Frijoles (Mexican Style Pinto Beans)
17
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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.
- Ready In:
- 1hr 30mins
- Serves:
- Units:
17
People talking
ingredients
- 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
directions
- 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.
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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).
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RECIPE MADE WITH LOVE BY
@BecR2400
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@BecR2400
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"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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I made these tonite! We absolutely loved them...great flavor and so easy. I made them both ways, whole and refried. The whole was good enough just to eat out of a bowl with nothing else. The refried is perfect side for any Mexican dish. This is a keeper!Reply
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I know this is probably a dumb question. Do I follow the first recipe then if I want refried do the second.Replies 1
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Very tasty. I had to cook mine much longer because my dried pinto beans were pretty old. Mashed them just a bit with a potato masher (and didn't use a processor). Thanks.Reply
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Has anyone tried adding cilantro?1Replies 1
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Glad I found this recipe because I hate eating anything out of a can anymore. They make a great and healthy side dish. Sometimes when I make these I take a little and mash them and make chip dip adding a little cheese and scallion to the top. It's so good. Oh and I also add a little black pepper as well.1Reply
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