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My review
Frijoles Refritos (Refried Beans)
7
Fred Guevara
"An authentic recipe for Mexican-style beans. Serve moist and hot with your meal, cover with grated Mexican cheese and accompanied by pickled jalapeno peppers."
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Ingredients
6 h 18 m servings 215Original recipe yields 12 servings
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Note:
- Add water if needed during the cook time to ensure that the beans remain covered.
Nutrition Facts
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Reviews
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Newest
12/13/2016
Simple and honestly just great beans. Nothing fancy, nothing fake, just great beans. I did use oil to re-fry the beans as instructed and that was great but lard would even be more authentic a...
9/17/2017
Easy and tastes just like beans from a Mexican restaurant. Kids love it too!
11/28/2018
Yes I used dry beans and bacon instead of salt pork. I also used fresh garlic it was delish.
1/15/2018
This is the first time I've made refried beans and they came out great. I cooked it on high in a crock pot for 4 hours and then used a food processor instead of mashing the beans. It needed a li...
5/31/2018
Used bacon grease in place of the oil, added fine diced onion and jalapeno to the refry. Good beans.