Mexican Take Out Frijoles Refritos Refried Beans
Savor the authentic flavors of Mexico with this homemade Mexican Take Out Frijoles Refritos Refried Beans recipe! Featuring tender, slow-cooked pinto beans infused with onion, garlic, and a hint of bay leaf, these refried beans are mashed to perfection with a touch of cumin for a rich, earthy flavor. Whether you use traditional lard or vegetable oil, the result is a creamy and delicious dish that pairs beautifully with tacos, enchiladas, or as a hearty dip with tortilla chips. Garnish with crumbly Cotija cheese and bright cilantro for a restaurant-quality finish that’s perfect for any meal or gathering. Easy to prepare and deeply satisfying, this classic recipe is sure to become a staple in your kitchen.
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Ingredients
- 2 cups dried pinto beans
- 8 cups water
- 1 medium onion
- 4 whole garlic cloves
- 1 bay leaf
- 3 tablespoons vegetable oil or lard
- 1 teaspoon ground cumin
- 1.5 teaspoons salt
- 0.5 teaspoons pepper
- 0.5 cup cheddar or cotija cheese (optional, for garnish)
- 2 tablespoons fresh cilantro (optional, for garnish)
Directions
Step 1
Rinse the dried pinto beans thoroughly and remove any small rocks or debris.
Step 2
In a large pot, add the beans, water, onion (cut in half), garlic cloves, and bay leaf. Bring to a boil over high heat.
Step 3
Once the water begins to boil, reduce the heat to low and simmer for about 1.5 to 2 hours, or until the beans are soft and tender. Stir occasionally and add more water if needed to keep the beans submerged.
Step 4
Once cooked, remove the onion, garlic, and bay leaf from the pot. Reserve 1 to 2 cups of the cooking liquid and drain the remaining liquid.
Step 5
In a large skillet, heat the vegetable oil or lard over medium heat.
Step 6
Add the cooked beans to the skillet and mash them with a potato masher or the back of a sturdy spoon until the desired consistency is reached (smooth or slightly chunky).
Step 7
Gradually stir in the reserved cooking liquid, a few spoonfuls at a time, to achieve a creamy texture. You may not need all the liquid.
Step 8
Season the beans with ground cumin, salt, and pepper, and continue to cook for 5–10 minutes, stirring frequently, until fully heated through.
Step 9
If desired, garnish with shredded cheese and fresh cilantro before serving.
Step 10
Serve warm as a side dish, taco filling, or with tortilla chips.
Nutrition Facts
| Serving size | (2615.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1449.8 |
| Total Fat 84.2g | 0% |
| Saturated Fat 31.9g | 0% |
| Polyunsaturated Fat 0.8g | |
| Cholesterol 128.2mg | 0% |
| Sodium 5187.2mg | 0% |
| Total Carbohydrate 116.4g | 0% |
| Dietary Fiber 35.0g | 0% |
| Total Sugars 8.8g | |
| Protein 65.5g | 0% |
| Vitamin D 25.6IU | 0% |
| Calcium 1213.5mg | 0% |
| Iron 10.2mg | 0% |
| Potassium 2028.9mg | 0% |
Source of Calories