Best 9 Refried Beans Frijoles Refritos 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.

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.

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.

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.

NEW STYLE REFRIED BEANS (FRIJOLES REFRITOS ESTILO NUEVO)

Steps:

• Heat the olive oil over medium-high heat in a medium saucepan. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 4 minutes. Add the beans, ham hock, and cilantro. Pour in enough water to cover the ingredients by 2 inches. Toss in the bay leaves and bring the water to a boil, then adjust the heat so it is boiling gently. Cook the beans until tender, about 2 hours. Keep an eye on the beans; they should always be covered by liquid. When the liquid meets the level of the beans, top it off with cold water. Toward the end of cooking, ease up on the liquid you add; the goal is to have the beans barely covered with liquid by the time they're tender.
• Drain the beans, reserving the liquid. Discard the turkey wing or ham hock and the bay leaves. (Leave the cilantro in with the beans.) Put the bean mixture in a food processor and process, gradually adding enough of the reserved liquid, until the beans are the consistency of mashed potatoes. Season, to taste, with salt and pepper. Mound the beans on a platter and garnish with tortilla chips and radish slices, if using. (The beans can be prepared up to 30 minutes in advance. Return the beans to the saucepan and keep warm over very low heat.)

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.

FRIJOLES REFRITOS II (REFRIED BEANS)

Steps:

• Wash and drain beans.
• Place in a bowl and mash.
• Add spices and work them in.
• (I use my hands).
• In a small fry pan, (medium heat) 3 tbls, of olive oil.
• Add beans, stir and warm through.
• Press bean down and lower heat.
• Let beans brown on the bottom for 3-4 minutes.
• Do not stir.
• Loosen edges with spatula and turn upsidedown on a heated platter.
• Don't worry if it doesn't come out in one piece, just glop it back together.
• Drizzle with remaining olive oil and cover with Parmesan cheese.
• Serve hot or cold.

MEXICAN REFRIED PINTO BEANS, FRIJOLES REFRITOS

Steps:

• 1. After making your pot of pinto beans see my post for Frijoles Charros or cook a pot of pinto beans, cleaned, sorted, rinsed. Put into a large pot cover with cold water add a piece of salt pork or ham bone, half an onion and three cloves garlic. Add a teaspoon of salt and cover. Cook over a low flame 3 to 4 hours until beans are tender. Stir every half hour making sure the water does not evaporate. If the water goes down add a little more. You can now proceed remove from the pot the amount of beans called for to make refried pinto beans.
• 2. In a large skillet fry 6 slices bacon until crisp. Remove bacon and crumble set aside. In the hot bacon greese add 2 or 3 cups cooked tender beans ( no liquid just beans) if you do not have bacon greese you can use pork lard or if you do not want to use lard you can use canola oil. My preference is bacon greese or lard. The pinto beans have such a delicious flavor when done in bacon greese or lard. With a potato masher begin mashing the beans down to a paste. Keep your flame at a medium heat. Keep mashing until the beans start to move away from the sides of the skillet. you might have to add a little more greese or lard or oil. Beans should be soft and creamy and mashed down to a smooth consistency. Season with garlic powder, salt and pepper. Taste to see if seasonigs are right. Once beans start breaking away from the side of the skillet they are ready. Serve as a side dish or with cheese melted on them or as a dip. If making toastadas just slather on a crisp hard corn tortilla with a little salsa and cheese. Enjoy. Great as an appetizers on crisp bread or crispy mini tortillas.
• 3. In my picture above I show them used on Molletes. As an example. Molletes is a Mexican crisp bread roll slathered with refried beans and melted cheese they are served cut up as appetizers or as a snack.

REFRIED BEANS - FRIJOLES REFRITOS

Steps:

• 1. Heat bacon drippings in frying pan or saucepan. Add beans and simmer for 5 minutes.
• 2. Top with cheese and serve when melted.