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READY IN 4+ hrs

Frijoles I

Read Reviews (48)

"A friend passed this recipe to me. It is a little more work, but worth it for authentic refried bean taste. To make ahead of time, beans can be covered and refrigerated for 1-2 days." — Karen

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Original recipe makes 1 - 9x13 inch pan Change Servings

1 pound dry pinto beans
2 onions, diced
1 clove garlic, minced
2 teaspoons salt

1 1/2 teaspoons pepper
3/4 cup butter
1 cup shredded Cheddar cheese

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Directions

Soak pinto beans overnight in 1 quart of water.
Place beans into a large saucepan, and add water to cover. Add onions, garlic, salt and pepper. Bring to a boil, then simmer over medium-low heat until beans are tender, about 1 to 2 hours. Add additional water to the pan as needed to prevent burning.
Mash the beans with a potato masher, and mix in the butter. Continue cooking, stirring occasionally, until the mixture is thickened and the butter is absorbed. Adjust seasonings to taste.
Preheat oven to 350 degrees F (175 degrees C). Spread the bean mixture into a 9x13 inch baking dish, and sprinkle shredded cheese over the top. Bake for 15 minutes, or until cheese is melted.

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PREP 30 mins
COOK 4 hrs
READY IN 4 hrs 30 mins

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If made correctly this is a tasty dish. The only things that I would consider not authentic is well, the butter (normally a litte bacon grease), obviously, and the salt (which is ALWAYS added at 20/30 mins before the beans are fully done. You can always add not fat and a dash of cumin and garlic powder.

—BajaValle

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Most Helpful Critical Review

Jun 13, 2006

Tried this twice thinking maybe the mistake was mine. Just too buttery of a flavor. The second time, I only used 1/3 of the amount the recipe calls for. Still too buttery flavored. I was making them to put into burritos. Who wants a butter flavored burrito? Perhaps good for other uses, but not at all to my liking. Sorry.

—HISANDTHEIRS

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59 Ratings

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Sep 24, 2007

Awesome Recipe cooked as directed. A tip if you love spice- add some juice from a jar of pickled jalapenos while the beans are simmering down (approx 1/2 cup worth) It gives the beans excellent flavor

—Jennie

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Sep 06, 2003

Great Frijoles! Much better than any you'll get from a can! And as good as those from the best restaurants! As a variation I like to use 1/2 black beans, the black beans add a rich flavor. I doubled the recipe and put 1/2 in the freezer!! Great time saver!

—DNBROWN

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Jan 28, 2006

This isn't bad, but to make them really good try this! While the beans finish cooking, fry a pound (yes a pound) of lean bacon, add onion, garlic, jalepeno and the beans. Cook until everything is done and mash the beans. YES, leave ALL the grease in the pan. Not good for the arteries, but oh so good on the taste buds!

—skc102

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Sep 06, 2003

I'm a big bean person, so this recipe immediately appealed to me and seemed to go well with my "bff", Karen's Super Bowl party. I could eat refried beans right out of the can, so this was a tremendous treat! Ka and I didn't have enough time to do it the long way, so we subbed with canned beans. We also added canned green chiles and cut waaaaaay back on the butter. This was excellent and I wish there had been some leftovers! Good job Karen!

—LINDA MCLEAN

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Jul 24, 2003

I had an extra bag of beans so I made this. These are really good! Although I don't agree with the author, it didn't seem like much work to me. The only thing I did different was added more garlic and froze the ones we weren't eating that night. Last night we were having tacos so I added the beans to the taco meat and it was fantastic! Very budget minded, just what I need with 3 kids~~~~Thanks!

—kathysonisland

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Jan 10, 2005

I cook dried pinto beans fairly often but we're usually tired of eating leftovers before the pot of beans is gone. I had no idea how easy it would be to make delicious refried beans from them. From now on, I'll use this recipe on the leftovers and pop them in the freezer for our next Mexican meal. I'll never buy another can of refried beans. These are so good! Thanks Karen!

—HEYNOW1

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Nutrition

Calories
223 kcal
11%

Carbohydrates
20.6 g
7%

Cholesterol
32 mg
11%

Fat
12.1 g
19%

Fiber
5 g
20%

Protein
8.7 g
17%

Sodium
427 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Frijoles I

Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories: 223
Calories from Fat: 109

% Daily Value *
Total Fat 12.1g 19 %
Saturated Fat 7.5g 37 %
Cholesterol 32mg 11 %
Sodium 427mg 17 %
Potassium 457mg 13 %
Total Carbohydrates 20.6g 7 %
Dietary Fiber 5g 20 %
Protein 8.7g 17 %
Sugars 1.3g
Vitamin A 7 %
Vitamin C 5 %
Calcium 12 %
Iron 17 %
Thiamin 18 %
Niacin 15 %
Vitamin B6 11 %
Magnesium 21 %
Folate 91 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.