Deliciosa Receta de Frijoles Refritos con Manteca de Puerco y Chile de Arbol

Soak pinto beans overnight in water.

Drain and rinse the beans, then place them in a pot with fresh water.

Bring the beans to a boil, then reduce heat and simmer until tender, about 1-2 hours.

In a skillet, heat olive oil over medium heat.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cumin, cooking until fragrant, about 1 minute.

Add the cooked beans and some vegetable broth to the skillet.

Mash the beans with a fork or potato masher until desired consistency is reached.

Season with salt and black pepper to taste.

Cook the mixture for an additional 5-10 minutes, adding more broth if necessary.

Remove from heat and stir in chopped cilantro and lime juice.

Serve topped with shredded cheddar cheese, diced tomato, jalapeño, and avocado.

Equipment Needed

Dietary

Allergens