📝 About This Recipe
More than just a side dish, these Frijoles Refritos are a creamy, smoky labor of love that defines the heart of Mexican home cooking. By simmering dried pinto beans with aromatic epazote and then 're-frying' them in savory manteca with charred chilies, we achieve a complex depth of flavor and a silk-like texture. Whether spread on a crunchy tostada or served alongside eggs, these beans are the ultimate comfort food that bridges the gap between humble ingredients and gourmet execution.
🥗 Ingredients
The Simmering Pot
- 1 pound Dried Pinto or Mayocoba beans (rinsed and picked over for stones)
- 1/2 large White onion (kept in one piece for easy removal)
- 4 pieces Garlic cloves (smashed)
- 1 sprig Dried Epazote leaf (optional, for authentic herbal notes and digestion)
- 8 cups Water (filtered is best)
- 2 teaspoons Kosher salt (added only once beans are soft)
The 'Re-Frying' Base
- 1/3 cup Lard (Manteca) or Bacon drippings (high quality, or avocado oil for vegetarian)
- 1/2 cup White onion (finely diced)
- 1 piece Serrano pepper (slit down the middle but kept whole)
- 2 pieces Dried Chile de Árbol (for a hint of smoky heat)
- 1/4 teaspoon Ground Cumin (freshly toasted if possible)
For Garnish
- 1/4 cup Queso Fresco or Cotija (crumbled)
- 2 tablespoons Fresh Cilantro (chopped)
- 2 pieces Radishes (thinly sliced for crunch)
- 1 handful Tortilla chips (for dipping)
👨🍳 Instructions
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1
Place the dried beans in a large bowl and cover with 3 inches of water. Soak overnight (8-12 hours), then drain and rinse well.
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2
In a heavy-bottomed pot or Dutch oven, combine the soaked beans, 8 cups of fresh water, the half onion, smashed garlic, and the epazote sprig.
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3
Bring to a rolling boil over high heat, then immediately reduce to a very low simmer. Cover partially and cook for 1.5 to 2 hours until the beans are completely tender and can be easily smashed with a fork.
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4
Once the beans are soft, stir in the salt. Simmer for another 10 minutes to let the salt penetrate. Remove the onion, garlic, and epazote; do not drain the liquid!
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5
In a large, deep skillet (cast iron is ideal), melt the lard over medium-high heat until shimmering.
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6
Add the whole serrano pepper and dried chiles de árbol to the hot fat. Fry them until they are blistered and fragrant, then add the diced onion.
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7
Sauté the onion until it is golden brown and slightly caramelized, which provides the base sweetness for the beans.
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8
Using a slotted spoon, transfer the cooked beans into the skillet. Be careful, as the fat may splatter when the moisture hits it.
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9
Add about 1 cup of the bean cooking liquid to the skillet and sprinkle in the cumin.
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10
Using a potato masher or the back of a large wooden spoon, begin mashing the beans directly in the skillet. For a rustic texture, leave some whole; for a restaurant style, mash until smooth.
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11
Stir the beans constantly. As the liquid evaporates, the beans will thicken. Add more cooking liquid, 1/4 cup at a time, until you reach a consistency slightly looser than you desire (they thicken as they cool).
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12
Continue cooking for 5-8 minutes, stirring frequently to prevent scorching, until the beans 'peel away' from the bottom of the pan when stirred.
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13
Taste and adjust seasoning with more salt if necessary. Remove the whole chilies before serving if you prefer less heat.
💡 Chef's Tips
Never salt your beans at the beginning of the boiling process; this can toughen the skins and prevent them from softening properly. For the ultimate silky texture, use a blender or immersion blender instead of a potato masher, adding plenty of the bean broth. If you want a vegetarian version, use coconut oil or avocado oil, though you will lose the traditional smoky pork flavor. Always save any leftover bean cooking liquid (aquafaba) to reheat the beans the next day, as they will absorb moisture in the fridge. Don't be afraid of the fat; the lard is what creates the 'refried' crust and provides that authentic Mexican cantina flavor.
🍽️ Serving Suggestions
Serve as a base for 'Molletes'—open-faced toasted bolillo rolls topped with these beans and melted cheese. Pair with a cold glass of Horchata or a spicy Michelada to balance the richness. Accompany with 'Huevos Rancheros' for a traditional breakfast that will keep you full all day. Use as a dip alongside warm, fresh flour tortillas and a vibrant Salsa Verde. Top with a dollop of Mexican Crema and pickled red onions for a gourmet side dish to grilled Carne Asada.