I’ve received many requests for a while, both via email and Instagram, for a recipe on Fried Pinto Beans. The process is actually really easy and renders creamy, delicious fried beans.
My family, however, is a more used to eating black beans instead of pinto beans. In Mexico, there’s a large variety of beans, some of which are grown in small regions and are unknown to other parts of the country. Even though I’ve lived in the central and northern states of Mexico, where people favor “Bayo” bean (a variety of brown bean whose color can vary between light and dark brown), I am more accustomed to black beans. Black beans are more common in the areas around the Gulf of Mexico, as well as in the States of Veracruz, Tabasco, Campeche, and Yucatan.
Since Bayo beans are not easily found here in the United States, we tend to use the popular Pinto beans as a substitute, and often use them to accompany Mexican dishes. Beans, corn, and chili peppers have been the foundation of Mexican cuisine since Pre-Hispanic times, and are consumed for breakfast, lunch, and dinner by some families to this day.
FRIED PINTO BEANS
- 2 Tablespoons vegetable oil or lard
- ¼ cup of finely chopped white onion
- 2 ½ cups of cooked pinto beans and their broth
- Salt to taste
*Make sure the beans are cooked until tender, to have a creamy texture when making this recipe.
1. Heat the oil or lard in a skillet over medium heat. Add the chopped onion and fry until the edges turn brown about 5 minutes.
2. Add the beans to the skillet, reserving the broth to add later. Smash the beans using a bean masher or a heavy glass (like in the picture) to press the beans down until they have a pasty texture.
Use a heavy glass to mash the beans if you don’t have a bean masher.
3. Add the broth little by little. Stir and keep mashing the beans until they have a creamy consistency. Add more bean broth as needed to have the desired consistency. Season beans with salt and serve topped with crumbled cheese.