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    You are in: Home / Recipes / Frijoles (Mexican Style Pinto Beans) Recipe
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    Frijoles (Mexican Style Pinto Beans)

    Frijoles (Mexican Style Pinto Beans). Photo by gailanng

    1/1 Photo of Frijoles (Mexican Style Pinto Beans)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    20 mins

    1 hr 10 mins

    BecR's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Soak beans according to package directions; drain.
    2. 2
      Heat oil in stock pot or dutch oven over medium-high heat.
    3. 3
      Add salt pork; cook 2 minutes, until browned.
    4. 4
      Reduce heat to medium; add onions and chile and cook 4 minutes.
    5. 5
      Add garlic and cook 1 minute.
    6. 6
      Add drained beans, water and cumin seed.
    7. 7
      Bring to a boil; reduce heat to medium-low, cover and simmer 30 minutes.
    8. 8
      Add salt and continue to cook 25 to 35 minutes more, until tender.
    9. 9
      (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.
    10. 10
      Refries Beans (frijoles refritos):.
    11. 11
      Heat 1 tablespoon olive oil or lard in large skillet over medium-high heat.
    12. 12
      Add 1/2 cup finely chopped onion and cook 2 to 3 minutes, until browned.
    13. 13
      Add 2 teaspoons finely chopped garlic and cook 30 seconds.
    14. 14
      Add 2 cups cooked beans and 1/3 to 1/2 cup bean liquid to skilet.
    15. 15
      (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).
    16. 16
      Mash beans and liquid coarsely with back of wooden spoon or potato masher.
    17. 17
      Cook 1 to 2 minutes more, untilheated through, addingmore bean liquid or water if needed.
    18. 18
      Transfer beans to a food processor.
    19. 19
      Process just until smooth.
    20. 20
      Makes 2 cups (4 servings).

    Ratings & Reviews:

    • on February 05, 2009

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 03, 2005

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 26, 2005

      55

      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

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Frijoles (Mexican Style Pinto Beans)

    Serving Size: 1 (219 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 133.0
     
    Calories from Fat 98
    73%
    Total Fat 10.9 g
    16%
    Saturated Fat 3.5 g
    17%
    Cholesterol 9.7 mg
    3%
    Sodium 817.6 mg
    34%
    Total Carbohydrate 7.1 g
    2%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.7 g
    2%
    Protein 3.2 g
    6%

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