Refried beans recipe - Frijoles refritos

pinto beans

🥗Healthier: black beans

💰Cheaper: canned beans

Black beans are more nutritious, while canned beans save time and money.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often cheaper.

Welcome to the episode of Mexican food and introduction to refried beans.

Mention that refried beans are used in many dishes in Mexico.

Suggest using canned beans, specifically mentioning Goya brand as a good option.

For the recipe, prepare chopped white onion and red Arbol peppers, or crushed red pepper flakes as a substitute.

Use about 1 tablespoon of pork lard, or vegetable oil if pork lard is unavailable.

Add salt to taste.

Blend half of the beans with about 3 quarts of water for 1 minute until liquid consistency is achieved.

Heat the oil in a skillet until hot, then add the chopped onion and red peppers.

Once the onion is fried, add the blended beans to the skillet.

Prepare the second type of refried beans by frying onions and red peppers first in the skillet.

Add whole beans and a lot of liquid, maintaining a 1:1 ratio of beans to liquid.

Wait for the mixture to come to a boil, while tasting and adding salt carefully to avoid over-salting.

Let the beans simmer on low heat for 20 minutes after boiling.

Crush the beans with a gadget or a coffee cup, being careful not to scratch non-stick pans.

Continue to crush for 2-3 minutes until the mixture thickens, adding more broth as needed.

Add salt again, being cautious not to over-salt, and simmer for another 20 minutes on low heat.

After 20 minutes, the beans are done.

Refry a tortilla in a little oil and prepare a dish called Enola by submerging the tortilla in the beans and folding it.

Serve with sour cream (crema fresca) and fresh cheese, optionally adding chorizo.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary