The only thing better than frijoles de la olla are are refried beans!
My family’s beans rotation went as follows: The first day after a pot of beans was cooked, we ate them in a bowl with few embellishments (almost like soup!). Day two, or sometimes a few hours after the first bowl, we ate them as a side dish with a guisado or enchiladas. Day three, my mom would refry the beans, usually in the morning, and we would pair them with huevo en salsa or huevos rancheros.
If you’ve never had authentic refried Mexican beans you should come to my house and I will right that wrong. Canned refried beans are not even close to the real deal and you should never eat them again. Especially since cooking beans is so easy! If you really don’t have time to cook beans, then use a can of cooked beans for a much better taste and texture than canned refried beans.
Refried beans are a delicious side dish an can even be eaten as a dip. Enjoy!
Cooking Time: 10-15 minutes
Prep Time: 5 minutes
- 2 cups of cooked beans
- 1 tablespoon of vegetable oil
- ½ small onion
- ½ clove of garlic
- ½ teaspoon salt
- Potato masher
Optional add in:
- Chile (pequin and chipotle are my favorites additions)
- Prep: Mince onion and garlic as small as possible.
- Cooking: Add oil, garlic, and onions to nonstick pan on medium heat. Cook onions and garlic until translucent.
- Beans: Add drained, cooked beans and salt to the pan and begin mashing with a potato masher (Be careful not to scratch your pan or slide it off the burner as you mash). Beans are ready when they stick to themselves and can be lifted from the pan easily as one big lump.