Refritos/Refried Beans

(Frijoles Refritos/ Refried Beans

Frijoles Refritos, mis-translated as refried beans are actually only fried once. A translation blunder of sorts, the usage of “re”Mexican Spanish indicates that something is really good or well-done, as in “rebueno” meaning “that’s really good”. So “refrito” means “well-fried” but somehow the term “refried” stuck and is commonly used. You can use any kind of beans you like, although pinto beans are the most traditional.

(SERVES 6-8)

2 cups cooked beans (we recommend Rancho Gordo beans) drained, reserve stock

2 tsp. lard or oil of your choice

½ onion, finely chopped

1 small clove of garlic, minced

1 jalapeño, minced (optional)

½-1 cup bean stock

½ tsp. salt, or to your taste

½ cup Cotija cheese or Queso Fresco

 In a hot skillet warm lard or oil and add chopped onion; cook for 4 minutes or until lightly brown. Add jalapeño (if using) and continue sautéing for about 30 seconds, now add garlic. Add frijoles de olla (clay-pot beans), or canned beans and bean stock, Cook until beans start to simmer. Turn off heat. Using a potato masher or the side of a wooden mallet, start to smash your beans. Another option is to put the bean mixture in the food processor and pulse to desired texture. I prefer to leave some beans whole or partially whole. Others like to create a smooth purée, which is also fine. Served topped with Cotija cheese or Queso Fresco.

 Cooked beans spoil very easily. Refrigerate for up to 3-4 days, or freeze for up to 6 months. I like to separate my beans into one-quart containers before freezing.