Refried Beans (frijoles refritos)
Refried Beans or frijoles refritos are so easy to make at home. And super-quick when you start with tinned pinto, borlotti, kidney, or black beans. In this tasty version inspired by the traditional Mexican and Tex-Mex dish of mashed beans, there’s loads of spicy favour plus freshness from coriander leaf and lime juice. Great for filling burritos, enchiladas, and quesadillas, or simply topping with cheese, heat until bubbling then dip into with tortilla chips, bread, or veggie sticks.
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Weirdly, I know exactly when I first ate refried beans. Summer 1986. After finishing our ‘O’ levels, a friend and I went camping in Cornwall. My friend knew a local girl and we pitched on the farm where she worked. With zero facilities, we’d go up to her house to use the bathroom and shelter from the torrential rain that regularly invaded our tent. We must have eaten at her house at least once too. Because that’s where I ate the refried beans.
Unfortunately, I found the meal almost entirely horrible. The crispy tacos, soured cream and lettuce were fine. But the soapy black olives (I’d never eaten olives before) and brown sludge she informed me was ‘refried beans’ managed to be both bitter and bland. Hungry, as well as not wanting to appear ungrateful, I nibbled away politely. But I’m sure it was that experience which caused me to avoid refried beans for so long!
In the intervening decades though, I’ve not only made my peace with frijoles refritos, I’ve actually come to love them. Happily, my flavour-packed spicy version is also incredibly easy to make.
WHAT ARE REFRIED BEANS?
Famously, the usual English translation of frijoles refritos as ‘refried beans’ is misleading. That’s because the boiled and mashed beans are fried once only. It’s therefore been argued that a better English description is ‘well-fried’ beans.
Most associated with Mexican and Tex-Mex food, the chunky paste or smooth puree (depending on your preference) can be eaten in loads of ways. Stuffed in a large tortilla with meat or veggies and rolled (burrito), the same thing covered in sauce, cheese and baked (enchilada), in crispy tacos or on tostadas or, my favourite, Refried Bean Quesadillas: cheesy fried tortilla triangles. And don’t forget simple but delicious baked or grilled refried beans. Top with cheese, heat until bubbling, then dip into with tortilla chips, bread, or vegetable crudités.
While tins of refried beans are widely available, they’re often very bland. For example, the UK’s best-known brand are just beans, water, salt, oil, and onion powder. There’s not even any chilli in there, despite (rather cheekily in my view) displaying a one chilli rating. A standard 435g tin currently costs £2.40 at my usual supermarket and contains less than 240g of beans. Compare that to most varieties of canned beans in the same supermarket (55p for 240 grams after draining) and ready-made refried beans seem rather expensive to me.
Of course, there are times when we all reach for convenience. But you can make a batch of refried beans in little more than half an hour. And they’ll taste so much better; especially my homemade spicy Refried Beans.
MY SPICY REFRIED BEANS
You’ll find a recipe card at the end with ingredient amounts and full instructions. But I recommend you read the whole of this post before starting for extra tips and step-by-step images to guide you.
I should first say that I make no claims of authenticity for my recipe. This is just how I like my refried beans. Quick and easy with much more complex spicy flavour than you’ll find in traditional recipes.
INGREDIENTS
The base of frijoles refritos is often pinto beans, although other varieties are also used. When I don’t have pinto, I use borlotti beans. Kidney beans are good too, or you can use black beans for a slightly different result. Traditionally, dried beans are used and some of their cooking liquor incorporated. For convenience though, I use tinned beans, replacing the cooking liquor with stock.
Exactly how much liquid to add is entirely up to personal taste and how you’re going to eat the Refried Beans. I generally prefer them drier, but if you want them looser then just add more liquid. In any case, you can always add or reheat with extra stock or water later.
The other ingredients you’ll need to make my spicy Refried Beans are:
- Oil/fat for frying. I prefer olive oil, although traditionally it would be lard.
- Onion. Chop it finely so it cooks quickly.
- Garlic. I like lots, finely chopped.
- Ground cumin. One of my favourite spices, I love its earthiness.
- Smoked paprika. Use regular paprika if you prefer.
- Dried oregano. This is a substitute for the herb epazote that’s traditionally in frijoles refritos.
- Chilli. I use fruity, mild chilli/red pepper flakes. But you can replace with hot flakes or powder. If you’d prefer fresh chillies, chop and cook them with the onion.
- Coriander leaf. Brings freshness.
- Lime juice. The acidity really lifts the flavours.
- Salt and pepper. I sometimes add a pinch of sugar to balance the spices, although this is completely non-traditional.
I add a generous amount of spices for robust flavour. But you could start with a smaller amount, perhaps half, and see how you like it.
HOW TO MAKE REFRIED BEANS
Start by putting the oil in a frying pan over medium heat. When it’s hot, put in the chopped onion with a pinch of salt and a generous grind of black pepper. Cook, stirring often, until the onion is softening and starting to brown. Add the garlic for the final few minutes, along with fresh chilli if using.
Now stir in the cumin, paprika, oregano, chilli flakes or powder, another grind of black pepper, and cook for a further minute. Stir constantly to avoid sticking. Add the drained beans and fry, stirring around, for another minute or so.
Next, stir in roughly 250 ml of stock or water, then turn up the heat and bring to a boil. Immediately turn down to medium-low and simmer gently until the onion is soft and the beans have a small amount of liquid cloaking them. As already mentioned, for a looser result you can add more water.
Take the pan off the heat and use a fork or potato masher to break the beans down into a chunky puree. If you want a smoother consistency then mash a little more. Back on the heat again, fry for another couple of minutes, stirring all the time. If it’s drier than you want, add a splash more stock or water.
When you’ve the consistency you like, taste the refried beans. Add more seasoning if you think it needs it, or even a pinch of sugar for balance. Off the heat, stir in chopped coriander and a good squeeze of lime juice. Taste and add a bit more lime if necessary.
Your spicy Refried Beans are now ready.
SERVING & STORING SPICY REFRIED BEANS
If you’re going to eat it straight away, then go right ahead and use the bean paste or puree to fill your burrito or enchilada alongside all your favourites meat, veggies, salsa etc. Because my spicy version of frijoles refritos is so flavourful, you may less additional sauces and condiments.
Try simply dipping homemade tortilla chips (shallow fried triangles of flour tortillas or wraps) into the bean mash and you’ll see what I mean. Even better, transfer the refried beans into a heatproof dish, sprinkle with cheese, then grill or bake until bubbling, then dip in. This makes a wonderful starter or delicious snack.
But my absolute favourite thing to make is Refried Bean Quesadillas: crispy, cheesy, melty and delicious delights. Simply spread refried beans over a tortilla wrap, add plenty of cheese plus vegetable salsa, then fold in half. Fry or griddle until browned and crunchy, the filling hot and melting. Irresistible for breakfast, lunch, or dinner.
Because my versatile spicy Refried Beans will be fine in a container in the fridge for at least 3 days, it’s definitely worth making the full batch with 2 tins of beans. Just reheat gently in a saucepan or microwave, adding a little extra stock or water if necessary. For longer storage, you can freeze, although to fresh thing up I recommend adding more coriander leaf and lime juice after reheating.
If you’ve made this recipe, I’d love to know what you thought. Please do leave a comment and rating.
Refried Beans (frijoles refritos)
So quick and easy to make at home when you start with tinned beans, in this tasty version inspired by the traditional Mexican and Tex-Mex dish of mashed beans, there's loads of spicy favour plus freshness from coriander leaf and lime juice. For a milder flavour, half the amounts of spices and herbs.
Great for filling burritos, enchiladas, and quesadillas, or simply topping with cheese, heat until bubbling and dip into with tortilla chips, bread, or veggie sticks.
It's recommended you read the accompanying blog post before starting the recipe.
Ingredients
- 2 tbsp olive oil (or other oil/fat: lard is traditional)
- 1 med - large onion (skinned and finely chopped)
- salt and black pepper
- 6 - 8 large - medium cloves garlic (skinned and finely chopped)
- 2 rounded tsp ground cumin
- 2 rounded tsp smoked paprika (can be replaced with regular paprika)
- 2 tsp dried oregano
- ½ - 2 tsp hot or mild chilli flakes or powder (can be replaced with chopped fresh chilli to taste: add at same time as the garlic)
- 440 - 500 g cooked beans e.g. pinto, borlotti, kidney, black (approx. 2 standard tins after draining)
- 250 - 350 ml stock, water, or bean cooking liquor
- 2 heaped tbsp coriander leaf (roughly chopped)
- ½ - 1 lime (juice only)
Instructions
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Put the oil in a frying pan over medium heat.
When hot, put in the chopped onion with a pinch of salt and a generous grind of black pepper.
Cook, stirring often, until the onion is starting to soften and colour (8 - 10 min): add the garlic for the final 2 - 3 min.
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Stir in the cumin, paprika, oregano, chilli, another grind of black pepper, and cook for a further minute, stirring constantly to prevent sticking.
Add the drained beans and fry, stirring around, for a minute or so.
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Stir in approximately 250 ml of your chosen liquid, turn up the heat and bring to a simmer.
Turn the heat down to medium-low and simmer gently until the onion is soft and the beans have a small amount of liquid cloaking them (8 - 10 min.).
Tip: these amounts of liquid make dryish refried beans. For a looser consistency, add more stock or water.
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Take the saucepan off the heat and use a fork or potato masher to break the beans down into a chunky puree (or mash further if you prefer a smoother consistency).
Put back on medium-low and fry for another couple of minutes, stirring all the time. If the mixture is dryer than you'd like, add more stock or water.
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Taste and add more seasoning or spice if liked. Tip: to round out the spices you can add a small pinch of sugar.
Take off the heat, stir in the chopped coriander and squeeze in lime juice to taste.
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Can be kept covered in the fridge for at least 3 days or frozen.
Reheat gently in a saucepan or microwave.
To improve the flavour of defrosted refried beans, add more coriander and lime juice after reheating.
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