Dutch Oven Pinto Beans (Refried Beans) Recipe

Refried beans with cotija cheese
Evan Sklar / Getty Images
Ratings (12)
  • Total: 2 hrs 25 mins
  • Prep: 10 mins
  • Cook: 2 hrs 15 mins
  • Yield: 6 cups (12 servings)
Nutritional Guidelines (per serving)
205 Calories
5g Fat
31g Carbs
10g Protein
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Nutrition Facts
Servings: 6 cups (12 servings)
Amount per serving
Calories 205
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 9%
Cholesterol 4mg 1%
Sodium 419mg 18%
Total Carbohydrate 31g 11%
Dietary Fiber 8g 30%
Protein 10g
Calcium 99mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for Refried Beans (frijoles refritos or simply frijoles in Spanishincludes instructions on cooking the pinto beans from scratch in a Dutch Oven. Refried beans are a protein-rich classic Mexican side dish made with pinto beans, lard, onions, and garlic.

Lard or bacon drippings are a traditional ingredient but, if you must, you can omit the grease, adding a bit more chicken broth to get them to the proper consistency. Strong vegetable broth also can be substituted for the chicken broth. Additionally, if you are short on time, you can use canned beans. The beans will not be authentic with these substitutions, but certainly palatable.

See more about frijoles, below, after the directions to this recipe.

Ingredients

  • For Pinto Beans:
  • 1 pound/2 1/2 cups pinto beans (dry)
  • 1 onion (chopped)
  • 2 cups chicken broth
  • 2 cups water
  • For Refried Beans:
  • 1/4 cup lard (or bacon drippings)
  • 2 cloves garlic (minced)
  • 1 1/2 teaspoons salt

Steps to Make It

  1. To cook the beans: Place 1 pound (2 1/2 cups) pinto beans in a Dutch oven or heavy stockpot in water to cover and bring to a boil. Reduce heat and simmer for 2 minutes. Remove from heat, cover, and let stand for 1 hour. (Beans also may  be soaked in cold tap water overnight in a covered pot.) Drain beans.

  2. Return beans to the Dutch oven. Add 1 chopped onion, 2 cups chicken broth and 2 cups water. Bring to a boil, cover, reduce heat, and simmer for about 2 hours, or until beans are tender.

  3. To make the refried beans: Melt 1/4 cup lard or bacon drippings in a large, heavy skilllet. Add cooked pinto beans with their liquid, 2 cloves minced garlic, and 1 1/2 teaspoons salt. Mash with a potato masher or fork as the beans heat. Stirring often, cook the refried beans, uncovered, for 10 to 15 minutes until thick. Do not let them scorch.

Frijoles vs. Frijoles Refritos

Frijoles is the generic Spanish word for "beans," any type of beans. According to Wisegeek, in the United States, the term has come to be associated with frijoles refritos (literally "well-fried beans") or refried beans, which is a common way of cooking pinto beans in Northern Mexican and American Tex-Mex cuisine, with hundreds of regional variations.

The variations come down to the type of bean used. In different regions of Mexico, both black and pinto beans are turned into frijoles refritos. Other recipes combine more than two types of beans for a more complex flavor.

Beans are a common meal in Mexican homes and can be the main meal, stuffed into a burrito, or served as a side dish. In the States at Mexican-style restaurants, refried beans and rice are often served with entrées, and are a popular dip for tortilla chips.