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Refried Beans

6 servings
Frijoles Refritos


  • 3 cups recently cooked frijoles peruanos de la olla
  • 1 or 2 chiles serranos, depending on your heat tolerance
  • 1 or 2 tablespoons lard or vegetable oil -- preferably lard and definitely NOT olive oil
  • Bean cooking liquid
  • Sea salt to taste

To Prepare

  • Melt the lard in an 8-inch skillet. Split the chile(s) from the tip almost to the stem and add to the melted lard. Saute over a medium flame until the chile is dark brown, almost black. Allow the lard or oil and chile to cool a bit before the next step.
  • Now add the beans and a little of the bean liquid. When the beans begin to simmer, mash them and the chile with a potato or bean masher until they are smooth. Add more liquid if necessary to give the beans the consistency you prefer. Add sea salt to taste, stir well, and serve.