Refried beans

One of the most used ingredients in Mexican cuisine are beans. Here’s the recipe for making refried beans, which you can use as a side dish (accompanying rice, for example) or as a base (huevos rancheros, molletes… there’s an infinite amount of possibilities).

Serves 6

Image by SimplyRecipes

Ingredients: 225g cooked beans (see recipe here), with 875 mL to 1L of its broth

4 tablespoons of vegetable or animal shortening (85mL)

2 tablespoons finely chopped white onion


1. In a big pan (approx 25cm diameter), pour a little oil. Fry the onion until it wilts, but not until golden.

2. Add around 250mL of the beans with some broth, mushing them very well whilst cooking them at high heat.

3. Add the rest of the beans gradually, mashing them until you have a textured purée. When the purée starts to dry, the beans are ready to eat or to add unto other recipes.

Tip: Cool Chile Co sells a refried bean bundle. Click on the picture above for the link.

Using canned beans? Make sure you buy pinto beans, and not sweet beans. You can buy canned beans here.

Alternatively, you can buy ready made refried beans here. Simply skip steps 2 and 3, adding onion from step 1 to taste.

Provecho! Do you have an secret ingredients you like to add to refried beans? What’s your favourite way to eat them?

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