📝 About This Recipe
True Mexican frijoles refritos are not just 'fried,' but rather 'well-fried,' a process that transforms humble legumes into a luxurious, velvety masterpiece. This recipe honors the traditional slow-cook method, starting with dry beans simmered with aromatics until they reach a buttery consistency before being mashed into a rich lard base. The result is a deeply savory, earthy side dish that carries the smoky essence of the clay pot and the soul of a Mexican kitchen.
🥗 Ingredients
The Slow-Simmered Beans
- 1 pound Dry Pinto or Flor de Mayo beans (rinsed and picked over for stones)
- 1/2 large White Onion (kept intact for easy removal)
- 4 large Garlic cloves (peeled and smashed)
- 1 piece Epazote sprig (optional, for authentic flavor and digestion)
- 8-10 cups Water (filtered is best)
- 2 teaspoons Kosher salt (to be added only when beans are soft)
The Refrying Base
- 1/2 cup High-quality lard or bacon drippings (can substitute with avocado oil for vegetarian)
- 1/2 cup White Onion (finely diced)
- 2-3 pieces Dried Arbol Chilies (left whole for infused heat)
Finishing and Garnish
- 1/2 cup Queso Fresco or Cotija (crumbled)
- 2 tablespoons Fresh Cilantro (roughly chopped)
- 2 tablespoons Mexican Crema (for drizzling)
- 3 pieces Radishes (thinly sliced for crunch)
👨🍳 Instructions
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1
Place the rinsed beans in a large, heavy-bottomed pot or a traditional Mexican olla de barro (clay pot). Add 8 cups of water, the half onion, and the smashed garlic cloves.
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2
Bring the water to a rolling boil over medium-high heat. Once boiling, reduce the heat to a low simmer and partially cover the pot with a lid.
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3
Slow-cook the beans for 2 to 2.5 hours. Check occasionally to ensure the beans are always submerged; if the water level drops too low, add hot water (never cold, as it toughens the skins).
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4
Once the beans are tender and the skins are starting to burst, add the salt and the epazote sprig. Continue simmering for another 20-30 minutes to allow the flavors to penetrate the beans.
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5
Remove and discard the large piece of onion, the garlic cloves, and the epazote sprig. Drain the beans but reserve at least 2 cups of the dark, starchy cooking liquid (pot liquor).
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6
In a wide, heavy skillet (cast iron is ideal), melt the lard over medium heat until it is shimmering and hot.
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7
Add the whole dried Arbol chilies to the lard. Fry them for about 60 seconds until they darken and become fragrant, then remove and set aside (or leave them in for extra spice).
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8
Add the finely diced onion to the hot fat. Sauté for 5-7 minutes until the onions are golden brown and caramelized at the edges.
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9
Using a slotted spoon, add a few scoops of the cooked beans to the skillet. Use a potato masher to crush them into the fat until they form a thick paste.
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10
Continue adding the remaining beans in batches, mashing as you go. The mixture will look dry at first; this is where the magic happens.
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11
Gradually stir in the reserved bean cooking liquid, 1/2 cup at a time. Continue to cook and stir over medium heat for about 10-15 minutes.
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12
The beans are ready when they reach a thick, creamy consistency and begin to pull away slightly from the bottom and sides of the pan when stirred.
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13
Taste and adjust seasoning with more salt if necessary. The beans should be savory and rich with a hint of onion sweetness.
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14
Transfer to a warm serving bowl. Top with crumbled queso fresco, a drizzle of crema, fresh cilantro, and radish slices for a vibrant finish.
💡 Chef's Tips
Never salt your beans at the beginning of the cooking process; it can prevent the skins from softening properly. For the creamiest texture, use a wooden bean masher (machacador) rather than a food processor, as the manual method preserves some soul and texture. If you want a smokier flavor, use bacon fat or add a small amount of finely minced chipotle in adobo during the frying stage. Leftover beans will thicken significantly in the fridge; reheat them with a splash of water or chicken broth to restore the velvety texture. Always use hot water when topping off the bean pot to maintain a consistent cooking temperature.
🍽️ Serving Suggestions
Serve alongside warm, hand-pressed corn tortillas for the ultimate comfort snack. Pair with a cold Mexican Lager or a glass of tart Hibiscus (Jamaica) tea to cut through the richness. Use as a base for 'Molletes'—open-faced toasted bread topped with beans and melted Chihuahua cheese. Serve as a essential side dish to Carne Asada or Huevos Rancheros. Accompany with a side of spicy Salsa Verde to provide a bright, acidic contrast to the earthy beans.