FRIJOLES REFRITOS (REFRIED BEANS)
An authentic recipe for Mexican-style beans. Serve moist and hot with your meal, cover with grated Mexican cheese and accompanied by pickled jalapeno peppers.
Provided by Fred Guevara
Categories Side Dish
Time 6h18m
Yield 12
Number Of Ingredients 5
Steps:
- Combine water, pinto beans, and garlic into a large pot and cover; Cook over low heat for 5 1/2 hours; stir salt into beans and continue cooking until beans are very soft, about 30 minutes more.
- Heat canola oil in a skillet over high heat. Spoon the beans into the skillet without draining excess water; mash beans using a potato masher until they begin to lose their shape, about 3 minutes.
Nutrition Facts : Calories 214.5 calories, Carbohydrate 23.8 g, Fat 9.8 g, Fiber 5.9 g, Protein 8.1 g, SaturatedFat 0.8 g, Sodium 210.2 mg, Sugar 0.8 g
FRIJOLES (MEXICAN STYLE PINTO BEANS)
Beans are a part of everday eating in the Southwest. Frijoles are served either soupy in broth or mashed and fried (frijoles refritos- or refried beans). This mouthwatering recipe features both variations. Tip: If you want the beans extra spicy, do not remove the seeds from the chiles. Prep time does not include soaking. From Ladies Home Journal.
Provided by BecR2400
Categories Beans
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Soak beans according to package directions; drain.
- Heat oil in stock pot or dutch oven over medium-high heat.
- Add salt pork; cook 2 minutes, until browned.
- Reduce heat to medium; add onions and chile and cook 4 minutes.
- Add garlic and cook 1 minute.
- Add drained beans, water and cumin seed.
- Bring to a boil; reduce heat to medium-low, cover and simmer 30 minutes.
- Add salt and continue to cook 25 to 35 minutes more, until tender.
- (Can be made ahead. Cool. Transfer to large microwaveproof container. Cover and refrigerate overnight. To reheat: Microwave on high 10 minutes, stirring once after 5 minutes, until heated through.) Makes 7 cups.
- Refries Beans (frijoles refritos):.
- Heat 1 tablespoon olive oil or lard in large skillet over medium-high heat.
- Add 1/2 cup finely chopped onion and cook 2 to 3 minutes, until browned.
- Add 2 teaspoons finely chopped garlic and cook 30 seconds.
- Add 2 cups cooked beans and 1/3 to 1/2 cup bean liquid to skilet.
- (Or, microwave 2 cups refrigerated beans and 1/3 to 1/2 cup bean liquid on High, 2 to 3 minutes, until room temperature, and add to skillet).
- Mash beans and liquid coarsely with back of wooden spoon or potato masher.
- Cook 1 to 2 minutes more, untilheated through, addingmore bean liquid or water if needed.
- Transfer beans to a food processor.
- Process just until smooth.
- Makes 2 cups (4 servings).
Nutrition Facts : Calories 133, Fat 10.9, SaturatedFat 3.6, Cholesterol 9.8, Sodium 817.7, Carbohydrate 7.1, Fiber 0.3, Sugar 0.7, Protein 3.2
FRIJOLES (MEXICAN BEANS)
I adopted this recipe September 2006. It's great on it's own. For a lower fat version I used Smoked Pork Bones instead of the Meat. Great served with a Mexican entree and rice.
Provided by Greffete
Categories Beans
Time 4h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Add salt to taste if other than Salt Pork is used (optional).
- Soak beans in water overnight.
- Add salt pork, onion, garlic, chili powder, cumin and oregano; simmer on low heat at least 4 hours or water is absorbed and mixture is thick.
Nutrition Facts : Calories 94.1, Fat 1.6, SaturatedFat 0.2, Sodium 182, Carbohydrate 18.1, Fiber 1.4, Sugar 1.8, Protein 6.4
PINTO BEANS - FRIJOLES PAISAS
Authentic bean recipe from my home state of Antioquia, Colombia. This is a daily staple in the countryside, accompanied by arepas, chicharron and fried ripe plantain.
Provided by Fabio
Categories Beans
Time 33m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- STOVE TOP.
- 1. Wash the beans and soak overnight in cold water. Drain the beans and place in a large pot and add the water and pork hocks. Over medium-high heat, bring the beans to a boil, then cover the pot and reduce the heat to medium-low. Allow the beans to cook until almost tender, approximately 2 hours.
- 2. When the beans are cooking, prepare the condiment mix. In a large skillet, heat the vegetable oil over medium heat, add the tomatoes, onions, salt, garlic, cilantro and ground cumin and cook for 10 to 15 minutes.
- 3. When the beans are almost tender, add the condiment mix, plantains, carrots and salt. Cover and cook for another hour or until the beans are fully cooked.
- CROCK POT.
- Use the same ingredients except use just 4 cups of water instead of 6.
- 1. Wash the beans and soak overnight in cold water. Drain the beans and place in a slow cooker, add 4 cups water and pork hocks and cook on high for about 2 hours.
- 2. Follow step 2 in the regular pot recipe.
- 3. Add the condiment mix, plantains, carrots and salt then cover and cook for another 3 hours. Taste for salt and serve.
Nutrition Facts : Calories 222, Fat 7.6, SaturatedFat 1.1, Sodium 317.6, Carbohydrate 31.9, Fiber 9.4, Sugar 5.2, Protein 8.7
FRIJOLES PAISAS (COLOMBIAN PINTO BEANS)
Make and share this Frijoles Paisas (Colombian Pinto Beans) recipe from Food.com.
Provided by threeovens
Categories Beans
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Wash beans and soak overnight according to package directions.
- Drain beans and place in a large pot or Dutch oven; add ham hocks, 6 cups water, and cook over medium-high heat until it comes to a boil.
- Reduce heat to medium low, cover, and cook until beans are tender, about 2 hours.
- While the beans are cooking, prepare the guiso in a large skillet; heat vegetable oil, over medium heat, add tomatoes, onion, green onions, salt, garlic, cilantro, and ground cumin and cook 10 to 15 minutes.
- Add the guiso when beans are almost tender; also add plantains, carrots, and salt.
- Cook another hour.
- DIRECTIONS USING SLOW COOKER - Use the same ingredients, except only 4 cups water instead of 6. Wash beans and soak overnight, according to package directions. Drain and place beans in a slow cooker with 4 cups water and ham hocks. Cook on high 2 hours. Prepare the guiso as above and add that, plantains, carrots, and salt to slow cooker. Cover and cook for an additional 3 hours.
- DIRECTIONS USING PRESSURE COOKER - Use same ingredients, except 4 cups water instead of 6. Wash beans and soak overnight according to package directions. Drain and place beans, 4 cups water, and ham hocks in a pressure cooker. Cook on medium heat for 35 minutes. Meanwhile, prepare the guiso as above. Release pressure from pressure cooker. Add guison, plantains, carrots, and salt. Cook over medium heat an additional 20 to 30 minutes. Test for doneness. Cook an additional 10 minutes, only if needed.
MEXICAN REFRIED PINTO BEANS, FRIJOLES REFRITOS
My grandmother would cook a pot of pinto beans every other day. It was a staple like our tortilla. It had to be part of our meal on a daily basis. She would prepare cooked from the pot or in different dishes or my favorite mashed and fried in lard or bacon grease and mashed. They are to die for. There is nothing like a side dish...
Provided by Juliann Esquivel
Categories Other Appetizers
Time 35m
Number Of Ingredients 6
Steps:
- 1. After making your pot of pinto beans see my post for Frijoles Charros or cook a pot of pinto beans, cleaned, sorted, rinsed. Put into a large pot cover with cold water add a piece of salt pork or ham bone, half an onion and three cloves garlic. Add a teaspoon of salt and cover. Cook over a low flame 3 to 4 hours until beans are tender. Stir every half hour making sure the water does not evaporate. If the water goes down add a little more. You can now proceed remove from the pot the amount of beans called for to make refried pinto beans.
- 2. In a large skillet fry 6 slices bacon until crisp. Remove bacon and crumble set aside. In the hot bacon greese add 2 or 3 cups cooked tender beans ( no liquid just beans) if you do not have bacon greese you can use pork lard or if you do not want to use lard you can use canola oil. My preference is bacon greese or lard. The pinto beans have such a delicious flavor when done in bacon greese or lard. With a potato masher begin mashing the beans down to a paste. Keep your flame at a medium heat. Keep mashing until the beans start to move away from the sides of the skillet. you might have to add a little more greese or lard or oil. Beans should be soft and creamy and mashed down to a smooth consistency. Season with garlic powder, salt and pepper. Taste to see if seasonigs are right. Once beans start breaking away from the side of the skillet they are ready. Serve as a side dish or with cheese melted on them or as a dip. If making toastadas just slather on a crisp hard corn tortilla with a little salsa and cheese. Enjoy. Great as an appetizers on crisp bread or crispy mini tortillas.
- 3. In my picture above I show them used on Molletes. As an example. Molletes is a Mexican crisp bread roll slathered with refried beans and melted cheese they are served cut up as appetizers or as a snack.
More about "frijoles mexican style pinto beans recipes"
AUTHENTIC MEXICAN REFRIED BEANS RECIPE (FRIJOLES REFRITOS)
From mexicanmademeatless.com
Ratings 66Calories 222 per servingCategory Main Course, Side Dish
- Heat the oil in a large frying pan, once it's hot add the onion and cook until browned and crispy (this gives it a great taste, or you can just sauté until tender.) Next add the dried or fresh chiles and cook just until they brown or begin to blister -- this happens quickly so be ready to proceed.
- Next add the boiled beans -- be careful because it will splash, allow to fry for about 3 minutes. Next add about ¼ cup of the broth and then begin mashing the beans until you achieve the desired texture. The broth will help with the mashing and you'll need to add a little bit of the broth to help you achieve the texture you desire.
- Continue to "fry" for about 5-8 minutes or until they have the consistency you want. Remember to adjust the consistency to your needs by cooking longer to thicken or adding more broth/water to thin out. Taste and add salt as desired.
FRIJOLES DE LA OLLA (MEXICAN PINTO BEANS RECIPE)
From aspicyperspective.com
5/5 (18)Calories 175 per servingCategory Side Dish
- Stovetop Method: Place the dried beans in a large bowl and fill with water, covering the top of the beans by 2 inches. Let the beans soak overnight.
- When ready to cook, place the beans in a large 6-8 quart pot with a heavy lid. Add the onion wedges, garlic, and hambone if using.
- Cover and bring to a simmer. Then reduce the heat and simmer on medium-low to low for 2-4 hours, until the beans are very soft. *Even after soaking overnight, beans take a varied amount of time, base on how old they are. “New” dried beans will cook faster than beans that have been sitting in the pantry for months/years.
MEXICAN PINTO BEANS WITH QUESO RECIPE - SKINNYTASTE
FRIJOLES CHARROS (MEXICAN PINTO BEANS WITH BACON AND …
From seriouseats.com
4.4/5 (11)Total Time 9 hrs 5 minsCategory Sides, Soups And StewsCalories 294 per serving
TOP 44 CHARRO BEANS RECIPE MEXICAN RECIPES
From sahlah.hedbergandson.com
MEXICAN-STYLE BEANS (FRIJOLES DE LA OLLA) — ADVENTURE KITCHEN
From adventurekitchen.com
FRIJOLES CHARROS RECIPE - A TEXAS POTLUCK FAVORITE
From discover.texasrealfood.com
COWBOY BEANS - WIKIPEDIA
From en.wikipedia.org
RECIPE FOR FRIJOLES CHARROS (MEXICAN PINTO BEANS WITH BACON AND …
From agriculturetechnologies.org
TOP 41 EASY MEXICAN PINTO BEANS RECIPE RECIPES
From pardue.alfa145.com
10 BEST MEXICAN STYLE PINTO BEANS RECIPES | YUMMLY
From yummly.com
CROCK POT CHARRO BEANS | EASY CHARRO BEANS RECIPE
From chefscircle.co.uk
TOP 44 MEXICAN STYLE WHITE BEANS RECIPE RECIPES
From said.hedbergandson.com
10 BEST MEXICAN STYLE PINTO BEANS RECIPES | YUMMLY
From yummly.com
TOP 43 FRIJOLES RECIPE PINTO BEANS RECIPES
From hercules.dixiesewing.com
PERFECT FRIJOLES REFRITOS (MEXICAN REFRIED BEANS) RECIPE - SERIOUS EATS
From seriouseats.com
MEXICAN STYLE PINTO BEANS RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
21 AUTHENTIC MEXICAN BEANS RECIPE - SELECTED RECIPES
From selectedrecipe.com
You'll also love