FRIJOLES REFRITOS (CLASSIC MEXICAN REFRIED BEANS)
Make and share this Frijoles Refritos (Classic Mexican Refried Beans) recipe from Food.com.
Provided by Joy1996
Categories Mexican
Time 15m
Yield 1 Pint
Number Of Ingredients 5
Steps:
- Mash the beans in a bowl.
- In a medium skillet, heat the oil over medium heat.
- Add the onion and the garlic; cook and stir until onion is deep golden, about 10 minutes.
- Stir in the mashed beans and cook for about one minute.
- Add salt to taste.
- Makes about one pint.
Nutrition Facts : Calories 424.8, Fat 41, SaturatedFat 5.3, Sodium 5.3, Carbohydrate 15.1, Fiber 1.8, Sugar 4.8, Protein 1.8
FRIJOLES REFRITOS RECIPE
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
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 REFRITOS
Provided by Marilyn Tausend
Categories Bean Side Cinco de Mayo
Yield Serves 6
Number Of Ingredients 5
Steps:
- Heat the lard in a skillet over low heat, add the beans, and cook, mashing and stirring, until quite dry and a wooden spoon pulled through the center of the beans forms a long canyon, 15 to 20 minutes.
- If preparing the beans central Mexico-style, serve immediately, topped with a little cheese, if desired. If preparing rolled beans, continue to cook until the mass of beans pulls away from the side of the skillet. Shake the pan back and forth, sliding the beans to one side, then tilt the pan so the mass of beans flips over into a roll, like an omelet. A spatula may be used to help turn it. Transfer to a platter, sprinkle with the cheese and onion, and accompany with the totopos.
REFRIED BEANS: FRIJOLES REFRITOS
Provided by Robert Irvine : Food Network
Categories side-dish
Time 2h45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a large stockpot, bring the beans to a boil in 8 cups water. Let boil for 15 minutes and skim off any scum that rises to the surface. Drain beans in a colander and rinse. Wash out the pot and return the beans to the pot with 8 cups fresh water. Bring to a simmer, cover and let cook until tender, about 2 hours over low heat.
- In a large saute pan, heat oil over medium-high heat until it begins to shimmer. Add onion and garlic and saute until the onion turns translucent. Add chili powder, salt, and pepper, and cook for a few minutes to allow flavors to integrate. Drain beans and add to pan, mashing the ingredients together. Heat through and serve with minced cilantro or minced parsley sprinkled on top.
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 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 REFRITOS (REFRIED BEANS)
Provided by Sergio Remolina
Categories Bean Vegetable Side Legume Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 3 cups
Number Of Ingredients 6
Steps:
- In a heavy 10- to 12-inch skillet over moderate heat, heat the lard. Gradually add the cooked beans and broth as necessary and use a bean or potato masher to gently mash them, lowering the heat if necessary to prevent scorching. Using a spatula or a flat wooden spoon, continue stirring and scraping the sides of the skillet until the beans dry out slightly and have cooked down to a paste. The beans should be moist and shiny.
- Serve the beans on a platter and garnish with the Queso Fresco and tortilla chips.
FRIJOLES REFRITOS (REFRIED BEANS)
When I have left over pinto beans, this is our favorite recipe. Once you taste it, you'll never settle for canned refried beans again. Queso Blanco is not a melting cheese but it becomes soft and creamy when heated. In this recipe you get yummy savory beans with creamy little bits of cheese. Delicious!
Provided by Sandy in Oklahoma
Categories Beans
Time 25m
Yield 4 cups
Number Of Ingredients 7
Steps:
- Place beans and juice in blender or food processor. Blend just enough to break into small pieces.
- Cook and stir onion and jalapeno in hot lard or butter until tender. Stir in beans 1 cup at a time until they are all incorporated.
- Continue cooking and stirring constantly until mixture thickens and you can see the bottom of the pan as you stir.
- Add cheese and stir until well-blended. Add salt and pepper to taste.
- Note: My home cooked pinto beans tend to be spicy. If you are using mild beans or canned beans, you might want to add a couple cloves of minced garlic and 1/2-1 teaspoon cumin.
Nutrition Facts : Calories 365.4, Fat 13.9, SaturatedFat 5.2, Cholesterol 12.2, Sodium 2, Carbohydrate 46, Fiber 15.6, Sugar 1.1, Protein 15.6
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