Frijoles Refritos
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Beans
Cuisine: Mexican
Ingredients
  • 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
Instructions
  1. Clean and sort debris from beans.
Quick soak beans:
  1. Place in a large pot with enough hot water to cover beans.
  2. Bring to a rapid boil and boil for 2 minutes.
  3. Remove from heat, cover pot and let stand for 1 hour.
  4. Drain the water and rinse beans.
Cook beans:
  1. Add enough hot water to cover the beans by 3 inches.
  2. To the pot add garlic, onion, chili peppers and bay leaf.
  3. Simmer beans partially covered for about 2 hours, until beans are soft and easily squished.
  4. At this point you may add salt to taste and simmer for 15 more minutes.
  5. After cooking, drain beans, BUT RESERVE ABOUT HALF OF THE BROTH FOR MASHING!
  6. Heat the oil in a hot skillet (I like to use my cast iron pan)
  7. Add beans (and onions and garlic if desired).
  8. Let fry for about 3 minutes. (Beware the hot oil could splash at this point)
  9. Add ½ cup of the cooking broth and begin mashing the beans to your desired consistency.
  10. Continue to add broth to get the thickness you are looking for. (It is all up to personal taste)
  11. Finish by tasting and salting. Also feel free to add some cumin or Mexican oregano at this stage as well.
They make a great snack with salsa and some cheese melted over them...Enjoy!
Recipe by Cookin' It Real at https://www.cookinitreal.com/2015/04/17/frijoles-refritos/