Refried Beans

Refried beans are typical of Mexican cuisine and also very popular in the United States, since they are also part of Tex-Mex cuisine, although apparently they are also consumed in other Latin American countries.



  • 1 cucharada de aceite de oliva virgen extra (opcional)
  • 2 dientes de ajo, troceados
  • 1/4 cebolla, troceada
  • 1 y 1/2 tazas de alubias pintas de bote o cocinadas (250 g)
  • 1/2 cucharadita de comino molido
  • 1/4 cucharadita de sal
  • 1/8 cucharadita de cayena en polvo (opcional)
  • 1/4 taza de agua (60 ml)


  1. Pour the oil into a pan and when When hot, add the garlic and onion. Cook over medium-high heat for about 5 minutes or until golden brown, stirring occasionally. If you don’t use oil, you can replace it with a little water or vegetable broth.
  2. Add the beans and spices (cumin, salt, and cayenne), stir, and cook over medium heat for 2-3 minutes, stirring occasionally.
  3. Add the water and cook over medium heat for a further 5-10 minutes, stirring occasionally.
  4. Finally, mash the beans using a potato masher, fork or hand mixer.
  5. Serve immediately (I sprinkled some chopped coriander on top for garnish) or store leftovers in an airtight container in the fridge for about 4-5 days.


  • You can use any type of beans.
  • If you want to reduce the amount of sodium, wash the beans well and/or add less salt.
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