Santa Fe Frijoles Refritos


  • 4 tablespoons lard or vegetable oil
  • 3/4 cup finely chopped onion
  • 2 teaspoons minced garlic
  • 3 cups well-cooked pinto beans, drained (reserve cooking liquid)
  • 2 chipotle chiles in adobo sauce, chopped
  • Salt to taste


  1. Heat oil in large skillet and sauté onion until softened, about 4 minutes.
  2. Add garlic and sauté 2 minutes.
  3. Add beans and chipotles; mash mixture with bean masher or back of large spoon, adding reserved bean cooking liquid or water until a thick paste is formed.
  4. You also can use a food processor to "mash" beans. To do this, transfer about 3/4 of bean mixture to food processor and pulse until mixture is coarsely pureed.
  5. Return mashed beans to pot. Continue to cook, stirring, until heated through.
  6. If beans seem too dry, add a little more cooking liquid.
  7. Add salt to taste.

Yield: 6 servings

Per serving: 183 calories, 25g carbohydrates, 6g total fat (1.4g saturated), trace cholesterol, 8g fiber, 299mg sodium, 51mg calcium. Calories from fat: 30%

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