Refried Beans (Frijoles Refritos)
By Jerry • Feb 7th, 2008 • Category: Recipes
When I heard that my friend Susan, The Well Seasoned Cook was hosting a roundup of legume recipes because she’d seen that it was National Bean Day that morning on “Your Morning Cuppa“, I was not only honored and flattered, but I knew I just had to be a part of it. I thought about making several different things, from a 5 bean soup, to several varieties of bean-based salads and even a relish, but in the end, there are really two ways I think of beans most commonly. The first is my mother’s recipe for beans and bacon, the second is frijoles refritos, what americans have incorrectly dubbed Refried Beans. Since I’ve already made the first variety from my mother’s own recipe, I had no choice but to make the latter, and as a Texan, I was bound and determined to do it right!
This recipe is the culmination of several hours worth of searching the web. It seems there are as many ways to create frijoles refritos as there are to make pancakes, which shouldn’t surprise me, as this simple dish is a staple in Latin, Latin American and Southwestern homes, which leaves a lot of room for interpretation. In the end, I took what I liked from several recipes, and left out what I didn’t. The result was a pretty good batch of beans, if I do say so myself! So here you have it, my Entry for The Well Seasoned Cook’s Legume Love Affair Roundup, the humble refried bean.
(Note: Refried beans are not refried at all. They are boiled or stewed enough to soften the beans, and fried once. Technically, they should be called “well Fried Beans” as the term refrito is an emphasized version of the Mexican frito, or fried. Refrito simply means “Well Fried” or “Very Fried”. We just got it wrong in translation.)
Refried Beans (Frijoles Refritos)
Ingredients:
- 3-4 tbsp olive oil, lard or bacon grease
- 4 cups cooked pinto beans, rinsed (Make without bacon, hocks or any other meats. Just beans here.)
- 1 finely diced onion
- 4 cloves garlic, minced
- 2 tbsp chili powder
- tbsp adobo powder (I use Goya)
- 1 tsp cumin
- Salt and pepper to taste
- Chicken stock, for thinning beans as they cook, amounts vary.
- 1/2 cup shredded cheddar or Monterrey jack cheese (optional)
Method:
Cook onions in a large heavy skillet over medium heat until translucent. Add garlic and cook 1 minute, stirring frequently. Add beans, chili powder, cumin, adobo and a splash of chicken stock, stir to combine.
Continue cooking over medium high heat, stirring constantly, smashing beans with the back of a wooden spoon, fork or potato masher as you go. Add a splash of chicken stock when necessary as beans get too stiff. Continue this process for about 10 minutes, or until most of the beans have been pulverized and desired consistency is achieved. Taste for seasoning, add salt and black pepper as desired.
If you want, add 1/2 cup cheese at this point and stir until fully combined and melted through.
Serve hot.
What I would have done differently had I thought of it at the time:
Judging from my wife’s reaction, nothing at all! For my own taste however, I’m going to pick up a little lard for my next go at these. For me the flavor was just a little bit flat, and I think that addition might just get it where I want it.
Other recipes like this one:
- Refried Bean Recipe, From Simply Recipes
- Refried Beans, From Closet Cooking
- Wholly Vegetarian Refried Beans, From Tigers & Strawberries
Jerry is the epitome of cooking without a plan. As a matter of fact, he secretly wishes he could participate in an Iron Chef America episode, simply because it is one place where he wouldn't feel at all out of place. Not knowing the ingredients beforehand doesn't make him nervous at all. Of course, the reality is that he'd probably lose and look entirely foolish, but hey, it would still be fun!
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Nice to see a recipe for refried beans that doesn’t require bacon or ham. I tend to like a bit of heat in almost anything, so I’d go for my hot chili powder in this one.
Thanks for sharing this recipe Jerry. I’ve always wanted to know how they were done. Cheers
Looks great Jerry, nothing like a good batch of refried beans. Finely diced jalapeno’s and a squeeze of a lime would make it perfect.
you know, i’d never think to make my own… i can only imagine how much better they are than the canned stuff!
i just joined the DB this month too, just checking out everyone else’s blogs, wanted to say hello :)
A classic Latin American dish. I’ve been meaning to post a frijoles refritos recipe on my blog, but I must confess that sometimes I am too lazy and just buy them canned. I know that is like a sin for a Mexican cook, but sometimes time is really limited.
Your pics are amazing!
Lydia,
If you’re of the “No Pork” bent, you should try using suet as a replacement. It will still add a deeper flavor.
Peter,
They really couldn’t be much simpler. I’d been wondering about it myself.
Big Dawg,
I’ll pass on the peppers, but I think you’re right about the lime. It would have been a good addition.
MrsPresley,
The are infinitely better than canned, but the flavor is also quite a bit different.
Ben,
What’s sinful about it? I’m Irish and I sometimes buy frozen potatoes O’Brian. sure they’re better when made freah, but hey, at 0600 when I gotta eat, I’ll take “Just throw it it a pan!”
I just discovered your blog via Daring Bakers (I’m a newbie too:-) and I’m so glad I did! Your blog is terrific, and your writing wonderfully witty.
and I think you’re recipe for frijoles refritos is about to replace my current one, because it sounds sooo good…
Astra,
Wow, Thank You! It’s comments like yours that make writing this blog a pleasure!
I love your blog!! Your pics are amazing!!!
Terri
http://www.burningkitchen.blogspot.com
Jerry,
I have been eating refired beans since I was an infant. Seriously, when I and my siblings were just little kids we had Mexican nanny who took care of us while my Mom worked. Before I could walk she was feeding me refired beans tortillas and chorizo (mexican sausage). Your comment about using lard next time. Take it from me it has always been the lard that supper charges the favor of refried beans.
i’am bored with my daily food and this recipe sounds delicious, i will try, thanks for this recipe
Interesting food with interesting taste!