Guatemalan refried beans, often called frijoles volteados, are cooked black beans mashed and fried until thick, creamy, and easy to scoop. They are a familiar part of Guatemalan meals, served at breakfast or alongside tortillas, eggs, rice, and other dishes. The exact seasoning and texture vary by household; this version keeps the flavors simple, with onion, garlic, and a little cooking liquid.
Ingredients
- 4 cups cooked black beans (680 g), drained if canned. Use home-cooked beans or about three 15-ounce (425 g) cans; measure 4 cups after draining. Save some cooking liquid or can liquid.
- 1 cup bean cooking liquid or water (240 ml), divided. You may not need all of it; the amount depends on how moist the beans are and how thick you like the finished beans.
- 3 tablespoons neutral oil or lard (45 ml). Lard gives a richer, traditional-style flavor, while vegetable or avocado oil keeps the dish meat-free.
- ½ cup finely chopped yellow or white onion (75 g).
- 2 garlic cloves, finely chopped (about 6 g).
- ½ teaspoon fine salt (3 g), then more to taste. Canned beans can already contain plenty of salt, so season at the end if using them.
Instructions
- Prepare the beans and aromatics. If using canned beans, drain them over a bowl and reserve the liquid; rinse them if you want a less salty, cleaner-tasting result. Measure 4 cups of beans. Chop the onion and garlic, and set 1 cup of bean liquid or water within reach. These small preparations help the beans cook evenly and make it easier to adjust the consistency later.
- Soften the onion. Set a large, heavy skillet or medium saucepan over medium heat and add the oil or lard. When it is warm, stir in the onion. Cook for about 5 minutes, stirring now and then, until softened and translucent but not deeply browned. Lower the heat if the edges start to darken; browned onion can make the flavor sweeter and more pronounced than intended.
- Add the garlic and beans. Stir in the garlic and cook for about 30 seconds, just until fragrant. Add the drained beans, ½ cup (120 ml) of the liquid, and the salt if using unsalted home-cooked beans. Stir gently, bring the mixture to a steady simmer, and cook uncovered for 8 minutes. Stir several times, scraping the bottom of the pan so the beans do not catch. If the pan looks dry before the beans are hot throughout, add another splash of liquid.
- Mash the beans. Turn the heat to low. Use a potato masher to crush the beans directly in the pan, working until most are smooth and a few small pieces remain. For a particularly silky texture, use an immersion blender briefly, keeping the blade below the surface to limit splashes. If using a countertop blender, let the mixture cool slightly and blend in small batches; hot beans expand and can force a lid off. Add liquid a tablespoon or two at a time if the mash is too stiff to stir.
- Refry until thick and glossy. Keep the pan over low to medium-low heat and stir the mashed beans for about 11 minutes. Scrape the bottom and sides regularly as the mixture thickens. Add the remaining liquid gradually only if needed: the beans should be creamy and spreadable, not soupy. They are ready when a spoon drawn across the pan leaves a track that stays visible for a moment. Taste and add salt if needed.
- Serve warm. Remove the pan from the heat and let the beans stand for 2 minutes, then stir once more. They will firm up slightly as they rest. If they become thicker than you want before serving, loosen them with a tablespoon of warm water or bean liquid at a time.
Tips
- Choose beans with good flavor. Home-cooked black beans with their cooking broth give the deepest, most rounded taste. Canned beans are a convenient option; drain and taste before adding salt, since the canning liquid may be salty. If rinsing, use water as the starting liquid and season gradually.
- Control the texture with liquid, not extra fat. Start with half a cup and add more a little at a time. Bean varieties and cooking methods hold different amounts of moisture, so the full cup is a guide rather than a target. A thick, soft mash is easier to serve and reheat than beans made loose at the start.
- Keep the heat modest once the beans are mashed. Thick beans can pop and splatter, and they scorch quickly when left alone. Use a heavy pan, a low flame, and frequent stirring. If the bottom begins to stick, move the pan off the burner briefly and stir in a small splash of water rather than scraping burnt bits into the batch.
- Use a practical substitute when needed. Neutral oil works in place of lard, though it makes the flavor less rich. If you cannot find Guatemalan black beans, ordinary dried or canned black beans work well; the variety can change the bean’s earthiness and how much liquid it needs, but the method stays the same.
Serving Suggestions
Serve frijoles volteados hot as a substantial side or as one part of a Guatemalan-style breakfast. They pair naturally with warm corn tortillas, scrambled or fried eggs, sliced avocado, and a mild fresh cheese. For a fuller plate, add rice and a simple tomato salsa; keep the salsa on the side so its moisture does not thin the beans. A spoonful of crema or a sprinkle of crumbled cheese can add a cool, tangy contrast, but neither is necessary.
The beans are also useful as a filling. Spread a layer over a tortilla, add cheese if you like, fold it, and warm it in a skillet until the tortilla is toasted and the filling is hot. For a small snack, serve a bowl with tortilla chips or pieces of toasted tortilla for scooping. If the beans have cooled and tightened while the rest of the meal is prepared, stir in a little warm water before putting them on the table.
Variations
Make them extra smooth: Mash thoroughly with a potato masher or blend a portion of the beans and stir it back into the pan. A completely smooth puree is a matter of preference; a little texture is also common and holds up well beside tortillas and rice.
Add a little heat: Cook one finely chopped mild green chile with the onion, or serve a hot salsa alongside the beans. Chile varieties differ in heat, so start with a small amount. Adding salsa at the table lets each person choose how spicy their serving should be.
Use garlic sparingly or leave it out: Some cooks keep the seasoning to beans, fat, and salt, while others include onion and garlic. For a plainer batch, omit the garlic or onion without changing the basic cooking method. A pinch of ground cumin is another optional addition, although it brings a more pronounced warm, earthy note than the simple version here.
Make the dish dairy-free or vegetarian: The recipe is dairy-free as written when made with oil, and it is vegetarian when made with oil rather than lard. For extra richness without lard, finish with a small drizzle of oil. Avoid adding too much at once, since the beans should remain creamy rather than greasy.
Storage and Reheating
Cool the beans promptly and refrigerate them within 2 hours of cooking in a covered, shallow container. They keep for 3 to 4 days in the refrigerator. The mixture becomes firmer when cold, which is normal; stir in a little water or bean liquid as you reheat it. For longer storage, freeze portions in airtight, freezer-safe containers for up to 2 to 3 months for best quality. Leave a little space at the top because the beans expand slightly as they freeze, and thaw them overnight in the refrigerator.
Reheat only the portion you plan to eat, either in a saucepan over low heat or in the microwave in a covered, microwave-safe dish. Stir frequently on the stove, or pause to stir once or twice in the microwave so the middle heats evenly. Add liquid a tablespoon at a time to restore a soft, spreadable texture. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. Do not leave cooked beans at room temperature for more than 2 hours, and discard leftovers that have been left out longer.
Frequently Asked Questions
Are Guatemalan refried beans the same as Mexican refried beans?
They share the basic idea of cooked beans mashed and fried, but recipes and preferred beans vary across countries and households. Guatemalan frijoles volteados are commonly made with black beans and served as a thick, smooth or lightly textured mash. There is no single seasoning or texture that every family uses.
Can I start with dried black beans?
Yes. Cook dried beans separately until completely tender, then measure 4 cups and reserve their cooking liquid for this recipe. The 35-minute recipe time begins with already-cooked beans, so it does not include soaking or cooking dried beans. Allow several additional hours if cooking them from dry, depending on whether you soak them and how quickly they soften.
Why are my beans too thick or too thin?
Beans vary in moisture, and they continue to thicken as they cool. If yours are too thick, stir in warm water or bean liquid a tablespoon at a time. If they are too thin, keep them over low heat and stir until more moisture evaporates. Avoid turning up the heat sharply, since the thick mixture can splatter or scorch.
Can I make the beans ahead?
Yes. Prepare them a day or two ahead, cool them promptly, and refrigerate in a covered container. Reheat gently with a splash of water or bean liquid, stirring until smooth and hot throughout. You can also freeze portions; thaw them in the refrigerator before reheating for the most even texture.
Do I need to rinse canned black beans?
No. Rinsing is optional. Draining and rinsing reduces the salty, starchy canning liquid, while saving some unrinsed liquid can add flavor and help loosen the mash. If you rinse the beans, start with water for the recipe’s liquid and taste before adding salt.
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).