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Frijoles Refritos (Refried Beans)

Fred Guevara

"An authentic recipe for Mexican-style beans. Serve moist and hot with your meal, cover with grated Mexican cheese and accompanied by pickled jalapeno peppers."
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6 h 18 m servings 215 cals
Original recipe yields 12 servings

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  • Prep

  • Cook

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  1. Combine water, pinto beans, and garlic into a large pot and cover; Cook over low heat for 5 1/2 hours; stir salt into beans and continue cooking until beans are very soft, about 30 minutes more.
  2. Heat canola oil in a skillet over high heat. Spoon the beans into the skillet without draining excess water; mash beans using a potato masher until they begin to lose their shape, about 3 minutes.


  • Cook's Note:
  • Add water if needed during the cook time to ensure that the beans remain covered.

Nutrition Facts

Per Serving: 215 calories; 9.8 g fat; 23.8 g carbohydrates; 8.1 g protein; 0 mg cholesterol; 210 mg sodium. Full nutrition

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Read all reviews 3
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Simple and honestly just great beans. Nothing fancy, nothing fake, just great beans. I did use oil to re-fry the beans as instructed and that was great but lard would even be more authentic a...

Easy and tastes just like beans from a Mexican restaurant. Kids love it too!

This is the first time I've made refried beans and they came out great. I cooked it on high in a crock pot for 4 hours and then used a food processor instead of mashing the beans. It needed a li...