Honduran Refried Beans (Frijoles)

Enjoy the authentic taste of Honduran refried beans with this simple recipe. Perfect for breakfast, nachos, burritos, and more!

Honduran refried beans or frijoles were a staple in my home growing up.  Although I was born and raised in Canada, frijoles have been in my life for as long as I can remember.

My mom made a batch most weekend mornings, along with fried eggs, corn tortillas, and fried plantain. What delicious mornings those were. 🤤

My parents had to find ways to make their food from ‘home’ …without being at home. 

Bless my mom for coming up with a way to make refried beans Honduran-style as delicious as it truly is. Plus, she found a way to make them more efficiently using a pressure cooker, rather than a pot over the stovetop, which can take hours to make.

When she taught me how to make them, the biggest piece of advice was to not let the seasonings overpower the bean taste. 

That stuck to me. All previous attempts to make refried beans on my own, no matter how many seasonings I used, would NOT taste nearly as good as my mom’s. There was always something missing. 

But it really wasn’t an ingredient that was missing. The beany goodness was simply being completely overpowered … the horror! 😱

Overall, making Honduran refried beans or frijoles takes a little bit of prep but it is absolutely worth it. Just like mom, I use a pressure cooker and a blender to speed up the process. I also make it in big batches and freeze portions to enjoy later.

What are frijoles?

Frijoles or beans are deeply rooted in Latin American culture. Their use in Latin American cuisine dates back to pre-Columbian times. 

It holds a significant place in Honduran identity. I’ve never been to a Honduran relative’s house with no beans in sight. And when I go to Honduras, nearly every meal is served with refried beans. 

I love it blended completely so that it becomes ultra smooth. Others like their beans a little more intact or dry. Whatever mood you’re in, you can make it!

Ingredients in Honduran Frijoles

• Water
• Red kidney beans (Controversial: see below for more details 🍵)
• Onion
• Salt
• Cumin
• Chicken bouillon
• Black pepper
• Neutral oil for frying (e.g. canola or vegetable oil)

What kind of beans are used in Honduran Refried Beans (Frijoles)?

In Honduras, what is typically used for refried beans are red silk beans or frijol rojo de seda. 

Where I live in Canada the most similar I can find locally are red kidney beans. 

While kidney beans are not traditionally used, they are close in taste and texture. It works splendidly in this recipe. 

How to make Honduran Refried Beans

Heat oil in a pan, add pinch of cumin. Add blended beans to hot oil, stir constantly.

Once desired consistency reached, remove from heat and enjoy immediately.

Tips for Delicious Frijoles

🫘 Use dried kidney beans instead of canned. Canned beans do not taste as good in refried bean recipes. When you cook them from scratch, you are keeping all the bean ‘essence’ together.

💧 Presoak the beans before use. Soak overnight or, if you’re strapped for time, at least for 4 hours (although you may need to cook them for a bit longer).

💨 Use a pressure cooker to keep all the flavors in and to cook fast. Exercise caution when handling hot equipment, especially when pressurized.

🛑 Do not mix beans from different bags. Some beans may be older than others. When mixed, there’s a chance they will cook at different rates (older beans take longer to cook) which may affect your consistency later.

🤔 Decide your texture. For a smoother, runny consistency (e.g. nacho dip), add more bean broth and blend longer until visibly smooth. For dry and chunky (e.g. taco/burrito topping), use less broth and pulse blend. Blend to desired consistency, adding more broth if needed. Note that the beans will lose some water during frying.

❄️ Freeze what you won’t eat now, for later!

What to eat Honduran Refried Beans with

Enjoy it for breakfast along with fried eggs, salsa, corn tortillas, sour cream, and cheese. 

Or top it over your nachos, tostadas, tortillas, and burritos. Or even as a dip along with corn chips. Oh man, I am drooling just thinking about it.