Frijoles refritos
Haricots pinto mijotés, écrasés et poêlés avec de l'oignon jusqu'à une purée onctueuse.
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Cook the beans
Drain the soaked beans and put them in a large pot with half the onion and the garlic. Cover with water by 5 cm. Simmer gently, partly covered, for 1½–2 hours, until very soft. Add the salt in the last 20 minutes. Keep the cooking liquid.
Fry the onion
Heat the oil in a large frying pan over medium heat. Fry the chopped onion for 5 minutes, until golden.
Add and mash the beans
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Fry until thick
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Serve
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Cook the beans
Drain the soaked beans and put them in a large pot with half the onion and the garlic. Cover with water by 5 cm. Simmer gently, partly covered, for 1½–2 hours, until very soft. Add the salt in the last 20 minutes. Keep the cooking liquid.
Fry the onion
Heat the oil in a large frying pan over medium heat. Fry the chopped onion for 5 minutes, until golden.
Add and mash the beans
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry until thick
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Beans have been eaten in Mexico for thousands of years, alongside corn and squash. 'Refritos' doesn't really mean fried twice: the Spanish prefix re- here means 'well', so they are 'well-fried' beans.
Every region has its favourite bean: pinto in the north, black beans in the south and in Veracruz, but the method is the same everywhere.
⭐ Why It's Famous
Creamy, cheap and full of protein, they are on the table at almost every Mexican breakfast, lunch and dinner.
💡 Fun Fact
Leftover refried beans are often fried again the next day, which many people say makes them even better.
Northern and central Mexico
25.69°N, -100.32°W
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