With a main Tacos al pastor75 min
With a main Camarones a la diabla30 min
To drink Horchata15 min
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