Tacohuaco

Frijoles refritos

DipsFoundation recipesMexican cuisineSaucesSpicy

90 minutes, 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.

Ingredients

Yields 300 g

  • 200 g bean
  • 1 serrano chile
  • salt
  • olive oil

You will need

  • potato masher

Directions

  1. Soak the beans overnight.
  2. Cook the beans in lightly salted water on medium heat until tender.
  3. Cool down the beans in their cooking liquid.
  4. Cook the chile on a skillet with a bit of olive oil on medium heat, until blistered on all sides.
  5. Add the beans to the skillet with a bit of their cooking liquid (keep about 1 cup separately), cover, and bring to a boil.
  6. Smash the beans and the chile using a masher until there are very few whole beans left.
  7. Reduce or add more liquid to achieve the desired consistency.

Notes

The use of chile to prepare frijoles refritos is optional, it was the way of Margarita’s grandma.

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