CLASSIC FRIJOLES REFRITOS (REFRIED BEANS)
These gluten free refried beans are the perfect side for most Mexican dishes and a great way to use up leftover frijoles de la olla. Use canned beans for a quick and easy shortcut!
Equipment
- Large cast-iron skillet
- Machacadora (bean masher), potato masher also works
Ingredients
- 3 tablespoons cooking oil canola, coconut, or lard work well
- ⅓ onion diced
- 4 cups cooked beans I also use the cooked onion and garlic from my frijoles de la olla; canned beans will also work
- Salt to taste
- ½ cup crumbled queso cotija optional
Instructions
- Prepare cast-iron skillet with oil over medium-high heat. Once pan is very hot, add onion and cook until translucent, about 3 minutes. Add beans, bean broth, cooked onion, and garlic. Mash until smooth. Cook until beans reach desired consistency – not too runny, not too dry.
- Serve hot with topped with crumbled Cotija cheese if desired.
A Note from Lola
- Refried beans tend to dry as they cool. This is particularly true when using pinto beans. I always reserve additional broth just in case they get too dry.
- For an additional layer of flavor, I sometimes add diced tomato and cilantro when sautéing my onion.
- Canned beans can also be used in this recipe if you’re in a pinch.
Nutrition
Calories: 155kcalCarbohydrates: 20gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 2mgPotassium: 279mgFiber: 8gSugar: 2gVitamin A: 24IUVitamin C: 2mgCalcium: 29mgIron: 1mg
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