Frijoles Refritos – Refried Beans
From elgourmand2 8 years ago
- 30 Min + 1 Day to make
- Serves 8
I know, who needs this? Canned Frijoles Refritos these days are so jazzed up you can hardly tell they’re beans. Frijoles Refritos were originally trail or travel food. Travelers would put some cooked beans in a clay pot or a cleaned out goat or pigs stomach and carry them along on their travels. Read more The beans would sour a bit on the trip. When they got hungry they would build a fire on and around a, sorta, flat rock and, when that was good and hot, brush it off and put a couple tortillas and some of the beans on it and mash and stir the beans with a stick. Later, some smart hombre thought to bring along some fat back and spices to improve the flavor. Nothing wrong with tweaking a recipe a bit but you don’t want to go so far that it loses its identity completely. I can buy Frijoles Refritos here and top shelf brands too. Two problems. They are BLOODY dear and homemade is so easy and just taste better. I have spent a fair bit of time in Mexico and watched countless cooks make Frijoles Refritos. They may jazz them up a bit before serving but the basic beans are basic. These are basic. See less
Ingredients
- • 1 lb. (1 pkg.) Pinto beans. You can use black or red beans. shopping list
- • A bit of fat back or fatty bacon, diced fine. If you’re Vegan, use olive oil. shopping list
- • A wee bit of cumin, chili powder, oregano or sage. To taste. shopping list
- • Salt and FG pepper, to taste. shopping list
- • A little water, for adjustment. shopping list
- • Some chopped up chili peppers, your choice, to taste and optional. shopping list
How to make it
- 1. Cook the beans according to package directions. Keep in mind that the older the beans the more soaking and cooking they need. I soak the beans then discard the water and cook them in fresh water. Cuts down on the gas factor.
- 2. Drain the beans, reserving the cooking water.
- 3. Let the beans set out, covered, over night. Twelve hours or so.
- 4. Heat the Fat Back, or bacon in your large cast iron skillet. Stir.
- 5. Add the beans and spices and stir.
- 6. Heat, stir and mash until beans are heated through and pretty well mashed up, add a little of the cooking water as needed. You can use a potato masher here but don’t make a past out of this. Chunky.
- 7. Serve. See Photo
- These will last two or three days in the fridge or a long time in the freezer.
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