Frijoles (Mexican Style Pinto Beans)

Frijoles (Mexican Style Pinto Beans) created 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.

Ready In:
1hr 30mins
Serves:
Units:

ingredients

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.
  • 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
Contributor
"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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  1. Irihmomincalif
    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
  2. Irihmomincalif
    I know this is probably a dumb question. Do I follow the first recipe then if I want refried do the second.
    Replies 1
  3. Maven in the Making
    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
  4. Marci D.
    Has anyone tried adding cilantro?
    Replies 1
  5. juno0404
    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.
    Reply
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