Refried Beans

Refried Beans a very basic dish here in South Texas. In fact, it never occurred to me to post a recipe because we make them almost every day here at the ranch! However, I finally got the memo that not everyone makes them (duh!) so here is my recipe!

Start with cooked beans

First, you need to start with cooked beans. Maybe that detail seems crazy obvious, but I have friends and relatives who have never made refried beans and that was their first mistake! But please understand I am here to help, not mock. There are loads of dishes that I am unfamiliar with making (Baba ganoush comes to mind…I haven’t mastered every dish in the world either!)

Frijoles Refritos

Once you have cooked beans (here is a recipe and video) it is time to make your Refried Beans. The term “refried” doesn’t actually mean that the beans are fried over and over again. In Spanish, “frijoles refritos” means “beans that have been very well fried” where “fried” can also mean “sautéed.” Technically, “frijoles refritos” are a “guiso” which is a standard way of sautéeing and then stewing. Carne guisada (also a guiso) is made almost identically to Refried Beans.

Frijoles refritos can be served as a side dish or as the filling for simple tacos or tostadas. Most often they are used as a binder in tacos, adding silky saucy texture to burritos and chalupas. I love warm refritos alongside a morning plate of eggs, which also makes a wonderful supper too. This is one of the first recipes I learned how to cook and is still one I enjoy almost every day.

Also, try the variation of extra special Refried Beans with onions and tomatoes as demonstrated in my video. They are extra satisfying and filling. Either way you prepare them, you can’t go wrong!