Honduran Frijoles Refritos (Refried Beans)

When I first moved into my neighborhood, my neighbor brought over something folded into a tortilla for both my husband and I. She said it was a typical breakfast and she wanted to share something from her culture. It turns out she handed us each a Baleadas, a tortilla with refried beans, a little sour cream, and a little queso fresco. We thought it was very good and we were quite touched. She said sometimes you could put eggs and other ingredients in there too.

Honduran Frijoles Refritos (Refried Beans)

  • Servings: 8
  • Difficulty: easy
  • Print


  • 2 cans red kidney beans, undrained
  • 1/2 teaspoon ground cumin, more if needed
  • 6 tablespoons oil or lard
  • 2 tablespoons chopped onion
  • 2 tablespoons chopped green bell pepper
  • 4 garlic cloves, minced
  • salt
  • grated cheese, optional


Place the beans, along with their liquid, into a blender and process until smooth.

Heat oil in a skillet and saute the onions, green peppers, and garlic on low heat until softened. Stir in the kidney beans and cumin.

Simmer until reduced to desired consistency, stirring occasionally, about 25 to 30 minutes.

Season with salt and stir in grated cheese if desired.

2 thoughts on “Honduran Frijoles Refritos (Refried Beans)

  1. 2 tablespoons of cumin is way too much! I put one tablespoon of cumin and now the whole things tastes like cumin! I basically ruined the beans. Please get your measurements correct thank you.


    • Thank you for your input Natasha. I changed it to 1/2 teaspoon. Some people like more, some less. I’m sorry your beans were ruined. I translated the recipe from Spanish and 2 spoons usually means tablespoons, but not this time!


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