Frijoles negros refritos

Refried black beans

Throughout Mexico, refried black beans are eaten all year round. Enjoyed with everything, meat, chicken, fish, seafood, eggs, quesadillas, tacos, vegetables and chilaquiles.





10 mins cooking - Frijoles require overnight soak in water


  • 250g dried black beans
  • ¼ brown onion
  • 1 garlic clove
  • 1 fresh green chilli (serrano or jalapeño), sliced
  • 8 tbsp cooking oil
  • Salt, to taste

Cooking Instructions

  1. Rinse the beans in cold water. Place them in a container and cover them in cold water, keeping them in the fridge overnight. The next day, drain the water and boil them in fresh water until cooked. The final texture should be ‘a little overcooked’. Add salt when the beans are still hot, and smash using a potato masher.
  2. Heat oil in a frying pan. Fry the green chilli and onion for approximately 3 minutes.  Add the beans paste. Over medium heat fry the paste for 3 to 5 minutes stirring consistently. Then add the beans and cook until heated through.


¡Buen Provecho!

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