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Frijoles Refritos (Refried Beans)

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“When I have left over pinto beans, this is our favorite recipe. Once you taste it, you'll never settle for canned refried beans again. Queso Blanco is not a melting cheese but it becomes soft and creamy when heated. In this recipe you get yummy savory beans with creamy little bits of cheese. Delicious!”
4 cups

Ingredients Nutrition

  • 4 cups cooked pinto beans, undrained (canned pinto beans can be used)
  • 14 cup chopped onion
  • 1 small finely chopped jalapeno, deseeded
  • 14 cup lard (cooking oil can be used also) or 14 cup butter (cooking oil can be used also)
  • salt, to taste
  • pepper, to taste
  • 8 ounces queso blanco, grated


  1. Place beans and juice in blender or food processor. Blend just enough to break into small pieces.
  2. Cook and stir onion and jalapeno in hot lard or butter until tender. Stir in beans 1 cup at a time until they are all incorporated.
  3. Continue cooking and stirring constantly until mixture thickens and you can see the bottom of the pan as you stir.
  4. Add cheese and stir until well-blended. Add salt and pepper to taste.
  5. Note: My home cooked pinto beans tend to be spicy. If you are using mild beans or canned beans, you might want to add a couple cloves of minced garlic and 1/2-1 teaspoon cumin.

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