90 min, requires preparation the day before
Frijoles are probably a staple of Mexican society (the same way the baguette is a staple of French society and the toilet paper — of German)! They are used as a side dish in many (like really many) Mexican dishes, they can also be used as a main course in some other presentations. The frijoles refritos (refried beans) is one of our favorites because you can use it as a topping for your tacos, lonches, quesadillas and so on, as a dip with totopos (tortilla chips) or as a side in a (spicy) dish to complement it.
Keywords: refried beans
Yields 300 g
- 200 g of beans
- 1 serrano chili
- olive oil
You will need
- potato masher
- Soak the beans overnight.
- Cook the beans in lightly salted water on medium heat until tender.
- Cool down the beans in their cooking liquid.
- Cook the chili on a skillet with a bit of olive oil on medium heat, until blistered on all sides.
- Add the beans to the skillet with a bit of their cooking liquid (keep about 1 cup separately), cover, and bring to a boil.
- Smash the beans and the chili using a masher until there are very few whole beans left.
- Reduce or add more liquid to achieve the desired consistency.
Notes & tips
The use of chili to prepare frijoles refritos is optional, it was the way of Margarita’s grandma.