Frijoles refritos perfectly embody the simplicity and rich flavors of traditional Mexican cuisine. They are often served as an accompaniment to tacos, burritos, enchiladas or simply with tortillas. The beans, usually black or pinto, are cooked, mashed and re-cooked with fat, such as oil, lard or butter.
Ingredients
-
- 500 g dried kidney or black beans (or canned, to save time)
- 2 CS vegetable oil or lard
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed
- Salt and pepper to taste
Cook the beans
Soak dried beans overnight in water. Drain, then cook in unsalted water for about 1-2 hours, until tender. Otherwise, simply drain canned beans.
Sauté onion and garlic
Heat oil or lard in a frying pan. Add onion and sauté until translucent. Add the garlic and continue cooking for a few moments.
Mash the beans
Add the cooked beans to the pan. Mash with a fork or potato masher. Cook over low heat, stirring regularly to prevent sticking.
Season to taste
Add salt and pepper to taste. Continue cooking until thick and creamy.
Serve frijoles refritos hot, garnished with fromage frais, coriander or a touch of chilli for extra flavour.
Advice
Add a little chicken stock or spices like cumin during cooking for extra flavor. Store frijoles refritos in the refrigerator; they taste even better reheated.