Frijoles refritos

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Frijoles refritos

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Adjust Servings:
1 can Black beans
1/4 cup Vegetable butter
1 tablespoon Dried onion
1/2 teaspoon Garlic paste
1/2 teaspoon ground Coriander seeds
1/2 teaspoon ground Cumin
1 pinch Sea salt
1 pinch Black pepper
1 tablespoon fresh Parsley
1 teaspoon Olive oil Optional

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Frijoles refritos is one of the simplest (and yet most delicious) spreads that you can use as snack. Packed with good proteins, it's filling and satisfying. Try to scoop it up with tortillas or rustic crackers!

  • 15 minutes
  • Serves 4
  • Easy




Black beans are a staple in Tex-Mex, Central, and South American cuisine. Frijoles refits (refried beans) is a popular dish of cooked and mashed beans that can be enjoyed as a side dish or as a spread. Extremely quick and easy to prepare, you can enjoy it whenever you feel tired of chickpea-based dips and spreads.

To prepare it, cook the beans in melted butter with the herbs and spices (here, we have used canned black beans – if you want to start from scratch, soak the dry beans overnight and add abundant water; the beans will have to cook for at least one hour). Adjust the seasoning with salt and pepper, and finally mash 3/4 of them with an immersion mixer or a hand masher.

Sprinkle with fresh parsley and drizzle with a little olive oil, if desired, and serve. Match it with corn tortillas or with our mixed seed rustic crackers!

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12 minutes

Cook the beans

Heat the butter in a small sauce pot, add the onion and garlic paste. Mix well, cook for 1 minute, then add the black beans (without the water of the can). Add the ground cumin and coriander, then season with salt and black pepper. Mix well and cook for 5-7 minutes, until the beans are well hot.

3 minutes

Mash the beans

Take the beans off the heat. With an immersion mixer, process 2/3 of the beans (alternatively, you can use a hand masher).



Transfer your frijoles refritos to the serving bowls, top with fresh minced parsley and, if desired, top with a few drops of olive oil. Enjoy!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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