Frijoles Refritos

Name: Frijoles Refritos
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Yield: 6 servings
Cuisine: Salvadoran
Ingredients: 500g red silk beans or red kidney beans; 1 onion, quartered; 4 cloves garlic; 2 tbsp vegetable oil; Salt to taste; Water for cooking

Frijoles Refritos (free-HO-les reh-FREE-tos)

Salvadoran Refried Beans

⏱ Prep Time 2 hours

📈 Difficulty Easy

👥 Servings

🔥 Calories 211 kcal

Silky smooth refried red silk beans cooked with onion and garlic, mashed and fried until creamy. The essential accompaniment to every Salvadoran meal.

Nutrition & Info

Protein 12.0g

Carbs 34.0g

Fat 3.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Equipment Needed

heavy pot bean masher or potato masher skillet

Presentation Guide

Vessel: shallow bowl

Garnishes: crumbled queso fresco, cream drizzle

Accompaniments: tortillas, rice, any main dish

Ingredients

500g red silk beans or red kidney beans
1 onion, quartered
4 cloves garlic
2 tbsp vegetable oil
Salt to taste
Water for cooking

Instructions

1
Soak beans overnight in plenty of water. Drain and rinse. Place in a pot with fresh water, onion, and garlic.
2
Bring to a boil then reduce to a simmer. Cook until beans are completely tender, about one and a half hours. Add salt near the end.
3
Heat oil in a large skillet. Add cooked beans with some of their cooking liquid and begin mashing with a potato masher.
4
Continue mashing and stirring over medium heat until the beans reach a smooth, creamy consistency. Add more cooking liquid as needed.
5
The beans are ready when they form a thick, spreadable paste that pulls away from the pan. Adjust salt to taste.

💡

Did You Know?

Salvadoran cooks judge each other by the quality of their refried beans, and being told your beans are good is one of the highest culinary compliments.

Chef's Notes

Equipment Tips

heavy pot
bean masher or potato masher
skillet

Garnishing

crumbled queso fresco, cream drizzle

Accompaniments

tortillas, rice, any main dish

The Story Behind Frijoles Refritos

Beans have been cultivated in El Salvador for thousands of years and remain the primary protein source for millions of Salvadorans. The red silk bean variety preferred in El Salvador produces a creamier, more flavorful result than other varieties. Refried beans appear at breakfast alongside eggs and tortillas, at lunch with rice, and at dinner stuffed into pupusas. The art of making perfectly smooth, flavorful refried beans is considered a fundamental life skill, and no Salvadoran kitchen is ever without a pot of beans on the stove.

🕐 Traditionally enjoyed every meal, especially breakfast and dinner 📜 Origins: Pre-Columbian Mesoamerican

Comments (0)

No comments yet. Be the first to share your thoughts!