Frijoles refritos from Asada: The Art of Mexican-Style Grilling (page 138) by Bricia Lopez and Javier Cabral

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Baxter850 on March 13, 2026

    Very good. Be careful—it splatters a lot when cooking. Used 4 cups of beens and help the rest of the recipe as written. Was a too spicy for me wife but I loved it.

  • bernalgirl on December 08, 2025

    My son prefers perfectly smooth refritos, and this recipe is perfect, not gluey at all. I make it with pinto beans, too.

  • metacritic on August 17, 2025

    Absolutely fantastic. I've never used avocado leaf but it resulted in a slightly herbacious maybe faintly liquorish flavor that I found nuanced and compelling. Terrific recipe.

  • Stephenn31 on August 04, 2024

    Turned out a bit thick at the end. It needed more salt

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