Mexican Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Frijoles Refritos (Refried Beans)
Creamy mashed pinto beans fried with onion and garlic — the essential Mexican side.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Fry the Aromatics: Heat the lard or oil and cook the onion until soft, then add the garlic and cumin for 30 seconds.
- 2
Add Beans: Tip in the beans with a little of their liquid and bring to a simmer.
- 3
Mash: Using a potato masher or the back of a spoon, mash the beans to your preferred texture.
- 4
Fry Down: Continue cooking, stirring, until the beans thicken into a creamy paste, adding liquid if too dry.
- 5
Season: Taste and adjust the salt.
- 6
Serve: Top with crumbled queso fresco and serve alongside almost any Mexican main.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
83/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving100
Calories
0 g
Protein
2 g
Carbs
10 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Frijoles refritos, often mistranslated as refried, actually means well-fried beans, simmered then mashed and fried in fat until creamy and rich. The dish is a cornerstone of Mexican home cooking, appearing at nearly every meal as a side, a spread, or a base for antojitos. Each region has its own style, from the black beans of the south to the pinto beans of the north, but the technique of frying mashed beans into a velvety paste is universal.
Listahan note
This version starts from simmered or canned beans and fries them in a little lard or oil with onion, focusing on the texture that turns plain beans into a silky, scoopable side.
Technique cues
- Fry sliced onion in the fat first and let it flavor the oil, building a savory base before the beans go in.
- Mash the beans in the hot pan with a little of their cooking liquid so they turn creamy rather than dry and pasty.
- Cook them past the point of looking done, letting them tighten and pull from the pan so they develop deep flavor.
Kitchen flow
- Parallel prep
- If cooking dried beans, get them simmering first, then prep onion and fat so the frying is quick at the end.
- Make-ahead
- Refried beans keep and reheat well, so make a big batch ahead for the week's meals.
- Leftover move
- Spread leftovers on tostadas, fold into burritos, or thin into a quick bean dip with a splash of liquid.
- Cleanup rhythm
- Fry and mash in a single skillet, and reheat leftovers in the same pan with a splash of water.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
pinto or black beans
main ingredient
Purpose: The beans are the dish, and the variety sets the regional style and color.
Handling: Simmer dried beans until soft, or use drained canned beans, reserving some liquid.
Adaptation: Pinto for a northern style, black for southern; both fry up beautifully.
lard or oil
frying fat
Purpose: Fat is what turns simmered beans into rich, creamy refritos, and lard adds the most traditional flavor.
Handling: Heat in the pan before adding onion and beans.
Adaptation: Neutral oil or bacon fat for a vegetarian or smokier version respectively.
white onion
aromatic base
Purpose: Onion fried in the fat flavors the whole pan and adds savory depth.
Handling: Slice or dice and soften in the fat before mashing in the beans.
Adaptation: Yellow onion or a couple of garlic cloves for a different aromatic base.
bean cooking liquid
texture adjuster
Purpose: A splash of the starchy bean liquid keeps the mash creamy and prevents a dry, gluey paste.
Handling: Reserve from cooking and add gradually as you mash and fry.
Adaptation: Water or broth works if you used canned beans without much liquid.
salt
seasoning
Purpose: Beans need generous salt to taste like more than starch, and it is crucial here.
Handling: Season as you fry and taste at the end.
Adaptation: A pinch of bouillon adds salt plus savory depth if you like.
Technique notes
- Mash to your preferred texture, from rustic and chunky to perfectly smooth, depending on the use.
- Keep a little extra warm bean liquid on hand to loosen them, since they thicken fast off the heat.
- Finish with a sprinkle of crumbled queso fresco and a few tortilla chips for a simple, classic side.
Ingredient swaps
- Vegetarian direction
- Use oil instead of lard for fully plant-based refried beans with the same creamy result.
- Lower-fat direction
- Use just a small amount of oil and rely more on bean liquid for creaminess.
- Lower-sodium direction
- Cook dried beans yourself so you control the salt and skip canned sodium entirely.
Serve alongside
- warm corn tortillas
- Arroz Rojo (Mexican Rice)
- Huevos Rancheros
- crumbled queso fresco and tortilla chips
- agua fresca de horchata
- cafe de olla
- Mexican lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate refried beans for up to five days in an airtight container.
- Reheat on the stovetop with a splash of water or broth, since they thicken considerably when cold.
- Freeze for up to three months and thaw in the fridge, loosening with liquid when reheating.
Equipment
- heavy skillet or cast-iron pan
- potato masher or bean masher
- wooden spoon
- pot for simmering dried beans
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