Refried Beans

Ingredients

• 3 cups (about 720 ml)recently cooked Peruvian beans from the pot
• 1 or 2serrano chillies
• 1 or 2 tablespoons (15–30 ml)lard or vegetable oil, preferably lard and definitely not olive oil
• as neededbean cooking liquid
• to tastesea salt

Instructions

1. 1

   Brown the chilli

   Melt the lard in an 20 cm (8-inch) frying pan. Slit each chilli lengthways from near the tip almost to the stem, then add it to the melted fat. Cook over medium heat until the chilli is dark brown, almost black. Let the fat and chilli cool a little before continuing.

2. 2

   Mash the beans

   Add the beans and a little of their cooking liquid. Once they begin to simmer, mash the beans and chilli with a potato masher or bean masher until smooth. Add more cooking liquid as needed to reach your preferred consistency. Season with sea salt to taste, stir well and serve.

What are refried beans?

Refried beans, or frijoles refritos, are a familiar Mexican dish of cooked beans mashed and heated with fat. Despite the name, they are not necessarily fried twice; the Spanish term refers to beans cooked again after boiling.

This version starts with frijoles de la olla, beans cooked in a pot, and adds a whole browned serrano for a savoury, gently smoky chilli note. Mashing the beans directly in the pan keeps the method straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 160 calories, 8g protein, 23g carbs, 5g fat.

Most of the carbohydrate and protein comes from the beans, while lard or vegetable oil supplies most of the fat. Serve a modest scoop with vegetables and a protein-rich main, or pair it with rice or tortillas if you want a more substantial meal.

Choose the beans and fat

Peruvian beans: The recipe calls for recently cooked frijoles peruanos de la olla. Their cooking liquid is useful here, so keep it when draining or serving the beans.

Lard or oil: Lard gives the beans a traditional, rich flavour, while vegetable oil is an alternative. The recipe specifically advises against olive oil.

Brown the serrano carefully

Slit chilli: Cutting each chilli almost to the stem lets it open slightly as it cooks while keeping it in one piece. Use one chilli for a milder result or two for more heat.

Dark colour: Cook the chilli until deeply browned, almost black, as directed. Let the pan cool briefly afterwards; the fat is very hot and needs a moment before the beans go in.

Get the texture right

Mash in stages: Start with only a little bean liquid, then mash the beans and chilli together as they simmer. This gives you control over how thick the finished beans are.

Adjust gradually: Add small splashes of cooking liquid if the mixture feels too stiff. The beans should be smooth, but you can leave a little texture if you prefer.

Season and serve

Salt at the end: Bean cooking liquid can already contain salt, so taste the beans before adding more. Stir thoroughly after seasoning so the salt is distributed.

Serving ideas: Serve the beans warm alongside tacos, rice or eggs, or spoon them into tortillas. Their creamy texture also works well as a filling or spread.

Keep an eye on the heat

Medium heat: The chilli should brown in the melted fat without the fat smoking heavily. Once the beans are added, a gentle simmer makes them easier to mash without catching on the pan.

Stay nearby while mashing and stir as needed. If the mixture thickens quickly, loosen it with a little more bean liquid.

Recipe notes & tips

• Set aside the bean cooking liquid before you start so it is ready for adjusting the texture.
• Begin with one serrano if you are unsure how much heat you want.
• Slit the chilli carefully and leave it attached at the stem end.
• Allow the hot fat to cool briefly before adding the beans.
• Add cooking liquid a little at a time so the beans do not become too loose.
• Taste before salting, especially if the beans or their cooking liquid were seasoned.

Variations

• Milder beans: Use one serrano and remove it before serving if you want less chilli in the finished beans.
• More heat: Use two serranos for a stronger chilli flavour.
• Vegetable-oil version: Use vegetable oil instead of lard, as allowed in the recipe.
• Chunkier texture: Mash the beans less thoroughly and leave some whole.
• Thicker beans: Use less cooking liquid and add only enough to help the beans mash smoothly.

Common mistakes to avoid

• Skipping the slit: An uncut chilli may not cook as evenly; slit it lengthways almost to the stem.
• Adding too much liquid: The beans can turn loose; add cooking liquid in small amounts.
• Using high heat: The fat may smoke and the beans may catch; keep the pan around medium heat and lower it for simmering.
• Salting too early: The cooking liquid may already be seasoned; taste first, then add salt.
• Mashing before the beans simmer: They are easier to mash once heated through; wait until they begin to simmer.

How to store

Refrigerate leftover beans in a covered container for up to 3 days. Reheat gently in a pan, stirring in a splash of water or bean cooking liquid to loosen them if needed.

Frequently asked questions