Mashed Frijoles Pintos (Pinto Beans): A Hearty and Versatile Dish 🫘✨

Few foods are as essential to Mexican and Tex-Mex cuisine as frijoles pintos. Creamy, earthy, and full of flavor, these mashed pinto beans are the base for countless dishes—think tacos, burritos, tostadas, enchiladas, and even as a humble side dish with rice.

Making them at home from scratch is easier than you might think. With just a handful of ingredients and a little simmering time, you’ll have a pot of beans that puts canned refried beans to shame.

Why You’ll Love This Recipe ❤️

Authentic & homemade – Just like abuela used to make.
Nutritious & filling – Pinto beans are packed with protein, fiber, and minerals.
Budget-friendly – A large pot of beans for pennies per serving.
Versatile – Serve as a side, spread in tacos, or use as a base for dips.

Ingredients 🛒

2 cups pinto beans, rinsed
¼ white onion
1 jalapeño
4 garlic cloves, peeled
2 bay leaves
8 cups water
2 tablespoons chicken bouillon
Salt, to taste

Step-by-Step Instructions 👩‍🍳

Step 1: Cook the Pinto Beans

Place the rinsed beans, onion, jalapeño, garlic cloves, and bay leaves in a large pot.
Add 8 cups of water and bring to a boil over high heat.
Once boiling, reduce heat to low, cover, and simmer for 1 hour.

Step 2: Season and Soften

After an hour, stir in the chicken bouillon.
Cover again and simmer on low for another hour, or until beans are soft enough to mash.

Step 3: Prepare for Mashing

Remove the onion, garlic, jalapeño, and bay leaves. Discard them.

Step 4: Mash the Beans

Over medium heat, mash the beans directly in the pot with a potato masher.
For chunky beans, mash lightly. For smooth beans, mash thoroughly.
Stir and cook for about 10 minutes to thicken and reach your desired consistency.
Taste and adjust seasoning with salt or extra bouillon if needed.

Step 5: Serve and Enjoy

Serve the mashed frijoles pintos warm as a side dish, spooned into tacos, spread on tostadas, or as the perfect base for huevos rancheros.

Tips & Variations 🌟

For creamy beans: Blend part of the mixture with a hand blender and stir back in.
Vegetarian option: Replace chicken bouillon with vegetable bouillon.
Smoky flavor: Add a chipotle pepper in adobo during simmering.
Extra richness: Stir in a spoonful of lard, bacon fat, or olive oil before mashing.

Storage & Reheating 🥡

Refrigerator: Store in an airtight container up to 5 days.
Freezer: Cool completely, then freeze in portions for up to 3 months.
Reheat: Warm gently on the stove or microwave, adding a splash of water if too thick.

Frequently Asked Questions (FAQ) ❓

1. Can I make these with canned beans?
Yes! Drain and rinse canned beans, then simmer with the aromatics for about 15 minutes before mashing.

2. Do I need to soak the beans overnight?
Not for this recipe! But soaking shortens cooking time and makes beans easier to digest. If soaked, reduce cooking time by about 30 minutes.

3. Are frijoles pintos the same as refried beans?
Refried beans are simply mashed beans cooked again, often with added fat (like lard or oil). This recipe can be turned into refried beans with just that extra step.

✨ These Mashed Frijoles Pintos are hearty, authentic, and endlessly versatile. Whether you serve them as a humble side or the star of your tacos and burritos, they’ll bring warmth and comfort to your table every time.