Frijoles Refritos
Total time
Author: Monica
Recipe type: Beans
Cuisine: Mexican
- 1-16 ounce bag dried pinto beans
- 1 bay leaf
- 4 cloves garlic, crushed
- ½ onion quartered
- 1 dried Arbol chili pepper (optional)
- 1 dried New Mexico chili pod (optional but highly recommend the addition of a chili pepper)
- 3 to 4 tablespoons vegetable oil
- Clean and sort debris from beans.
- Place in a large pot with enough hot water to cover beans.
- Bring to a rapid boil and boil for 2 minutes.
- Remove from heat, cover pot and let stand for 1 hour.
- Drain the water and rinse beans.
- Add enough hot water to cover the beans by 3 inches.
- To the pot add garlic, onion, chili peppers and bay leaf.
- Simmer beans partially covered for about 2 hours, until beans are soft and easily squished.
- At this point you may add salt to taste and simmer for 15 more minutes.
- After cooking, drain beans, BUT RESERVE ABOUT HALF OF THE BROTH FOR MASHING!
- Heat the oil in a hot skillet (I like to use my cast iron pan)
- Add beans (and onions and garlic if desired).
- Let fry for about 3 minutes. (Beware the hot oil could splash at this point)
- Add ½ cup of the cooking broth and begin mashing the beans to your desired consistency.
- Continue to add broth to get the thickness you are looking for. (It is all up to personal taste)
- Finish by tasting and salting. Also feel free to add some cumin or Mexican oregano at this stage as well.
Recipe by Cookin' It Real at https://www.cookinitreal.com/2015/04/17/frijoles-refritos/
3.5.3208