Frijoles I

Frijoles I

"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."
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Ingredients

4 h 30 m servings 223 cals
Serving size has been adjusted!
Original recipe yields 15 servings

Nutrition

  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 20.6g
  • 7%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 427 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Soak pinto beans overnight in 1 quart of water.
  2. 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.
  3. 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.
  4. 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.

Reviews

Read all reviews 55
  1. 67 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 ...

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Newest

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...

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 excelle...

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'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 trem...

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 g...

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 ...

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...

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. F...

MMMM. Very authentic taste, the kids liked them as well. I'll have to confess...I cheated, I used canned beans & then picked it up from step 2. None the less still delicious. I'll do it righ...

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