Best 20 Frijoles Recipes

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 III

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.

CHARRO BEANS (FRIJOLES CHARROS)

Steps:

• Place ham hocks into a large pot and cover with water; bring to a boil. Boil until meat pulls back on bone, about 2 hours. Remove meat from bones, cut into bite-sized chunks. Reserve the bones but discard any fat.
• Chop 1/2 of the white onion, and leave other 1/2 whole; set aside.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, and chop when cool enough to handle. Pour bacon grease into a small bowl.
• Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Place chorizo into a bowl with chopped bacon, tomatoes, chopped onion, and jalapenos.
• Place ham chunks and bones into a large pot, pour pinto beans over top. Add water to cover and bring to a boil over medium or medium-high heat.
• Meanwhile, heat bacon grease in a large skillet over medium heat. Add chorizo and vegetable mixture and saute until vegetables are soft, 5 to 7 minutes.
• When beans boil, add the remaining onion half and garlic. Let boil for 3 to 4 minutes; add sauteed vegetables and meat. Return to a boil; add cilantro and chicken bouillon. Continue to boil for 15 to 20 minutes. Remove bones, season with salt, and serve.

ABUELA'S FRIJOLES NEGROS - GRANDMA'S CUBAN BLACK BEANS

Steps:

• Wash beans and let them soak in water and half of the green pepper over night at room temperature.
• Once beans have swollen, simmer on stove until they become soft (about 45 minutes).
• Heat olive oil in pan and sauté onion, garlic, and the rest of the green pepper.
• Add 1 cup of the coked beans to pan and mash well.
• Return entire mixture to pot with beans.
• Add salt, pepper, oregano, bay leaf, and sugar.
• Cover and return to boil.
• Simmer for 1 hour longer.
• Add vinegar and dry wine, cover and simmer for one hour longer.
• If beans are still too wet after this time, cook uncovered until they thicken.
• Remove bay leaf and top with olive oil prior to serving.

BLACK BEANS AND RICE(ARROZ CON FRIJOLES NEGROS)

Steps:

• In a medium saucepan, heat the oil on medium.
• Stir in the onion and pepper, add the garlic.
• Cook until tender or about 8-10 minutes.
• Stir in the remaining ingredients.
• Bring to a boil.
• Reduce the heat and simmer for 10 minutes.
• Serve over the white rice.

FRIJOLES A LA CHARRA

Steps:

• Place pinto beans in a slow cooker, and completely cover with water. Mix in garlic and salt. Cover, and cook 1 hour on High.
• Cook the bacon in a skillet over medium high heat until evenly brown, but still tender. Drain about half the fat. Place onion in the skillet, and cook until tender. Mix in tomatoes and jalapenos, and cook until heated through. Transfer to the slow cooker, stirring into the beans.
• Cover slow cooker, and continue cooking 4 hours on Low. Mix in the beer and cilantro about 30 minutes before the end of the cook time.

FRIJOLES I

Steps:

• Soak pinto beans overnight in 1 quart of water.
• Place beans into a large saucepan, and add water to cover. Add onions, garlic, salt and pepper. Bring to a boil, then simmer over medium-low heat until beans are tender, about 1 to 2 hours. Add additional water to the pan as needed to prevent burning.
• Mash the beans with a potato masher, and mix in the butter. Continue cooking, stirring occasionally, until the mixture is thickened and the butter is absorbed. Adjust seasonings to taste.
• Preheat oven to 350 degrees F (175 degrees C). Spread the bean mixture into a 9x13 inch baking dish, and sprinkle shredded cheese over the top. Bake for 15 minutes, or until cheese is melted.

BEAN TAMALES (TAMELES DE FRIJOLES)

Steps:

• Place corn husks in a bowl, cover with boiling water, and soak for a few hours. Drain, place on a work surface, and cover with a clean, damp towel.
• Place ancho chiles in a saucepan and cover with water. Bring to a boil over medium heat and cook until soft, about 10 minutes. Drain.
• Combine ancho chiles, garlic, cumin, salt, pepper, and a little water in a blender; blend salsa until smooth. Strain through a sieve.
• Heat oil in a large skillet over medium heat. Add 1/2 the salsa and cook, 3 to 5 minutes. Add refried beans, stir well, and cook until most of the liquid has evaporated, about 5 minutes. Set aside.
• Beat lard with an electric mixer until fluffy. Add masa and beat until well combined. Add remaining salsa and continue beating until dough has a uniform red color.
• Select 1 wide corn husk. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Place 1 tablespoon of beans and 1 jalapeno slice in the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales rest for 15 minutes before serving.

FRIJOLES DE OLLA

Steps:

• Measure water and lard into a large pot. Bring to a boil and add beans. Cook over medium heat for 2 to 2 1/2 hours. Season with salt and continue cooking until tender, about 30 more minutes.

MIMA'S CUBAN BLACK BEANS ( FRIJOLES NEGROS CUBANOS DE MIMA)

Steps:

• 1. Sort and clean beans, then rinse twice in cool water. In a heavy cooking pot, add water to cover the beans completely and soak overnight in the refrigerator. NOTE: what ever I have put in the above recipe that states Set Aside for Later does not go into the pot now. (Example recipe calls for 3/4 cup olive oil, half goes in now; the other 1/4 cup gets set aside for later). Next morning do not throw soaking water away put on the stove, to the pot add one whole green pepper core and seeds removed, cut pepper in half; add the two halves like this to the pot. Add half cup olive oil, three cloves garlic smashed, 2 tbls vinegar, 1/2 tsp oregano, cumin, salt, bay leaf, 1 tsp of sugar, and 2 tabelspoons red wine. Cover and cook on medium low flame for about 2 1/2 hours.
• 2. While beans are cooking make this sofrito, This sofrito should be added to the beans, after two and a half hour of cooking has past. In a large skillet heat remaing 1/4 cup olive oil; add the other remaining diced green pepper,the diced onion, the three cloves of remaining smashed garlic, plus the teaspoon of garlic powder; plus the 1/2 tablespoon of sugar, the black pepper, and remaining 1/2 tsp of oregano; and saute until onion and peppers are limp. Next add about 20 olives whole from the jar do not mince or cut and add the fire roasted pimento strips. salt to taste saute for another minute and set aside. After 2 1/2 hours have passed add your sofrito mixture to the simmering beans; give a good stir. Cover and cook for another hour. After your hour has passed uncover the pot and with a potato masher, Mash down two or three times only. (No more then three times). Next take a large spoon and give another good stir making sure to mix everything very good. If the liquid level in the bean pot has dropped down or has started to absorb add another one cup of water. Stir well again taste to see if they have enough seasoning (salt) Cover again and cook for another hour always on a low simmer. Total time now should be 4 1/2 hours. Uncover pot; Beans should be sort of thick not watery, They will not be real thick either, if still a little watery uncover the pot and cook for another half hour uncoverd. Stir often to be sure your beans do not stick to the bottom of the pot. Taste to see once again if seasoning is right salt and pepper and serve on top of fluffy white rice. I have a recipe for white rice posted. You can also eat the beans in a bowl with crusty cuban bread, however, they are almost always eaten on top of white rice or on the side. traditionaly almost always a fresh ham roast is served with the rice and beans or at Christmas a whole pig is roasted and served with these beans and rice. Enjoy
• 3. I will post a picture this weekend of the finished beans.

EASY COWBOY BEANS (FRIJOLES CHARROS)

Steps:

• Combine pinto beans, tomatoes with green chile peppers, ham, cilantro, red onion, garlic, black pepper, and hot sauce in a saucepan; bring to a boil. Reduce heat and simmer for about 1 hour.

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.

BLACK BEANS (FRIJOLES NEGROS)

Steps:

• Wash the beans and soak overnight in the water. When the beans swell, cook in the same water until soft, about 45 minutes. Heat 1 cup oil in a frying pan, add onions, garlic and green peppers. Add 1 cup of the beans to the pan and mash. Add this to the beans together with the salt, pepper, if using, oregano, bay leaves and sugar. Allow to boil for a 1 hour then add the wine and vinegar allowing to cook uncovered for a while. Add the 4 remaining tablespoons olive oil just before serving.

REFRIED BLACK BEANS (FRIJOLES NEGROS REFRITOS)

Steps:

• Heat the oil in a medium pan over medium-high heat until it shimmers. Add the onion and cook, stirring often, until it's soft and browned at the edges, about 5 minutes. Add the beans, garlic, and chile powder.
• Let the beans come to a brisk simmer, then lower the heat to maintain a gentle simmer. Cook, stirring and mashing often until the beans resemble a very coarse puree and have thickened, 15 to 20 minutes. When you tip the pan, the beans should creep forward like lava. The beans will thicken a little more once they cool. Add salt to taste. Use warm or at room temperature.

FRIJOLES BORRACHOS

Steps:

• To prepare the beans, put the beans in a pot, add 3 times their volume in water. Cover and cook over low heat for 1 1/2 to 2 hours or until the beans are tender. If needed, add more warm water.
• Meanwhile, heat the lard in a large, deep, and heavy skillet, over a medium high heat. Add the onions and fry until lightly browned. Add the tomatoes, chilies, and cilantro. Add the cooked beans, salt, and beer. Continue to cook, uncovered, over low heat until the mixture thickens, about 45 minutes.
• Pour the hot beans into a decorative clay or ceramic serving dish. Serve with roasted meat and corn or flour tortillas.

FRIJOLES II

Steps:

• Place the beans, sugar, garlic, onion, and bacon into a slow cooker. Pour in the water, cover, and cook on High for 6 hours. Drain off 2/3 of the liquid, and discard bacon. Use a potato masher to mash beans to a chunky consistency. Season with salt to taste, and serve hot.

FRIJOLES CHARROS

Steps:

• Cook the beans the normal way.
• Separate the beans and the juice.
• In another pot put the juice; add the tomato and the onion.
• Cut the bacon in small pieces and the sausage too.
• Put the bacon and the sausage in the microwave for 1 minute on medium.
• Put in the pot the bacon and the sausage.
• Boil, all together, do not add water yet.
• Add some Tabasco or chili powder if you have.
• Boil it until the sousa has the flavor of the bacon and the sausage.
• Then add a lit bit of water, and let it boil for 1 minute.
• Then add the beans, and let it boil for 3 minutes.
• Keep stirring it.

FRIJOLES NEGROS- CROCK POT MEXICAN BLACK BEANS

Steps:

• Soak the beans for at least 8 hours. If they are old, 24 hours is great. You must change the water at least 3 times to rinse the white foam that appears in the surface.
• Pour the beans in the crock pot with the water, the bay leaves, the onion and garlic. (Cut in half the garlic cloves to take out the stem that germinates so it is nicer for your tummy, you can plant the stem or just through it away).
• Cook on high for 12-15 hours. Check the amount of water around the 8th hour and fill again if necessary.
• Turn of the crock pot and add the salt, stir softly and let it rest for at least 30 minute.
• *You can use more beans, depending of the capacity of your crock pot. It will be a nice soup that you can enjoy hot or cold. Separate the beans for using them in other recipes like fried and mashed beans.

BLACK BEAN SOUP (SOPA DE FRIJOLES)

Steps:

• Soak the beans overnight in cold water. Heat the olive oil in a heavy soup pot over moderate heat. Add the onions, garlic, and jalapeno. Cook over low heat until almost tender, then stir in the paprika, cumin, coriander, and bay leaf.
• Add the stock or water. Drain the soaked beans and add them to the pot. Cover and simmer until the beans are just tender. Add the tomatoes. Continue to simmer until the beans are completely tender and the flavors are well blended, about 20 to 30 minutes. Add salt and hot pepper sauce, to taste. Carefully mix together the diced avocado, chorizo and tomato. Garnish each portion of the soup with a spoonful of this mixture.

FRIJOLES NEGRO BARRACHOS AKA DRUNK BLACK BEANS

Steps:

• Sort and rinse beans. Put beans in a dutch oven and cover with cool water to 3 or 4 inches over the beans. Soak overnight or bring to a boil and cook 2 minutes, remove from heat, cover and 1 hour. Drain and rinse beans and return to dutch oven with fresh water about 2 inches over the beans. Add one onion half with skin, bay leaf and baking soda to the dutch oven containing the beans and water. NO SALT YET! Using high heat bring beans to a boil then lower heat to medium high a and cook 20-25 minutes or until beans are al dente. Remove from the heat completely and season with salt, to taste. Do NOT add salt prior to this as beans will stay tough.
• Meanwhile, make seasoning paste: With scissors, cut stems from chilies and open them down one side to discard seeds and any large membrane. Put chilies in a bowl with very hot water to cover well and weigh down with something to keep them submerged. Soak for at least 15 minutes or until you are ready for them. Skip if using canned chipotles.
• In an oven proof skillet with NO oil or spray add one onion, quartered, and jalapeno. Broil about 5-7 minutes or so until blackened and charred. Remove from pan, remove seeds and stem from jalapeno when cool.
• While cooling toast cumin and coriander seeds In same skillet, wiped clean if needed, just until they begin to release their fragrance.
• Drain chilies and discard soaking water. Toss chilies, toasted seeds, charred onion and jalapeno, garlic, oregano, 1 tsp salt, cumin, coriander, peppercorns, cloves and half of the broth. Blend until smooth, adding a little more broth if needed to get the mixture moving.
• Heat oil in the same skillet until and add puréed mixture, Sounds weird but trust me! Cover with a lid to keep it from splashing and burning you and making a huge mess. Cook 5 -10 minutes or so, until fragrant and slightly thicker. Stir often to keep it from burning and be careful it does not splash on you.
• Drain beans again and remove bay leaf and onion. Add all the paste to the beans along with the beer, rest of broth, tomatoes with their juice, celery, carrot and the remaining onion half, roughly chopped.
• Allow to simmer uncovered for about 20 minutes or so or until the beans are completely done and veggies are tender. You can add a little water, broth or better yet, beer, if you wish.
• Stir in chopped cilantro, lime zest and juice. Taste now and season with more salt if desired. Enjoy!
• Note: You can make this a main dish by tossing in about 1/2 cup rendered chorizo or other sausage or cooked meat if desired or leave vegetarian. Either way this is great over brown rice or even white rice.
• Note: This freezes very well. I pour two cups into a ziploc bag, seal, label and lay flat. Once frozen you can stack them up on top of each other. Then thaw and reheat and serve over rice if desired.