Classic Mexican Fried Beans with Onions & Garlic
Submitted by cwinters82569
Authentic Mexican refried beans cooked with caramelized onions and garlic, mashed to a creamy puree and topped with crumbled queso fresco. A 30-minute side dish that belongs next to every taco night.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minCanned refried beans? Orale, we can do so much better than that.
Real frijoles refritos start with deeply caramelized onions and garlic sizzled in lard, bacon drippings, or chorizo fat. Cooked beans go in a scoop at a time, getting mashed into a rough, creamy puree right in the skillet. A splash of bean liquid loosens everything up.
Top them with crumbled queso fresco and serve alongside tortilla chips, tacos, enchiladas, or straight off a warm tortilla.
Kitchen Tips
- Cook the onions until they’re deep golden, a full 10 minutes. That caramelization is where most of the flavor lives.
- Keep the mash a little soupier than you want. The beans thicken up as they cool and you’ll end up with a paste if you go too far.
- Lard or bacon drippings are traditional and give the richest flavor, but vegetable oil makes this vegetarian-friendly.
- Pinto beans are classic, but black beans work beautifully here too.
Ingredients
Directions
In a large well seasoned or nonstick skillet, heat the oil or pork fat over medium heat.
Add the onion and cook, stirring frequently, until deep golden, about 10 minutes.
Stir in the garlic, cook for a minute or so, then use a slotted spoon to scoop in about ¼ of the beans, leaving most of the liquid behind.
With a bean or potato masher, or the back of a large spoon, mash the beans into a coarse puree.
Add another portion of the beans, mash them in, and continue until all the beans have been added and coarsely mashed.
Add about a cup of bean liquid or water and stir frequently over the heat until the beans are still a little soupier than you’d like to serve them (they’ll thicken as they sit.)
Taste and season with salt if needed.
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