Prep 20 mins
Cook 1 hr 10 mins
Beans are a part of everday eating in the Southwest. Frijoles are served either soupy in broth or mashed and fried (frijoles refritos- or refried beans). This mouthwatering recipe features both variations. Tip: If you want the beans extra spicy, do not remove the seeds from the chiles. Prep time does not include soaking. From Ladies Home Journal.
- 1 lb dry pinto beans
- 1 tablespoon olive oil
- 1⁄4 lb salt pork, rind removed or 1⁄4 lb sliced bacon, finely chopped
- 1 cup chopped onion
- 1 serrano chilies or 1 jalapeno chile, finely chopped
- 1 tablespoon finely chopped garlic
- 6 cups water
- 1⁄4 teaspoon cumin seed
- 2 1⁄2 teaspoons salt
- Soak beans according to package directions; drain.
- Heat oil in stock pot or dutch oven over medium-high heat.
- Add salt pork; cook 2 minutes, until browned.
- Reduce heat to medium; add onions and chile and cook 4 minutes.
- Add garlic and cook 1 minute.
- Add drained beans, water and cumin seed.
- Bring to a boil; reduce heat to medium-low, cover and simmer 30 minutes.
- Add salt and continue to cook 25 to 35 minutes more, until tender.
- (Can be made ahead. Cool. Transfer to large microwaveproof container. Cover and refrigerate overnight. To reheat: Microwave on high 10 minutes, stirring once after 5 minutes, until heated through.) Makes 7 cups.
- Refries Beans (frijoles refritos):.
- Heat 1 tablespoon olive oil or lard in large skillet over medium-high heat.
- Add 1/2 cup finely chopped onion and cook 2 to 3 minutes, until browned.
- Add 2 teaspoons finely chopped garlic and cook 30 seconds.
- Add 2 cups cooked beans and 1/3 to 1/2 cup bean liquid to skilet.
- (Or, microwave 2 cups refrigerated beans and 1/3 to 1/2 cup bean liquid on High, 2 to 3 minutes, until room temperature, and add to skillet).
- Mash beans and liquid coarsely with back of wooden spoon or potato masher.
- Cook 1 to 2 minutes more, untilheated through, addingmore bean liquid or water if needed.
- Transfer beans to a food processor.
- Process just until smooth.
- Makes 2 cups (4 servings).
Arriba, arriba, andele! I don't know if that slang is appropriate or not, but I couldn't help thinking the phrase throughout my cooking process. I cooked 2 lbs of pintos using a ham bone for seasoning and purposely cooked them thick to be used in burritos and dip. Excellent recipe...muchas gracias!
These were very tasty. I made them re-fried and everyone enjoyed them. I only used 1 jalapeno and next time will bump up the spice becuase our beans had more of a bacon flavor than spicy but still very good. I made the whole batch re-fried and plan to freeze the leftovers.
this is how i make the beans better than canned guys thanks for posting this recipe you can also use a hamhock add have a really fine dinner of beans and corn bread before you mash the little suckers lol dee