Refried Beans: Frijoles Refritos

  • Yield : 8 servings
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 45m
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Nutritional Info

This information is per serving.

  • Calories

    229 calorie
  • Fat

    5 grams
  • Saturated Fat

    0 grams
  • Cholesterol

    0 milligrams
  • Sodium

    150 milligrams
  • Carbohydrate

    37 grams
  • Fiber

    11 grams
  • Protein

    12 grams
  • Sugar

    7 grams


  • 1 pound dried pinto beans, picked over for stones and impurities
  • 2 tablespoons grapeseed oil
  • 1 large red onion, diced
  • 3 cloves garlic, lightly crushed with the side of a knife blade, and minced
  • 1 tablespoon Mexican chili powder
  • Salt and freshly ground black pepper
  • 1 tablespoon minced fresh cilantro leaves or minced fresh flat-leaf parsley


Step 1

In a large stockpot, bring the beans to a boil in 8 cups water. Let boil for 15 minutes and skim off any scum that rises to the surface. Drain beans in a colander and rinse. Wash out the pot and return the beans to the pot with 8 cups fresh water. Bring to a simmer, cover and let cook until tender, about 2 hours over low heat.

Step 2

In a large saute pan, heat oil over medium-high heat until it begins to shimmer. Add onion and garlic and saute until the onion turns translucent. Add chili powder, salt, and pepper, and cook for a few minutes to allow flavors to integrate. Drain beans and add to pan, mashing the ingredients together. Heat through and serve with minced cilantro or minced parsley sprinkled on top.

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