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Refried Beans / Frijoles Refritos - Vegetarian Mexican Recipes

This vegetarian / vegan version of Refried Beans made using Kashmiri Rajma (Kidney) Beans is the base recipe for many Mexican favourites- Loaded Nachos, Quesadillas, Tostadas etc.
Prep Time 8 hours
Cook Time 30 minutes
Total Time 8 hours 30 minutes
Course condiments
Cuisine Mexican
Servings 8 helping


  • 1 cup Rajma Kashmiri (small sized kidney beans)
  • 1 Onion large
  • 3 cloves Garlic
  • 1 tbsp Olive oil
  • 1 tbsp oregano Dried
  • 1/2 tbsp cumin Ground
  • 1.5 tsps Salt


  • Soak the beans in plenty of water, for 6-8 hours or overnight.
  • Drain this water, add the beans to a large pressure pan. Add 4 cups water, half an onion (no need to chop), 3 cloves garlic and pressure cook for 1 whistle and then 12-15 minutes on sim. Switch off the flame and allow to cool.
  • Heat oil in a pan. Finely chop the remaining half of the onion and add to the oil. Saute on medium flame for 4-6 minutes until soft.
  • Meanwhile, drain the beans and reserve the cooking liquid. Beans should be cooked to a mush. Either with a potato masher or the back of a round ladle or food processor, mash the cooked beans along with the cooked onion and garlic to a coarse puree.
  • Add this puree to the cooked onions along with salt, oregano and cumin. Thin it with 2-3 tbsp of cooking liquid if required. Stir well on low flame until the spices are well incorporated into the mashed beans.
  • Remove into an airtight container to use up in recipes later or in a large bowl, topped with chopped coriander/cilantro and few pieces of jalapexf1os as a garnish.


The pressure cooker or the pressure pan is the quickest way to cook beans of any kind. If you don't have one, simmer the beans in a pot of water for around 90 minutes or so until they are cooked to a much.