Refried Red Beans

Frijoles rojos volteados are the Central American take on refried beans, using red kidney beans rather than the pinto beans common in Mexican versions. They’re especially popular in Guatemalan cooking, where they appear at nearly every meal.

The kidney beans give these refried beans a slightly sweeter, more robust flavour and a darker colour than their pinto-based counterparts. They have a smooth, thick consistency that works well as a spread or side dish.

Serve them alongside rice, tortillas, and eggs for a simple meal, or use them as a filling in pupusas, tamales, and other Central American dishes. They also make a hearty dip when topped with crumbled cheese.