Frijoles Chinos O Fritos Recipes

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FRIJOLES I



Frijoles I image

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

1 pound dry pinto beans
2 onions, diced
1 clove garlic, minced
2 teaspoons salt
1 ½ teaspoons pepper
¾ cup butter
1 cup shredded Cheddar cheese

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 REFRITOS (REFRIED BEANS)



Frijoles Refritos (Refried Beans) image

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

5 quarts water, or as needed
1 pound pinto beans, washed
2 cloves garlic, peeled and smashed
1 teaspoon salt
canola oil

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 REFRITOS RECIPE



Frijoles Refritos Recipe image

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. To serve, place them on a plate. Sprinkle with cheese and garnish with tortilla chips.

Provided by Mely Martínez

Categories     Appetizers

Time 22m

Number Of Ingredients 5

3 cups cooked beans, with some of the cooking liquid
1/3 cup white onion, finely chopped
3 Tbsp lard (of vegetable oil, bacon or chorizo drippings)
To garnish: Mexican Crumbling Cheese and Tortilla chips.
Salt to taste

Steps:

  • 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.

Nutrition Facts : ServingSize 0.33 cup, Calories 167 kcal, Carbohydrate 21 g, Protein 8 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 15 mg, Sodium 90 mg, Fiber 8 g, Sugar 1 g, UnsaturatedFat 3 g

FRIJOLES CHINOS O FRITOS



Frijoles Chinos o Fritos image

Provided by Marilyn Tausend

Categories     Bean     Side     Cinco de Mayo     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 7

1/4 cup freshly rendered pork lard, bacon fat, or canola or safflower oil
1/4 cup finely chopped white onion
1/2 teaspoon finely chopped garlic
2 1/2 cups drained Frijoles de la Olla , plus 1 cup bean broth
1/2 teaspoon sea salt
For the Optional Topping
1/2 cup crumbled queso fresco

Steps:

  • Heat the lard in a skillet over medium-high heat. Add the onion and fry, stirring often, until lightly browned, 4 to 5 minutes. Add the garlic and beans and begin to smash the beans with a bean or potato masher until they are pastelike but still have some lumps. Stir in the broth and salt and continue to smash and stir occasionally, for about 5 minutes. When the bean mixture begins to spew and sputter, lower the heat and cook, stirring occasionally, until the bottom of the pan stays clear for a moment when scraped with a spoon, another 5 to 7 minutes. Serve hot, and, if you want, sprinkle on the cheese.

HOMEMADE FRITOS



Homemade Fritos image

The beauty of a Frito is in its simplicity: a little cornmeal, lots of salt, not much else.

Provided by Jennifer Steinhauer

Categories     quick, side dish

Time 30m

Yield 2 to 4 snack-size servings

Number Of Ingredients 4

80 grams (about 1/2 cup) stone-ground or other fine cornmeal (do not use whole grain)
1/2 teaspoon salt, plus more as needed
1 teaspoon olive oil or vegetable oil
Vegetable oil for frying, optional

Steps:

  • Heat oven to 375 degrees. Cut 2 pieces of parchment the same size as a baking sheet and set aside. Bring about 3/4 cup water to a boil.
  • In a small bowl, whisk together the cornmeal and salt. Add 1/3 cup boiling water and mix with a fork until smooth. Add 1 teaspoon oil and mix again. The batter should be thick and slightly runny; if necessary, add more boiling water 1 teaspoon at a time for the desired consistency.
  • Place one sheet of parchment on a work surface, and scrape the batter into the center. Top with the second sheet of parchment and gently roll out the batter to about .33-inch thick. Transfer the parchment and rolled batter to the baking sheet. Remove the top sheet of parchment and score the batter into small rectangles. Bake until golden brown, 12 to 15 minutes. Allow to cool and break apart. Sprinkle with additional salt, if desired, and serve. Or, fry the chips as described below.
  • Set aside a plate lined with a paper towel. Fill a small skillet with about 1.5 inches vegetable oil. Place over medium heat and allow to heat for 1 to 2 minutes. Test with a small piece of a chip; it should sink to the bottom of the pan, sizzle, float to the top and turn pale golden brown in about 30 seconds. Fry half the chips, using a metal strainer to transfer to the paper towel to drain. Repeat with remaining chips. Sprinkle with salt, if desired, and serve.

Nutrition Facts : @context http, Calories 112, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 2 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 66 milligrams, Sugar 0 grams

BURRITOS CON FRIJOLES REFRITOS



Burritos Con Frijoles Refritos image

Make and share this Burritos Con Frijoles Refritos recipe from Food.com.

Provided by Christine

Categories     Lunch/Snacks

Time 40m

Yield 8 serving(s)

Number Of Ingredients 6

8 white flour tortillas
3 cups canned cooked pinto beans, drained
1 cup monterey jack cheese
1 tomatoes, peeled, seeded and chopped
2 tablespoons lard (or more)
1/2 cup chopped onion

Steps:

  • Warm the tortillas in a 300 degree oven.
  • In a skillet, heat 1 tablespoon lard.
  • Add the onion and fry until transparent but not brown.
  • Add tomato and 1 cup beans.
  • Mash well as they heat.
  • Add a second cup of beans, another tablespoon of lard and continue in this manner until all the beans are mashed, moist, creamy and hot.
  • Season with garlic salt to taste.
  • Divide the beans between the tortillas.
  • Roll and place them in a shallow baking dish.
  • Top with Grated cheese and heat in a moderate oven until the cheese has melted.
  • Serve with burrito sauce.

Nutrition Facts : Calories 323.7, Fat 11.5, SaturatedFat 4.9, Cholesterol 15.6, Sodium 370, Carbohydrate 42.1, Fiber 7.5, Sugar 2, Protein 13.3

FRIJOLES DE LA OLLA



Frijoles de la Olla image

Provided by Marilyn Tausend

Categories     Bean     Side     Cinco de Mayo     Sugar Conscious     Kidney Friendly     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 3 to 4 cups cooked beans and at least 4 cups broth; serves 6 to 10, depending on use

Number Of Ingredients 7

1 pound dried beans (2 2/3 cups large beans or 3 cups small beans)
1/4 white onion
1 head garlic, outer papery skin removed and halved crosswise
1 tablespoon freshly rendered pork lard or canola or safflower oil
3 sprigs fresh epazote, or 6 sprigs fresh cilantro (epazote is the herb of choice for black beans)
1 teaspoon sea salt
Salsa Negra con Chipotles (optional)

Steps:

  • Rinse and sort the beans, discarding any broken pieces. Put in an olla or large, heavy pot, add 3 quarts water, and bring to a boil over high heat. This may take from 10 minutes in an enameled cast iron Dutch oven to 30 minutes in the traditional clay pot. When the water begins to bubble, immediately lower the heat to a gentle simmer and add the onion, garlic, and lard. Cover partially and simmer, stirring occasionally, for 1 to 2 hours. If the beans are not covered by at least 1 inch of water, add hot water. Add the epazote or cilantro, stir in the salt, and continue to simmer until the beans are almost soft, maybe 2 hours more. The centers of these beans should not be al dente.
  • Taste and add more salt if needed, then remove the pot from the heat and spoon out and discard the onion, garlic, and herb sprigs. The beans are now ready to eat, though they will have even better flavor if allowed to sit for at least a few hours-or better yet, overnight- before reheating and serving. (They should be transferred to a storage container with the broth, covered, and stored in the refrigerator, where they will keep for at least 4 days.)
  • Serve the beans in small bowls with plenty of the soupy broth and a dollop of the salsa, if desired. These beans can also be used to prepare other bean dishes, such as Frijoles Chinos o Fritos, Frijoles Puercos, or Frijoles Charros.

FRIJOLES CHARROS



Frijoles Charros image

Make and share this Frijoles Charros recipe from Food.com.

Provided by Manuel Rios

Categories     Lunch/Snacks

Time 20m

Yield 2-6 serving(s)

Number Of Ingredients 8

2 cups beans
3 slices bacon
1/2 tomatoes
1/4 cup onion
onion salt
60 g pork sausage
1/2 cup tomato puree
2 teaspoons Tabasco sauce

Steps:

  • Cook the beans the normal way.
  • Separate the beans and the juice.
  • In another pot put the juice; add the tomato and the onion.
  • Cut the bacon in small pieces and the sausage too.
  • Put the bacon and the sausage in the microwave for 1 minute on medium.
  • Put in the pot the bacon and the sausage.
  • Boil, all together, do not add water yet.
  • Add some Tabasco or chili powder if you have.
  • Boil it until the sousa has the flavor of the bacon and the sausage.
  • Then add a lit bit of water, and let it boil for 1 minute.
  • Then add the beans, and let it boil for 3 minutes.
  • Keep stirring it.

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