Frijoles Negros Refritos

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Servings: 6 servings

Country of Origin

Mexico (Southern Mexico & Yucatán)

Description

A southern Mexican specialty. Cooked black beans are mashed and refried in lard or oil infused with sautéed red onion, garlic, and a hint of dried avocado leaf or epazote until velvety smooth.

Presentation & How It's Eaten

Served warm in a bowl spread smooth, topped with crumbled cotija cheese and white onion ring garnishes, paired with plantains or tortilla chips.

Ingredients

• 4 cups cooked black beans (with 1/2 cup of their cooking liquid)

• 3 tbsp lard or olive oil

• 1/2 red onion, finely chopped

• 2 cloves garlic, minced

• 1 dried Mexican avocado leaf (or 1 sprig epazote; optional)

• 1/2 tsp ground cumin

• Salt, to taste

• 1/2 cup cotija cheese, crumbled (for garnish)

Step-by-Step Directions

1. Infuse Oil: Heat lard or oil in a wide skillet over medium heat. Add avocado leaf (if using) and toast for 30 seconds until aromatic, then remove leaf.

2. Sauté Aromatics: Add chopped red onion and minced garlic; cook for 4 minutes until onion turns soft and translucent.

3. Add Beans: Pour in black beans along with 1/2 cup cooking liquid and ground cumin.

4. Mash & Simmer: Mash beans thoroughly using a potato masher until smooth. Cook stirring constantly for 6–8 minutes on medium-low until mixture thickens to a creamy texture.

5. Season & Garnish: Season with salt, transfer to a bowl, and garnish with crumbled cotija cheese.

Optional

• Chipotle Swirl: Blend 1 canned chipotle pepper in adobo with beans before mashing for deep smokiness.

Cooking Tips

• Avocado Leaf Magic: Toasted Mexican avocado leaf provides an anise-like herbal aroma distinct to authentic Yucatecan black beans.

Nutrition Facts

(Estimated per serving, based on 6 servings)

Calories: ~170 kcal

Total Fat: 7g

Saturated Fat: 2.5g

Cholesterol: 8mg

Sodium: 350mg

Total Carbohydrates: 20g

Dietary Fiber: 6g

Sugars: 1g

Protein: 7g