📝 About This Recipe
More than just a side dish, these authentic Frijoles Refritos are a creamy, savory labor of love that forms the backbone of Mexican home cooking. By slowly frying simmered pinto beans in rich aromatics and traditional fats, we transform a humble legume into a luxurious spread with a deep, smoky complexity. This recipe honors the traditional 'well-fried' technique, resulting in a velvety texture that is perfect for dipping, spreading, or enjoying by the spoonful.
🥗 Ingredients
The Bean Base
- 1 pound Dried Pinto Beans (rinsed and picked over for stones)
- 1/2 large White Onion (kept in one piece)
- 4 cloves Garlic (smashed)
- 1 sprig Epazote leaf or Bay leaf (optional, for authentic herbal notes)
- 8 cups Water (filtered is best)
- 2 teaspoons Kosher Salt (added only after beans are soft)
The 'Refrito' Aromatics
- 1/3 cup Lard or Bacon Drippings (can substitute with avocado oil for vegetarian)
- 1/2 cup White Onion (finely minced)
- 2 cloves Garlic (minced)
- 1-2 pieces Dried Arbol Chili (left whole for subtle heat infusion)
- 1/2 teaspoon Ground Cumin (toasted)
Garnish & Finishing
- 1/4 cup Queso Fresco (crumbled)
- 2 tablespoons Fresh Cilantro (chopped)
- 1 tablespoon Pickled Jalapeños (sliced)
- 1 drizzle Mexican Crema (optional)
👨🍳 Instructions
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1
Place the rinsed dried beans in a large heavy-bottomed pot or Dutch oven and cover with 8 cups of water.
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2
Add the half onion, 4 smashed garlic cloves, and the epazote or bay leaf to the pot. Do not add salt yet, as it can toughen the skins.
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3
Bring the water to a rolling boil over high heat, then immediately reduce to a low simmer. Cover partially and cook for 1.5 to 2 hours until the beans are completely tender and can be easily mashed with a fork.
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4
Once the beans are soft, stir in the 2 teaspoons of kosher salt and simmer for another 10 minutes to let the seasoning penetrate the beans.
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5
Remove the onion piece, garlic cloves, and bay leaf from the pot and discard. Drain the beans, but reserve at least 2 cups of the dark, flavorful cooking liquid.
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6
In a large wide skillet (cast iron is preferred), melt the lard or bacon drippings over medium heat until shimmering.
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7
Add the minced onion and the whole arbol chilies. Sauté for 5-7 minutes until the onions are golden brown and starting to caramelize around the edges.
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8
Add the minced garlic and cumin, stirring constantly for 60 seconds until fragrant but not burnt.
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9
Carefully add the cooked beans to the skillet using a slotted spoon. They will sizzle—this is the 'refrying' process that develops the flavor.
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10
Using a potato masher or the back of a sturdy wooden spoon, begin mashing the beans directly in the skillet while they fry.
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11
Gradually add the reserved cooking liquid, 1/4 cup at a time, while continuing to mash and stir. The beans will absorb the liquid and thicken significantly.
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12
Continue this process for about 10-15 minutes until you reach your desired consistency. For a dip, aim for a looser texture; for a side dish, aim for a thicker, paste-like consistency.
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13
Taste and adjust seasoning with more salt if necessary. Remove the whole arbol chilies before serving if you prefer less heat.
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14
Transfer to a warm serving bowl and top with crumbled queso fresco, cilantro, and pickled jalapeños.
💡 Chef's Tips
Never salt your beans at the beginning of the soak or boil; wait until they are tender to ensure a creamy interior. For the ultimate silky texture, use a stick blender directly in the skillet instead of a potato masher. Traditional lard provides the most authentic flavor, but duck fat or high-quality bacon grease is a fantastic alternative. If the beans become too thick as they cool, stir in a splash of warm water or chicken stock to loosen them back up. Always save your bean broth! It is 'liquid gold' and holds all the concentrated flavor needed to hydrate the mash.
🍽️ Serving Suggestions
Serve warm as a dip with thick-cut, salted corn tortilla chips. Spread generously inside a toasted bolillo roll for an authentic Mollete or Torta. Pair with a cold Michelada or a crisp Mexican lager with lime. Serve as a base layer for Huevos Rancheros during a weekend brunch. Accompany with a side of Arroz Rojo (Mexican Red Rice) and grilled Carne Asada.