Beans, along with rice and corn, are one of the trilogies of Mexican cuisine, another one is tomatoes, peppers, and onion. But today it is about the beans, the perfect refried beans, that’s it.
Refried Beans Recipe | Frijoles Refritos Recipe
Beans are often just fried after they have been cooked. What do I mean by that? Well, after the beans are cooked with a piece of onion-garlic cloves, a Serrano pepper, and some Epazote leaves, they are lightly fried in a frying pan with chopped onions. The amount of oil is not as considerable as for refried beans.
Refried beans have a smooth creamy texture. I think of refried beans more like a Sunday treat in my breakfast brunch. A special occasion or as an ingredient of a dish like “Huevos rancheros” or "Molletes'. Even though I have lived in the North, South and central states of my country, I had rarely seen refried beans being served as a dip like the ones you find here at the grocery stores sold in a jar next to the tortilla chips.
Finding refried beans in a jar is a great idea, but it’s much better if you make them at home without the added chemicals found in the store-bought versions. You will enjoy a greater difference in taste and an opportunity to add your own seasonings.
How to make Frijoles Refritos Recipe
- Heat the oil or lard in a frying pan over a medium-low heat. (Please check the ingredients list below)
- Start frying the onions until they become transparent and start to brown.
- Add the beans and mash down until they become a paste. Taste to check if they need salt
- Tilt the frying pan sideways and form a roll with the bean paste.
To serve, place them on a plate. Sprinkle with cheese and garnish with tortilla chips.
To my friends that visit this blog... How often do you eat refried beans?
Frijoles Refritos Recipe
- 3 cups cooked beans, with some of the cooking liquid
- ⅓ cup white onion, finely chopped
- 3 tablespoon lard of vegetable oil, bacon or chorizo drippings
- To garnish: Mexican Crumbling Cheese and Tortilla chips.
- Salt to taste
- Heat the oil or lard in a frying pan over a medium-low heat.
- Start frying the onions until they are transparent and start to brown. About two minutes.
- Add the beans and mash down using a potato masher until they become a paste. Blend to a smooth puree and then add them to the frying pan where the onions are being browned. "They will become a thick puree, keep scrapping from the edges and bottom of the pan. If you prefer to add a little more oil, this is the time".
- Tilt the frying pan sideways and form a roll with the bean paste. I like to flip them like pancakes a little bit. Taste to check if it needs salt.