By BecR on February 25, 2005
Photo by gailanng
Photo by gailanng
"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."
Serving Size: 1 (219 g)
Servings Per Recipe: 10
"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"
"Wow, these were amazing. I used salt pork and it gave the beans fabulous depth of flavor. Will definitely make these again!"
"OH MAN...this was the BOMB. YUM!"
"These are great! I am still loving them. I'm a big rice and beans fan and these are the beans! I did sub two items because I did not have what was called for. Chipoltle chilles in Adobo sauce (I turn it into a paste in a food processor and refrigerate for later), and ground cumin. Other than that, I'll be making these over and over again."
"These are lovely! Thank you for the very detailed, easy to follow recipe. I used bacon, and am very happy with the flavor. I haven't mashed any yet. I'm not sure they will last long enough to do so. Well, maybe next time. Thank you very much for sharing this recipe with us."
"I made these many times following the recipe as posted with one exception - I use ground cumin instead of cumin seeds. It is a great recipe if you are looking for authentic tasting mexican pinto beans. Living in So Cal I have had my share of Mex beans - and this recipe is as good as the great ones!"