Mexican recipes
Refried beans (Frijoles refritos)
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Mexican
Ingredients
- 2 1/2 cup of dry pinto beans (about 1 lb) 600 ml of dry pinto beans (about 1 lb)
- Water Water
- 1/2 cup chopped onion 120 ml chopped onion
- 2 tbsp olive oil 30 ml olive oil
- 1/4 cup water 60 ml water
- Salt to taste Salt to taste
- 1/2 cup roughly grated Cheddar cheese (optional) 120 ml roughly grated Cheddar cheese (optional)
Method
Rinse the beans in water and discard any stones, dirt, or bad beans.
Cook the beans
Put the beans into a pot and cover them with at least 3 inches of water. Bring to a boil, lower heat and simmer, covered, for about 2 1/2 hours, until the beans are soft and the skin is just beginning to break open.
Strain the beans and set aside.
In a large frying pan over medium to high heat add the olive oil and cook the onions until soft translucent. Add the cooked beans and 1/4 cup of water to the pan and using a potato masher, mash the beans while cooking them, until they are a rough puree. If necessary, add a little water while cooking the beans to keep them from becoming too dry.
Season with salt to taste, add the grated cheddar cheese (if using) and stir well until the cheese is melted.
Cook the beans
Put the beans into a pot and cover them with at least 3 inches of water. Bring to a boil, lower heat and simmer, covered, for about 2 1/2 hours, until the beans are soft and the skin is just beginning to break open.
Strain the beans and set aside.
In a large frying pan over medium to high heat add the olive oil and cook the onions until soft translucent. Add the cooked beans and 1/4 cup of water to the pan and using a potato masher, mash the beans while cooking them, until they are a rough puree. If necessary, add a little water while cooking the beans to keep them from becoming too dry.
Season with salt to taste, add the grated cheddar cheese (if using) and stir well until the cheese is melted.
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