Nutritional Info

Nutrition Facts

Serving Size 1 (140g)

Calories 185
Calories from Fat 7 (4%)
Amount Per Serving %DIV
Total Fat 0.7g 1%
Saturated Fat 0.2g 1%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 0.2mg 0%
Sodium 5.7mg 0%
Potassium 524.3mg 11%
Total Carbohydrate 32.8g 11%
Dietary Fiber 13.3g 53%
Sugars 0g
Protein 12.7g 25%

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Recipe Description
Traditional Tex-Mex frijoles refritos are fried in lard. I don't really have anything against lard. Contrary to popular belief, it's actually lower in cholesterol than many other fats, including butter. But good lard is hard to come by, so I use vegetable oil. If you have nice, fresh lard, feel free to substitute it. Bacon drippings can be a very tasty addition, too.
Prep time
10 min
Cook time
10 min
Ready In
20 min


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  vegetable oil
1/2   onion, finely chopped
1 Clove(clv)  garlic, minced
3 Cup(c)  cooked black beans and broth
1 Pinch(pn)  salt, to taste


In a medium sized skillet, heat the oil over medium heat. Add the onion and saute for 4 minutes, or until translucent. Add the garlic and saute for 3 minutes longer. Add the beans and broth and mash with a potato masher. The beans should be partially crushed and thick. It isn't necessary to mash them completely smooth. If the beans are too pasty, add more broth. Season to taste with salt.

Additional notes

Bacon Bean Refrito: Use any kind of cooked beans. Chop 4 slices of bacon and fry in the skillet until crispy. Remove the bacon with a slotted spoon to paper towels to drain. Proceed as directed, using the bacon fat in place of the oil. Add the crumbled bacon to the beans just before serving, or use it in another dish.

White Bean Refrito: Use cooked white navy beans. Add 1/2 teaspoon ground cumin and 1/4 teaspoon paprika to the sauteed onion and garlic and proceed as directed. Add 1/2 cup chopped fresh cilantro after mashing the beans.

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Tex-Mex Refried Beans
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