How to Make Fried Pinto Beans

Fried Pinto Beans

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 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.

How to make Fried Pinto Beans

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DIRECTIONS:

• 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. (Please check the ingredients list below)
• 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.

• 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 serves topped with crumbled cheese.

FRIED PINTO BEANS

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. Surprise your family today!

5 from 3 votes

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Course: Basic Recipes

Cuisine: Mexican

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 6

Calories: 322kcal

Author: Mely Martínez - Mexico in my Kitchen

Ingredients

• 2 Tablespoons vegetable oil or lard
• ¼ cup finely chopped white onion
• 2 ½ cups cooked pinto beans and their broth
• Salt to taste

Instructions

• 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.
• 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.
• 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.

Notes

*Make sure the beans are cooked until tender, to have a creamy texture when making this recipe.

Nutrition

Calories: 322kcal | Carbohydrates: 51g | Protein: 17g | Fat: 6g | Saturated Fat: 4g | Sodium: 10mg | Potassium: 1130mg | Fiber: 13g | Sugar: 2g | Vitamin C: 6mg | Calcium: 91mg | Iron: 4mg

Have you made this recipe? Let me know on InstagramTag @mexicoinmykitchen and hashtag me #mexicoinmykitchen!

Recipe in spanish https://www.mexicoenmicocina.com/frijoles-bayos-fritos-cremosos/

¡Provecho!
Mely,

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Yucatan Fried Beans
Beans from the Pot