Cooked beans mashed and fried in lard, an essential Mexican side dish.
About this recipe
Refried beans are one of the most versatile and beloved accompaniments in Mexican cuisine. They are made by mashing cooked beans in hot lard or oil until you get a creamy, smooth paste. Despite their name, they are not fried twice: the prefix 're' in this case means 'well' or 'thoroughly' fried. They are served as a side with virtually any dish, spread on tostadas, stuffed in burritos, used as a base for molletes, sopes, and huaraches, or simply eaten with tortillas and cheese. The secret to great refried beans lies in the patience of mashing and using good-quality lard, which gives them an incomparable flavor. They can be made with black, pinto, bayo, or any bean variety.
History & Origin
The term 'refritos' has caused confusion for centuries. Many believe it means fried twice, but linguists and historians agree that the prefix 're' comes from old Spanish, where it meant 'very' or 'well' - meaning 'well-fried.' This technique of mashing and frying cooked beans has pre-Hispanic roots, though the addition of lard came with the Conquest. The Aztecs already prepared a mashed bean paste that they spread on tortillas. During the colonial era, New Spanish cooks refined the technique by adding the lard brought by the Spaniards. In northern Mexico, pinto bean refritos are preferred, while black beans dominate in the south. In Oaxaca they are prepared with hierba santa, in Yucatán with habanero, and in Sonora topped with melted asadero cheese. Refried beans transcended borders: in Tex-Mex cuisine they are ubiquitous, though the authentic Mexican version is notably creamier and less dry.
Estimated cost
£4.50
Total cost
£0.75
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
210
Calories
10g
Protein
24g
Carbohydrates
9g
Fat
7g
Fibre
400mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
In a frying pan amplia and thick (ideally of iron fundido), heat the pork lard over medium heat until it is well hot and liquid.
💡 La pork lard da the flavour authentic, pero you can usar olive oil or vegetal for a versión more ligera.
- 2
Add the chopped onion and fry until translucent and slightly golden, some 3-4 minutes.
- 3
Add the cooked beans with a cucharón of its stock. With a machacador of beans or a fork thick, comienza a machacar the beans inside of the frying pan while fríen. Do it with movimientos firmes and constantes.
💡 If you don't have machacador, you can usar the fondo of a vaso of glass thick.
- 4
Continue machacando and mixing for 10-15 minutes over medium-low heat. Ve adding tablespoons of stock según sea necessary for lograr the consistency deseada: ni very dried ni very aguados. Los beans deben despegarse of the frying pan formando a dough soft.
💡 La texture perfecta es when you can voltear the dough of beans como a tortilla thick in the frying pan.
- 5
Adjust the salt and serve in a plate, formando a rollo or extendidos. Sprinkle crumbled fresh cheese and serve with totopos or warm tortillas.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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