Tuesday, October 23, 2007

Frijoles Refritos ("Refried" Beans)

OH MY GOD, I have forever loved beans, but if I had actually tried making them I might have stopped buying them out. These beans are delicious, and very easy.

Refried Beans:
(serves 6-8)

2 c dried pinto beans
Lots of fresh water
Salt and pepper
Lard (about 3 heaping tbs)
1 small onion
2 cloves, garlic
1/4 to 2 c shredded cheese as desired

Bring a large stock pot of water to boil. Add 2 c beans, boil 5 min then drain, then refill pot 2 inches above beans. Simmer on low 2-3 hours.

Melt lard in another stock pot, add onion, garlic and salt. Next, add beans and remaining cooking liquid, mashing and adding salt and pepper as needed. Add grated Mexican and/or Jack cheese as needed. Serve as needed.


Anonymous said...

Ooh, those look so good. I am such a bean-lover! I have my cabinet stocked full of at least four types of beans at all times! It has been a while since I made refried beans though, yours look devine!

Anonymous said...

I love refritos and have recently discovered that they make great baby food. Your recipe is similar to mine, although as a health-conscious gringo, I use olive or canola oil instead of lard. I'm also too lazy and too busy to use dried beans, but I find that the organic canned pintos at Trader Joe's work quite well.

generic viagra said...

I would like take a breakfast or dinner with some of these refried beans, so I think that is so easy to cook and very delicious.

Anonymous said...

Try this delicious variation that a friend from Mazatlan showed me. (He said it was the way his Mother made them)

In a dry skillet, toast about 1/2 Tblsp of whole cumin seed. When they are copper in color, and very fragrant, remove from heat and gring in a mortar and pestle (or with a spice grinder) and add these to the beans about half way through thier cooking time. I also like to add oregano.