Tag Archives: frijoles refritos

Recipe for Refried Beans

Refried Beans – Frijoles Refritos

Easy Re-fried Bean Recipe + Video in Spanish
Refried beans  are normally cooked slowly for several hours.
This recipe takes a short cut and uses tinned beans which are still delicious.

Downloadable Recipe.

The Recipe

1-2 tbsp sunflower oil
2 onions – chopped
4 garlic cloves – crushed
2x 400g cans kidney beans
500g carton of tomato passata
2 tsp cumin
4 tsp paprika
1 red pepper
1 beef stock cube – crumble between fingers
juice of one lemon

Heat the oil in heavy casserole over direct heat.
Stir fry the onions and garlic until soft.
Stir in the kidney beans, chopped red pepper and tomato passata.
Add the cumin, paprika and crumbled stock cube
Stir in the lemon juice

Bring to the boil and then simmer gently on a low heat or place in a pre-heated oven at 170C for 1 hour.
Purée the cooked beans using a handheld blender or a potato masher.
Serve hot sprinkled with grated cheddar cheese, a few chopped coriander leaves, a spoonful of sour cream perhaps, and some tortilla chips.
It is also delicious to heat, chop and add a few pieces of chorizo to the dip just before serving.

Suitable for freezing:  Store in small freezer bags for use when required.

(For a more traditional version of this recipe, replace the passata, lemon juice and stock cube with water, salt and a few slices of bacon or chorizo)

An essential, protein-rich food in Mexico and Central America, the beans in this recipe can be kept whole and used in Bean quesadillas.

Purée or mash them up, and they become  frijoles refritos,  an excellent dip, filling for a tortilla, or accompaniment to add Latin American flavour to a meal.


Downloadable PDF of the Recipe

In Honduras frijoles refritos are served in a clay pot called an ANAFRE:

image for frijoles refritos

The ANAFRE contains hot coals.  The beans are served hot with melted cheese, cream and chopped coriander + tortillas or tortilla chips on the side.

Refried beans are often served with fried eggs, rolled up in a tortilla for a snack lunch, or served as part of a main course with meat, grated cabbage, fried banana, rice, and ‘chismol’ – a ‘salsa’ made of tomatoes, onions and peppers.

image for refried bean recipe

More Practice:
Spanish Food and Drink Resources