Refried Beans
Frijoles refritos
Creamy pinto beans mashed in a skillet with onion and garlic. Quick to make from canned beans.
Serves 4
Prep 5 min
Cook 15 min
Ingredients
- 2 cans (15 oz each) pinto beans, drained, liquid reserved
- 2 tablespoons lard or vegetable oil
- 1/2 white onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 cup bean liquid or water, as needed
- 1/4 cup crumbled cotija or queso fresco, to serve, optional
Steps
Step 1. Heat the lard in a large skillet over medium heat. Cook the onion for 4 minutes, until soft. Add the garlic and cook for 30 seconds.
Step 2. Add the beans and mash them with a potato masher as they cook.
Step 3. Add the reserved bean liquid a little at a time and cook for 8 to 10 minutes, stirring, until creamy and thick.
Step 4. Season with the salt, top with the cheese, and serve warm.
Where this recipe comes from
Yoribang Mexican recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Mexican home cooking. Dried chiles such as guajillo and ancho give deep, mild-to-medium heat. Queso fresco is a soft fresh cheese, cotija is a salty crumbly one (feta is a rough substitute), and crema is a thin, tangy Mexican cream (sour cream thinned with a little milk works). Corn tortillas are best warmed just before eating.