Best Frijoles True Border Refried Beans Recipes

AUTHENTIC MEXICAN REFRIED BEANS RECIPE (FRIJOLES REFRITOS)

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.

MEXICAN TAKE-OUT FRIJOLES REFRITOS (REFRIED BEANS)

Steps:

• Let the beans soak overnight in a large bowl, in enough water to cover them by 2 inches or quick-soak them by rinsing the beans in a colander under cold water and discard any discolored ones. Combine the beans in a soup pot with enough cold water to cover them by 2 inches, bring the water to a boil. Let the beans boil for 2 minutes. Remove the pot from the heat and let the beans soak, covered, for 1 hour.
• Drain the beans, pour them back into a pan, and add enough water to cover them by 2 inches. Cook the beans over low heat, uncovered, for 30-45 minutes or until almost cooked through. Add the salt and cook for 15-20 minutes, or until the beans are cooked and creamy inside. Add more hot water if necessary to keep the beans just covered.
• Drain the beans and reserve the liquid. Put the beans back in the pot with about 1 cup of their cooking liquid. Mash them with a potato masher or the back of a wooden spoon until they are creamy. Add more liquid if necessary.
• In a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring frequently, until deep golden brown, about 10 minutes. Add the garlic and cook a minute or so, then add the mashed beans. Continue to cook, stirring about 10 minutes, or until the beans are the desired thickness. Add more bean liquid if you like your beans thinner. Taste and season with more salt if needed. Serve with the crumbled cheese.

CROCK POT FRIJOLES REFRITOS (REFRIED BEANS)

Steps:

• Sort & rinse beans. Place in crockpot, cover with water and soak 8 hours or overnight.
• Drain water from beans & rinse again. Remove water from the crockpot and rinse again.
• Place back in crock pot and add water & salt. Cover and cook on low 10 hours.
• Reserving liquid, drain beans & place in bowl.
• Heat oil in skillet & saute onions and garlic over medium heat until tender. Transfer to blender.
• Add chilies, cumin, and jalepenos, and blend until smooth.
• Add cooked beans (in batches---there's too much to do all at once) to blender and blend until smooth. Pour into crock pot.
• Stir well and gradually add reserved liquid until beans reach desired consistency.
• Cook on high 20-30 minutes.

FRIJOLES REFRITOS (REFRIED BEANS)

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.

FRIJOLES REFRITOS (REFRIED BEANS)

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.

REFRIED BEANS: FRIJOLES REFRITOS

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.

REAL REFRIED BEANS

Steps:

• Soak the beans overnight, then drain. Place in a large pan with the quartered onion, the herbs, and chili. Pour over enough cold water to cover and bring to a boil. Reduce the heat, cover, and let simmer gently for 2 hours, or until the beans are very tender.
• Drain the beans, reserving the cooking liquid, and discard the onion, herbs, and chili.
• Place two-thirds of the beans with the cooking liquid into a food processor or blender and process until coarsely blended.
• Heat the oil in a heavy skillet over medium heat. Add the chopped onion and cook for 10 minutes, or until soft and golden. Add the cumin and cook, stirring, for 2 minutes. Stir in the pureed and reserved beans and cook, stirring constantly, until the liquid reduces and the mixture thickens. Serve immediately.