Chef John’s Refried Beans are one of the great mysteries of the culinary world. They are called “frijoles refritos” and are very popular in Mexico, Latin America, and Tex-Mex cooking.
You must be thinking about how there can be a recipe for Refried Beans when there is no recipe for fried beans. Well, let me break the ice here. Refried means ‘well fried’ and not double-fried!
Chef John believes that Refried Beans taste infinitely delicious when made with lard. These Refried Beans are so creamy and delicious that they have been one of my favorite dishes from Mexican cuisine. And the best part? I can make them creamy or chunky, just as I prefer.
I have it as a delicious side dish for tacos, tortillas, and sometimes even quesadillas. You can make it with kidney beans, Pinto beans, or black beans. Moreover, this dish is very easy to cook and can be adapted to your personal preference.
If you’re used to canned beans, get ready: this homemade version is so much better. They are super creamy and flavourful. So, get ready to level up your next taco night with these delicious Refried Beans.
Equipment Required
- Citrus Juicer: I keep a citrus juicer on hand to squeeze lemon juice.
- Cast-Iron Skillet: First, I reach for my cast-iron skillet because it distributes heat evenly, ensuring the beans cook properly.
- Potato Masher: I recommend using a potato masher to mash the beans. This also gives me control over their texture, letting me decide how chunky or creamy I want them to be.
- Wooden Spoon: A sturdy wooden spoon is essential for stirring the beans while they cook.
Chef John Refried Beans Ingredients & Substitutions
Note: The ingredients listed below will make 8 servings. Moreover, you can adjust the quantities of the ingredients according to the number of people you wish to serve.
- 1 Pound Dry Pinto Beans, Soaked Overnight: In the absence of pinto beans, I prefer using any variety of beans, such as navy beans or black beans.
- 4 Whole Garlic Cloves: When you run out of garlic cloves, you can use garlic powder, flakes, or salt.
- ½ Teaspoon Dried Epazote: Out of Epazote? Mexican oregano, fennel, flat-leaf parsley, or lemon verbena will do the trick.
- 9 Cups Cold Water
Refried Beans
- ½ Cup Lard: When lard is unavailable, I recommend using butter, coconut oil, olive oil, or avocado oil.
- 1½ Cups Diced Onions: Shallots, leeks, chives, or onion powder just work fine.
- 2 Teaspoons Kosher Salt: If you don’t have kosher salt, coarse sea salt, Himalayan pink salt, Fleur de Sel, or Hawaiian Red Salt can help.
- 2 Tablespoons Minced Serrano Chili Pepper: I advise choosing jalapeno peppers, Fresno chiles, or poblano peppers as the alternatives.
- 1 Teaspoon Ground Dried Chipotle Pepper: Whenever I don’t have chipotle pepper in my pantry, I simply use smoked paprika, cayenne pepper, or Aleppo pepper.
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 10 Minutes | 2 Hours | 2 Hours 10 Minutes |
How To Make Chef John Refried Beans At Home
Step 1
Drain the soaked beans and transfer them to a pot. Add garlic, epazote, and cold water. Bring the pot to a boil over a high flame. Then, reduce the heat to low.
Step 2
Simmer the beans uncovered for 1½ to 2 hours, until tender. Now drain the beans, reserving all the liquid.
Step 3
Take a skillet and add lard. When it melts, add the chopped onion and salt. Cook until the onions turn brown.
Step 4
Now add serrano pepper and chipotle pepper.
Step 5
Then, transfer the cooked beans to the skillet.
Step 6
Mash them with a potato masher until they reach your desired texture.
Step 7
Your delicious Chef John Refried Beans are ready. Serve them with tacos or burritos.
Chef John’s Refried Beans Recipe Video
Expert Tips That I Recommend
- I always reserve the soaked bean liquid and add it later to the beans while mashing them. It is packed with flavors and helps to achieve the perfect consistency of the mashed beans.
- I squeezed some fresh lime juice to brighten up the dish and cut through the richness of the flavours. It provides a balance of flavors in the dish.
- While the beans are simmering, I also like to add a bay leaf to the skillet to lend an earthy note and enhance the beans’ overall flavor.
- For a more creamy texture, I add a splash of milk or cream while mashing the beans. The cream’s sweet notes complement the beans’ smoky and savory flavors, making them super smooth.
- Once my beans are ready, I garnish them with fresh cilantro and green onions. They add freshness and a pop of color to the entire dish.
FAQs About Chef John Refried Beans
Nutritional Information Per Serving
Chef John’s Refried Beans are pretty healthy as they are packed with fiber, essential nutrients, and plant-based protein. However, sodium and fat content should be kept in mind, especially when using lard.
I have provided the full breakdown of the nutritional information for this recipe in the table below.
| Calories | 317 kcal |
| Total fat | 14 g |
| Saturated fat | 5 g |
| Cholesterol | 12 mg |
| Sodium | 491 mg |
| Total carbohydrates | 38 g |
| Dietary fibre | 12 g |
| Total sugar | 2 g |
| Protein | 12 g |
| Vitamin C | 5 mg |
| Calcium | 79 mg |
| Iron | 3 mg |
| Potassium | 628 mg |
Chef John’s Refried Beans are suitable for people following a gluten-free, high-fiber diet, as they are packed with fiber from the beans and contain no gluten.
Recipe Variations For Different Diets
- Keto-Friendly: As pinto beans are high in carbs, I use black soy beans as an alternative to make them keto-friendly. Moreover, I swap lard for coconut oil, onions for shallots, and chipotle pepper for smoked paprika or chili powder.
- Paleo: For a paleo version of these refried beans, I replace pinto beans with black or cannellini beans, epazote with cilantro, and lard with coconut oil. Hence, a paleo version of refried beans was ready.
- Vegan: I just had to swap lard with avocado or coconut oil to make this recipe suitable for my vegan friends.
- Low-Sodium: I had to make a few changes to turn this dish into a low-sodium version. Firstly, I cooked the beans from scratch without added salt and used coconut oil instead of lard to fry the onions. Then I used sea salt or Himalayan pink salt because they have low sodium content, and smoked paprika instead of chipotle peppers for a similar flavor without the sodium, and it turned out pretty well.
Storing And Reheating This Recipe
Storing
- Refrigerator: Before putting them in the refrigerator, I let my refried beans cool down to room temperature. Then, I transfer these cooled beans into an airtight container to prevent condensation and moisture loss.
- I then place the container in the refrigerator to keep them fresh for up to 4-5 days. You can also store the dish in plastic or glass containers with tight-fitting lids.
- Freezer: I prefer to freeze my refried beans for longer storage. I let the dish cool to room temperature, then transfer them to freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. I then place them inside the freezer to preserve them for up to 2-3 months.
Reheating
- Stovetop: First and foremost is the stovetop method. For this, I place my refried beans in a skillet, add a small amount of water or broth to loosen them slightly, and heat them over medium heat. I keep stirring them frequently to ensure proper heat distribution. If the beans are too thick, I splash in more liquid to make them reach my desired consistency. When they are thoroughly heated, I turn off the flame and enjoy them.
- Microwave: This is the quickest method to reheat the refried beans. For this, I only have to transfer portion-sized refried beans to a microwave-safe container or bowl, add a small amount of water, and cover it with a microwave-safe lid. Then, I microwave them on high in 1-minute intervals, stirring in between to ensure proper heating. I also stir in more liquid if necessary, and when it reaches the desired temperature, I serve it hot.
- Oven: Preheat the oven to 350 ° F. Transfer the beans to an oven-safe baking dish with a small amount of water to keep them moist, then reheat for 20-30 minutes until thoroughly heated and reach an internal temperature of at least 165 ° F. I make sure to stir halfway through to ensure even heat distribution. When they are thoroughly heated, I take them out of the oven and serve them with burritos.
- Slow Cooker: For this method, I place the beans in a slow cooker and add a small amount of water or broth to keep them moist. Then, I set the slow cooker to low and let the beans cook for 1-2 hours, stirring occasionally in between until they reach the desired consistency and temperature.
What To Serve With This Recipe
My classic choices for serving these refried beans are Tacos and Burritos. I serve them as a hearty filling layered with cheese and tangy tomatoes. I also spread these refried beans over Nachos with some melted cheese to make a flavourful nacho platter.
For a complete Mexican meal, I serve these refried beans with Quesadillas smothered in some melted parmesan and sauce. For a satisfying and complete meal, I pair them with Coconut Rice along with a side of Fresh Salad. This rounds out the entire meal, making these refried beans a game-changer.
Printable Version
Chef John’s Refried Beans Recipe
Ingredients
- 1 Pound Dry Pinto Beans Soaked Overnight
- 4 Whole Garlic Cloves
- ½ Teaspoon Dried Epazote
- 9 Cups Cold Water
Refried Beans
- ½ Cup Lard
- 1½ Cups Diced Onions
- 2 Teaspoons Kosher Salt
- 2 Tablespoons Minced Serrano Chili Pepper
- 1 Teaspoon Ground Dried Chipotle Pepper
Equipment
- Cast-Iron Skillet
- Potato Masher
- Wooden Spoon
- Citrus Juicer
Instructions
- Drain the soaked beans and transfer them to a pot. Add garlic, epazote, and cold water. Bring the pot to a boil over a high flame. Then, reduce the heat to low.
- Simmer the beans uncovered for 1½ to 2 hours, until tender. Now drain the beans, reserving all the liquid.
- Take a skillet and add lard. When it melts, add the chopped onion and salt. Cook until the onions turn brown.
- Now add serrano pepper and chipotle pepper.
- Then, transfer the cooked beans to the skillet.
- Mash them with a potato masher until they reach your desired texture.
- Your delicious Chef John Refried Beans are ready. Serve them with tacos or burritos.
Video
Notes
- I always reserve the soaked bean liquid and add it later to the beans while mashing them. It is packed with flavors and helps to achieve the perfect consistency of the mashed beans.
- I squeezed some fresh lime juice to brighten up the dish and cut through the richness of the flavours. It provides a balanced flavor in the dish.
- While the beans are simmering, I also like to add a bay leaf to the skillet to lend an earthy note and enhance the beans’ overall flavor.
- For a more creamy texture, I add a splash of milk or cream while mashing the beans. The cream’s sweet notes complement the beans’ smoky and savory flavors, making them super smooth.
- Once my beans are ready, I garnish them with fresh cilantro and green onions. They add freshness and a pop of color to the entire dish.
Nutrition
Did You Make This Recipe ?Tag @thefoodxp on Instagram and Hashtag it #thefoodxp!More Chef John’s Recipes That You Can Try
Conclusion
This Chef John’s Refried Beans recipe is so flavourful that it can be a versatile addition to any meal. You can use it as a dip or layer it in tacos. Their rich, creamy texture just elevates the dining experience. Once you try this Mexican delight, I’m sure you’ll be left wanting more.
So, don’t let this recipe be just a side dish. Explore more ways to serve it using the serving suggestions I mentioned above. I hope you enjoy making these savory refried beans. It’s me signing off. Keep cooking!
Let’s Connect
Follow Us On Our Social Media Platforms
You can subscribe to TheFoodXP to get weekly recipes in your inbox.
If you make this recipe, let us know! Leave a comment, rate it, and tag us in your photos on social media. We would love to share your pictures.
