Refried beans
Refried beans, also known as ‘frijoles refritos’, are a staple of Mexican cuisine. It’s a great way to use leftover beans, and makes for a delicious filling in tacos, burritos, and wraps – or served as a side dish with fluffy white rice and a leafy salad.
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Ingredients
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2 cans (800g)beans (e.g. kidney, pinto, or black beans)
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1onion, diced
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2 clovesgarlic, finely diced
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2 tbspvegetable oil
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1small chilli, seeded and minced (optional, see notes)
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1 bunchfresh coriander leaves, with the stems removed (optional, see notes)
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salt and black pepper, for seasoning
Instructions
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Using a mesh strainer, drain the canned beans over a bowl, reserving the liquid.
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Peel and finely dice the onion and garlic, then set aside. If using chilli, slice in half, discard the seeds and the white ribs, and finely chop into small pieces.
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Bring a medium-sized skillet (see notes) to a medium heat and add 2 tablespoons of vegetable oil. When the oil starts to shimmer, add the onion, chilli, and garlic, stirring frequently until softened.
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Add the beans to the pan, stirring them into the mixture with a wooden spoon. Add some of the reserved canned bean liquid to the pan, making sure to scrape any browned bits from the bottom.
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Using a potato masher or a wooden mortar (see notes), mash the beans until they turn into a smooth, homogeneous paste. If the paste feels too dry, add more of the bean liquid to loosen the mixture and mix until you’ve reached a good consistency.
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When the beans are tender when poked with a fork, season with salt and freshly ground black pepper. Top with chopped fresh cilantro leaves and serve!
Notes
Tip #1 You can make this dish as spicy as you like. If you want it to be really hot, use a jalapeño or a Thai pepper. If you don’t want any heat but still want that earthy, mildly bitter kick, half of a green pepper will do the job.
Tip #2 We recommend not using a non-stick skillet for this dish, as the beans need to be mashed in the pan and the process might damage the non-stick coating. A stainless steel or cast-iron pan is ideal. (If you’re using an enameled cast-iron pan, it’s better to use a wooden implement rather than a metal one.)
Tip #3 If you have a wooden mortar and pestle, the reverse end of the pestle can be used to mash the beans in the pan. Otherwise, a potato masher will work just as well.
Tip #4 Fresh coriander leaves (also known as cilantro) are a common addition to Mexican dishes and provide grassy, flavourful notes to savoury dishes. However, if you’re not a fan of cilantro, or if you’re cooking for guests who might not like it, it’s okay to leave it out.
