Blog :: Ramblings of a health nut

Frijoles Refritos

Posted on 07 Dec 2010 by maisha (posted in: blogs)

Or refried beans, if you please!
I <3 me some beans. If they wouldn't cause flatulence when eaten in excess, I'd probably eat them every day! Sprouted beans, beans incorporated into both sweet and savory baked goods (brownies, burgers, etc.), bean tossed salads, beans stirred into soups... the variations are endless!

Black beans are by far my favorite kind of bean, especially made into vegetarian burgers or chili. Sadly, I'm out of black beans and before buying new, I'm finishing my bean stash first. I stumbled upon an almost empty bag of pinto beans and some forgotten adzuki beans, soaked them overnight (I actually remembered), and made refried beans.

Frijoles Refritos (sirve 4)

This recipe requires you to soak beans overnight.


  • 200 grams beans, soaked overnight, rinsed and drained (I used a mix of pinto and adzuki beans, but any kind will work)
  • 2 red onions, chopped
  • 2 cloves of garlic, minced
  • *optional* 1 large carrot, finely grated
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cumin
  • 1/4 tsp chili powder
  • 1/2 of a low sodium bouillon cube (any flavor will work); you can also add a whole cube if you want more flavor
  • 1 can of tomato paste

  • ground black pepper to taste


  1. Ponga los frijoles... naah just kiddin' You didn't really think I was going to post the recipe in Spanish, did you?!
  2. Place the beans in a pressure cooker and add water until beans are just covered.

  3. Cook on high pressure for anywhere between 10 and 20 minutes. The cooking time of dried beans depends on the kind of bean and their quality and freshness. Mine were a bit old, so it took 15 minutes whereas it usually takes 10 or less!
  4. Meanwhile, saute onion, garlic, and carrot in olive oil. Set aside.
  5. Remove the pressure cooker from the heat and let the pressure subside naturally.
  6. Open the pressure cooker and add the tomato paste, bouillon cube, spices, sauteed onion, garlic, and carrot to the cooked beans. Add more water until you reach the desired consistency (240-480 mL or 1-2 cups). Stir and let simmer uncovered on low heat for 5-10 minutes.
  7. Puree half of the beans using an immersion blender.

Make it a meal: add stir-fried veggies and a hard boiled egg or some scrambled egg whites.


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