Frijoles refritos
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
Keywords: refried beans
Ingredients
Yields 300 g
- 200 g of beans
- 1 serrano chile
- salt
- olive oil
You will need
- potato masher
Directions
- 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.
Explore ingredients
Ingredients explorer
Name | Kind | Season | Contains |
---|---|---|---|
Bean | Vegan | ||
Chile | Vegan | ||
Olive oil | Vegan | ||
Salt | Vegan |