How to make traditional Mexican refried beans at home.
I love refried beans!
We had refried pinto beans at least once a week my entire upbringing.
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They are such a staple in our family nary a week goes by without my mother making a batch.
Why Are They Called Refried Beans?
“Refried” doesn’t mean the beans have been fried twice.
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The word comes from the Spanish name for the dishfrijoles refritos.
In Spanish “refritos” means"well fried".
To make the beans you have to cook them in water first to soften them.
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Then you fry them in a pot or skillet with fat and seasonings.
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What Kind of Beans Are Best for Refried Beans?
Traditionally, for Mexican style refried beans, pinto beans are used.
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Butblack beansare also wonderful prepared this way too, as are cranberry beans.
In a pinch, I’ve even used white navy beans to make refried beans for tostadas.
I just add some chipotle powder to them for seasoning.
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But usually we use either pinto beans orblack beans.
By the time the beans are done, so is the rest of the meal.
If you don’t have a pressure cooker, no worries!
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We have included directions for both methods.
That can help soften the beans.
That’s the “fried” part of refried beans.
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you could also simply strain canned whole beans and mash them and fry them.
Two cups of dried beans cooks to the equivalent of three to four 15-ounce cans of pre-cooked beans.
To reheat them, just add more water and heat them up on the stovetop.
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If the beans smell at all bad or have developed mold, discard them.
you’re free to freeze the beans, either before or after you mash them.
They’ll last for several months frozen.
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If dry upon defrosting and reheating, just add more water and oil.
Ways To Use Refried Beans
Our favorite way to use refried beans?
Along side a juicy steak with somegreen chile tomato salsa.
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The combination of the steak, beans, and salsa is fantastic!
Refried beans are a standard accompaniment toMexican dishes.
Consider these benefits to soaking beans before cooking with them.
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NOTE:If you arepressure cooking your beans, you don’t need to pre-soak them.
Remove any beans that float in water.
Add half an onion, salt, and oregano.
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Bring to a boil and then lower heat to simmer, covered, for about 2 1/2 hours.
The cooking time will vary depending on the batch of beans you have.
The beans are done when they are soft and the skin is just beginning to break open.
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Add 8 cups (2 quarts) of water.
Add half an onion, the salt, and oregano.
The beans should be soft and the skins barely breaking open.
Either method:Strain the beans from the cooking water, reserving about a cup of the cooking water.
Remove the remnants of onion or oregano sprig if using.
Chop the remaining half an onion.
Add the chopped onion and cook until translucent.
(you’re able to do this while the beans are cooking.)
Add more salt to taste.
Stir in 1/2 teaspoon of chipotle chili powder, if using.
(you’re able to also stir in slices of cheddar to melt into the hot beans.)
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