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Frijoles Negros Refritos - Refried Black Beans

You can buy canned refried black beans (frijoles negros refritos) in a can, but making them yourself adds an enormous amount of flavor.
5 from 5 votes
Prep Time 1 hr 10 mins
Cook Time 3 hrs
Course Side Dish
Cuisine Mexican
Servings 6 servings


  • 1 lb. dried black beans
  • 1 tbsp. vegetable oil
  • 1 large white onion - chopped, about 1 1/2 cups
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 3 cloves garlic - minced
  • 2 tsp. kosher salt
  • 1/4 cup lard


The Night Before

  • Pick any small stones or dirt out of the beans, then place into a bowl with enough water to cover by at least two inches. Mix in 1 tablespoon of kosher salt and stir until dissolved.

The Next Day

  • Drain and rinse the beans.
  • Heat a 9-quart dutch oven over medium-high heat. Add 2 tablespoons of vegetable oil and saute the onion for 5 minutes. Add cumin, chili powder, and garlic and saute for an additional minute.
  • Add the drained beans, 1 tsp. salt, and two quarts of water. Bring to a boil, then reduce to a simmer. Cover and simmer for two hours.
  • Remove lid and simmer until the beans are soft and the liquid has reduced to a gravy-like texture. Drain, reserving liquid.
  • Preheat a large frying pan over medium-high heat. Add 1/4 cup of lard. Once completely melted, add drained beans. Mash with a potato masher or the back of a large spoon while cooking. Add enough of the cooking liquid to reach your desired consistency. Cook, stirring and mashing constantly for 4-5 minutes. (Note: Some chunks are good. You don't want a bean puree.)


This is a traditional frijoles negros refritos recipe.  If you want to turn it into a bean dip, we'd recommend adding more salt and potentially some roasted jalapeno and tomato salsa.
Tried this recipe?Let us know how it was!