AUTHENTIC MEXICAN REFRIED BEANS RECIPE (FRIJOLES REFRITOS)
Mexican refried beans or frijoles refritos are a Mexican food staple that everyone should master. You'll love this easy authentic refried beans recipe because it's better than canned or restaurant refried beans. This recipe makes THE best refried beans!
Provided by Nancy Lopez & MexicanMadeMeatless.com
Categories Main Course Side Dish
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : ServingSize 4 servings, Calories 222 kcal, Carbohydrate 24 g, Protein 8 g, Fat 11 g, SaturatedFat 2 g, Sodium 2 mg, Fiber 8 g, Sugar 1 g, UnsaturatedFat 9 g
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
VEGETARIAN REFRIED BEANS
Traditional vegetarian refried beans that taste great with hardly any fat!
Provided by what's for dinner?
Categories Side Dish Beans and Peas
Time 4h30m
Yield 12
Number Of Ingredients 7
Steps:
- Place the beans in a large saucepan, and cover with an inch of water. Place over high heat, and bring to a boil. When the beans have come to a boil, drain, and return them to the same pot. Cover the beans with 2 inches of water, and stir in 1 tablespoon of garlic, the tomato, cumin, and chili powder. Bring to a boil over high heat, then reduce heat to low, and simmer until the beans are very soft, about 3 hours and 45 minutes, adding water as needed.
- Once the beans have cooked, mash them with the remaining tablespoon of garlic, the oil, and salt to taste; use additional water as needed to achieve desired consistency. Place over low heat for 30 minutes, stirring occasionally. Serve.
Nutrition Facts : Calories 160.9 calories, Carbohydrate 25.3 g, Fat 3.1 g, Fiber 6.3 g, Protein 8.5 g, SaturatedFat 0.4 g, Sodium 595.1 mg, Sugar 1.2 g
VEGETARIAN RE-FRIED BEANS (FRIJOLES) FROM SCRATCH
Categories Bean Appetizer Side Fry Sauté Vegetarian Kid-Friendly High Fiber Low/No Sugar Casserole/Gratin Edible Gift Potluck
Yield 10 cups 10 people
Number Of Ingredients 5
Steps:
- 1) Rinse and pick through the beans in a colander. Check for stones and blackened beans to be removed. 2) Transfer the rinsed beans to a large pot and cover with clean, filtered water. (To help remove gas, drain the water after 20 minutes at a hard boil and replace with more filtered water. Return to a hard boil.) 3) After 20 minutes at a hard boil, reduce heat to low, cover and allow to simmer for 4 hours. 4) Once 4 hours has passed, remove beans from heat. In a large frying pan heat your Olive Oil on medium-high. Add the onion and cloves. Cook till the everything is a nice golden brown color. 5) For the frying pan, reduce heat to Medium-Low. With a slotted spoon begin transferring the cooked beans over the onion and garlic. 6) Once all the beans are in the frying pan, set aside the bean broth in your pot for later use. Sprinkle Garlic Salt over the frying beans. Fold the beans with a wooden spoon so the oil, salt, garlic and onions are well distributed. 7) Continue frying the beans till the liquid at the bottom of the pan looks milky or about 15-20 minutes. 8) Mash beans with a potato masher or a fork till they are at your preferred consistency. 9) In the center of your mashed beans create a well for the bean broth. Stir up the broth and pour enough of the broth in the well to reach the level of the beans. Gently cut through the mashed beans to create an even and creamy texture. If the beans seem to wet, allow the water to cook off, stirring occasionally. The bottom of the pan has a tendency to over cook the beans. If they still seem to dry, add more bean broth or filtered water. 10) Your all done, serve with grated cheese, tortillas, chips or use as a side for another Mexican dish. Enjoy!
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- In a large skillet or cast iron skillet, add the oil and heat until it shimmers. Turn the heat to medium low and add the onions. Saute the onions for about 5-8 minutes or until they're softened.
- Sprinkle in the cumin, chili powder, garlic and salt. Stir for about 30 seconds to incorporate into the onions.
- To the pan, pour in the beans and all their juices. Stir and bring to a simmer. Once simmering reduce heat to medium low and begin mashing. Cook, while mashing and stirring for about 10 - 15 minutes or until most of the beans are broken up, some chunks are okay and they're shiny. Adjust the heat down as needed. They will thicken as you mash and cook them. Overcooking causes dryness.
- When to the desired consistency remove from heat and squeeze in the juice from half a lime. Stir, taste for salt. Rest for about 5 minutes, if needed. They'll thicken further as they cool. Lid until ready to use. Share warm as a side or use as a component in another recipe. Feel free to add a splash of water or veggie broth if they become too thick.
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