Authentic recipe for Frijoles refritos (refried beans). Learn to make this classic Mexican bean mash with black beans, onions, spices, and lard or butter. Perfect as a side dish or dip. Read the recipe here!
Recipe for frijoles refritos (mexican refried beans)
Frijoles refritos, also known as refried beans, is a classic Mexican dish that works perfectly as a side to a wide range of meals. This tasty bean mash is typically made with black beans, which are cooked with onions, spices, and lard or butter, until they become soft and creamy. Frijoles refritos are packed with flavor and can be used as a rich side dish, in burritos, tacos, or even as a dip. Follow this recipe to make an authentic version of this popular dish at home.
Servings: people
Frijoles refritos (Mexican refried beans)
Authentic recipe for Frijoles refritos (refried beans). Learn to make this classic Mexican bean mash with black beans, onions, spices, and lard or butter. Perfect as a side dish or dip. Read the recipe here!
Ingredients
- 450 gram Beans dried and black
- 15 ml Oil vegetable
- 1 pcs. Onion large white - chopped (approx. 300 g)
- 5 ml Cumin ground
- 5 ml Chili Powder
- 3 clove Garlic chopped
- 5 gram Sea Salt
- 50 gram Butter or lard
Instructions
The night before:
- Rinse and soak the beans overnight in water with 15 g of salt.
The next day:
- Drain and rinse the beans.
- Heat a pot with vegetable oil and sauté the onion for 5 minutes.
- Add cumin, chili powder, and garlic and sauté for another minute.
- Add the drained beans, 1 tsp. salt, and two liters of water.
- Bring to a boil, then reduce to a simmer. Cover and let it simmer for two hours.
- Uncover and simmer until the beans are soft and the liquid has reduced to a sauce-like consistency. Drain, but keep the liquid.
- Preheat a large skillet over medium heat.
- Add lard or butter, then the drained beans.
- Mash the beans with a potato masher or the back of a large spoon while cooking.
- Add cooking liquid to achieve the desired consistency over 4-5 minutes, creating a bean purée.
Notes
