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 I
A friend passed this recipe to me. It is a little more work, but worth it for authentic refried bean taste. To make ahead of time, beans can be covered and refrigerated for 1-2 days.
Provided by Karen
Categories Side Dish Beans and Peas
Time 4h30m
Yield 15
Number Of Ingredients 7
Steps:
- Soak pinto beans overnight in 1 quart of water.
- Place beans into a large saucepan, and add water to cover. Add onions, garlic, salt and pepper. Bring to a boil, then simmer over medium-low heat until beans are tender, about 1 to 2 hours. Add additional water to the pan as needed to prevent burning.
- Mash the beans with a potato masher, and mix in the butter. Continue cooking, stirring occasionally, until the mixture is thickened and the butter is absorbed. Adjust seasonings to taste.
- Preheat oven to 350 degrees F (175 degrees C). Spread the bean mixture into a 9x13 inch baking dish, and sprinkle shredded cheese over the top. Bake for 15 minutes, or until cheese is melted.
Nutrition Facts : Calories 223.5 calories, Carbohydrate 20.6 g, Cholesterol 32.3 mg, Fat 12.1 g, Fiber 5 g, Protein 8.7 g, SaturatedFat 7.5 g, Sodium 426.6 mg, Sugar 1.3 g
FRIJOLES II
This recipe is similar to refried beans without the frying. These slow cooker beans will go well with any of your favorite Mexican dinners. For faster cooking, soak beans overnight.
Provided by BRANDI T
Categories Side Dish Beans and Peas
Time 6h15m
Yield 4
Number Of Ingredients 7
Steps:
- Place the beans, sugar, garlic, onion, and bacon into a slow cooker. Pour in the water, cover, and cook on High for 6 hours. Drain off 2/3 of the liquid, and discard bacon. Use a potato masher to mash beans to a chunky consistency. Season with salt to taste, and serve hot.
Nutrition Facts : Calories 320.3 calories, Carbohydrate 46.6 g, Cholesterol 9.5 mg, Fat 7.2 g, Fiber 11.3 g, Protein 17.2 g, SaturatedFat 2.3 g, Sodium 201.9 mg, Sugar 2.3 g
CHARRO BEANS (FRIJOLES CHARROS)
A hearty Mexican charro bean soup that is perfect for any day of the year.
Provided by Brent Hull
Categories Side Dish
Time 3h10m
Yield 8
Number Of Ingredients 12
Steps:
- Place ham hocks into a large pot and cover with water; bring to a boil. Boil until meat pulls back on bone, about 2 hours. Remove meat from bones, cut into bite-sized chunks. Reserve the bones but discard any fat.
- Chop 1/2 of the white onion, and leave other 1/2 whole; set aside.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, and chop when cool enough to handle. Pour bacon grease into a small bowl.
- Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Place chorizo into a bowl with chopped bacon, tomatoes, chopped onion, and jalapenos.
- Place ham chunks and bones into a large pot, pour pinto beans over top. Add water to cover and bring to a boil over medium or medium-high heat.
- Meanwhile, heat bacon grease in a large skillet over medium heat. Add chorizo and vegetable mixture and saute until vegetables are soft, 5 to 7 minutes.
- When beans boil, add the remaining onion half and garlic. Let boil for 3 to 4 minutes; add sauteed vegetables and meat. Return to a boil; add cilantro and chicken bouillon. Continue to boil for 15 to 20 minutes. Remove bones, season with salt, and serve.
Nutrition Facts : Calories 583.1 calories, Carbohydrate 33.3 g, Cholesterol 95.5 mg, Fat 34.2 g, Fiber 9.5 g, Protein 34.9 g, SaturatedFat 11.8 g, Sodium 1113.2 mg, Sugar 2.6 g
TEXAS-STYLE SLOW-COOKED FRIJOLES
Pinto beans are slowly cooked to perfection with smoked bacon, jalapenos, and cilantro. This is an easy recipe I learned from my friend's grandmother in Nuevo Laredo, Mexico. This recipe can be adjusted to taste and is a dietary staple in south Texas. Great for barbecues and potlucks! Make sure the beans are covered by liquid at all times. The longer you cook it, the better it is. Serve with flour tortillas or as a side dish in bowls.
Provided by Big Rob and the Burritos
Categories Side Dish
Time 3h20m
Yield 8
Number Of Ingredients 7
Steps:
- Pour pinto beans into the bottom of a big saucepan or soup pot. Add water, bacon, jalapenos, cilantro, and garlic and bring to a simmer, about 10 minutes. Pour in 1 can light beer when beans are warmed.
- Simmer beans, stirring every couple of minutes, until bacon has completely cooked down and beans begin to break, 3 to 6 hours total. Pour in remaining beer as needed when liquid has evaporated and beans aren't completely covered, roughly every 2 hours. Cover and keep warm until serving.
Nutrition Facts : Calories 175.7 calories, Carbohydrate 21.5 g, Cholesterol 7.4 mg, Fat 4 g, Fiber 5.7 g, Protein 8.2 g, SaturatedFat 1.2 g, Sodium 485 mg, Sugar 0.6 g
FRIJOLES BORRACHOS
Steps:
- To prepare the beans, put the beans in a pot, add 3 times their volume in water. Cover and cook over low heat for 1 1/2 to 2 hours or until the beans are tender. If needed, add more warm water.
- Meanwhile, heat the lard in a large, deep, and heavy skillet, over a medium high heat. Add the onions and fry until lightly browned. Add the tomatoes, chilies, and cilantro. Add the cooked beans, salt, and beer. Continue to cook, uncovered, over low heat until the mixture thickens, about 45 minutes.
- Pour the hot beans into a decorative clay or ceramic serving dish. Serve with roasted meat and corn or flour tortillas.
FRIJOLES III
I searched all the recipes, and none are close to real Mexican beans. The canned type are only a pale imitation of the real beans simmering all day on the stove. Easy and inexpensive, too. Do not soak and drain beans overnight as per American or European bean recipes. Cook the beans in their own liquid. You can use black beans and different chile peppers in this recipe.
Provided by Amy Sterling Casil
Categories Side Dish Beans and Peas
Time 5h10m
Yield 12
Number Of Ingredients 8
Steps:
- Place beans in a large pot with onion, cilantro, jalapeno pepper, garlic, and lard; add enough water to cover with 4 to 5 inches of water. Bring to a boil, reduce heat, and cook for 2 to 3 hours. Depending on the beans, it may take up to 5 hours. Add more water if necessary.
- When beans are soft, season to taste with salt.
Nutrition Facts : Calories 156.2 calories, Carbohydrate 24.9 g, Cholesterol 2 mg, Fat 2.6 g, Fiber 6.1 g, Protein 8.3 g, SaturatedFat 0.9 g, Sodium 202.3 mg, Sugar 1.3 g
FRIJOLES
REAL frijoles......beans.......frijoles en olla, or pot beans. No self respecting Hispanic, Mexican, or Indian home out here is without a pot of beans....all the time.
Provided by wildheart
Categories One Dish Meal
Time 8h2m
Yield 9 cups
Number Of Ingredients 7
Steps:
- The night before, put the beans in the pot you will use, and fill the pot to the top with water.
- In the morning, drain the water.
- Add fresh water, to a height of 4# over the beans.
- Add the pork, onion, garlic, and seasonings.
- Simmer on low on the stove all day, or in a crockpot.
- You may need to add water.
- The beans are done when they are soft if you smoosh one between you finger and thumb.
- It won't hurt them to cook longer, because even if they get mooshy they have their uses!
- If you should burn the beans, immediately drain them and switch to a new pot with new water.
- Add one raw potato, cut in half, to the beans.
- When the beans are done toss the potato, because the burnt taste will be in it.
Nutrition Facts : Calories 233.5, Fat 0.8, SaturatedFat 0.2, Sodium 8.5, Carbohydrate 42.7, Fiber 10.2, Sugar 2.5, Protein 14
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