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A small green pot filled with refried beans
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Refried Beans (Frijoles Refritos)

These Two-Ingredients Refried Beans are all you need to complete your Mexican meals! Nothing fancy, nothing fake, just great beans from an easy recipe. 
Course Side Dishes
Cuisine Mexican
Prep Time 20 minutes
Cook Time 4 hours
Servings 6 cups
Calories 110kcal
Author Ana Frias

Ingredients

Instructions

  • Slow-cooker directions:
  • Rinse beans. 
  • Place beans in a 4-quart slow cooker with 6 cups of water. 
  • Cover and cook on high for 4 to 5 hours or low for 8 to 10.
  • Once the beans are soft and can break easily with a spoon, add the 1 tablespoon of salt.  
  • In a small skillet, heat the oil or lard until shimmering over medium-high heat.   
  • Add the hot oil to the beans and mix well until it's integrated into the beans. 
  • Using a bean/potato masher, smash the beans to form a chunky puree - alternative, use a stick blender to make a smoother puree. 
  • Cook for another 30 minutes on high. 
  • Stove top directions:
  • Rinse beans. 
  • Place beans in a 4-quart pot with 8 cups of water. 
  • Cover and bring to a boil over high heat.
  • Reduce heat to medium-low and cook for 2 hours or until soft and can break easily with a spoon
  • Add the 1 tablespoon of salt.  
  • In a small skillet, heat the oil or lard until shimmering over medium-high heat.   
  • Add the hot oil slowly to the beans (being careful not splash the oil outside of the pot) and mix well until it's integrated into the beans. 
  • Using a bean/potato masher, smash the beans to form a chunky puree - alternative, use a stick blender to make a smoother puree. 
  • Cook for another 10 minutes on low. 

Nutrition

Serving: 1cup | Calories: 110kcal | Carbohydrates: 12g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 235mg | Fiber: 4g