How to make Frijoles Refritos

frijoles_refritos.jpg

In our last foray into the kitchen, we had finished up making a fine pot of Frijoles de la Olla, and unless you’re an incredibly gluttonous pig, you should still have an ample amount of beans left over. If you did eat them all, be kind to your friends and make sure to stay away for a few days. For the rest of you, here’s another basic recipe that you can use, as you’ll not be wanting to eat them the same way. Fresh beans are delicious but if you warm them up the next day after refrigeration, you will be disappointed: the magic only lasts so long. Why do you think Mexicans came up with refried beans?

Contrary to their name, they do not have to be fried twice, and really, they don’t even have to be “fried” the first time, you just need a little oil for the cooking. So here’s how I make them: Click Here to continue!

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16 Responses to How to make Frijoles Refritos

  1. Tammy says:

    I really love how descriptive you were about each detail. That is exactly whay I needed. I didn’t know about most of what you said and I have asked quite a few people how to make this. Oh I love your recipe very much but the curse words would be nice not to have to read. :)

  2. Jesus says:

    Until now, I’ve only been cooking to stay alive for another day with $100/mth expendable income. Thanks to your awesome recipe, I’m a step closer to actually making food that tastes good too.

  3. Susana says:

    Real Mexicans make frijoles Refritos with lard. You don’t need a lot, but you do need lard, not oil.

  4. J Martin Villarreal says:

    Real Mexicanos use manteca!

  5. Tina says:

    thank you for sharing, this recipe was very helpful and fun to read ;)

  6. Dawn says:

    Seriously great recipe to read. It is fun and I can not wait to make Frijoles Refritos!

  7. Elizabeth says:

    Thanks for sharing this! I look forward to following along with the “frijolicide” …

    Oh yeah…thanks for using oil instead of lard/manteca! ..and your choice of words…fun stuff!

    By the way..I do like to consider myself a “real” mexican woman :)

  8. Dora says:

    Thanks for the recipe. I use bacon grease to fry the beans in. Then stir in cubes of Pepper-Jack for more flavor. No wonder I have a big Panza!

  9. george says:

    The beans have cooked an hour and a half or so and I am already eating them. Yum.

    The rice is on hte way although I cut the recipe in half but forgot to half the tomatoe sauce, I don;t think it will be a big deal.

    Good tip on the Olive Oil. THat’s all my wife uses for everything. I found some old saflower oil and I am using that instead.

  10. Juanita says:

    I read your tutorials on frijoles de la olla and refried beans. Very entertaining and made me lol. Great tips! Hope to see more soon

  11. Pege says:

    Thank you so much for the instructions! I’m an Irish Gringa formerly from LA and love Mexican food. I’ve made refried beans before, but it’s been a while and your tutorial was fun and very helpful! Wish me luck because I’m taking them to a “scrapbook” potucl get together and we’re making burritos :)

  12. Pege says:

    that’s supposed to say”potluck get together” :)

  13. el gringo salado says:

    for fuck’s sake is one of my favorite sayings so I actually give you props for being real. I like to get about 4-6 slices of thick deep smoked bacon and make a “pound sign” pattern on the bottom of my crock pot, add about 10 dried chile de arbol on that, top the crock pot off with water and 2 lbs dried pinto beans and go to work. then it is 50% bacon grease and 50% manteca(lard) proportionate to the amount of beans (about 1/4 cup each) in a heated skillet and let the magic happen …sometimes i like to add fresh, smashed, garlic in the last hour then remove it before smashing the beans…it adds alot of flavor, but garlic is fickle and will turn bitter if you leave it in too long

  14. el gringo salado says:

    oh, and that is about 6 hours in the crockpot…I use the frijolero on the beans but you can even use a hand mixer if you have done it right…should be tender enough. frijoles de la olla are good too

  15. Rob says:

    I am born and raised in LA but been living overseas and in Singapore for the last few years for work. I really miss great Mexican food! Although I am not Mexican heritage I grew up eating Mexican food. There are “Mexican food” food restaurants here in Singapore but it really sucks. There a couple run by Aussies that are tolerable. I think one Singaporean dude opened up a Baja Fresh here. There is one Mexican restaurant that is run by a chef from Mexico (I think Mexico City) which is very good but it is more high end and expensive. I finally decided “fxck it! I will make it on my own!” instead of going to these so called Mexican restaurants and getting in a really shXtty mood! I also want my kids to know what real Mexican food tastes like. I look forward to trying out your recipes!

  16. marie says:

    I purposely looked for authentic Mexican recipes on the internet…aka, NOT a white person like me! Chanfles, I did the refried beans and they were delicious…also did your Mexican Rice and it was delicious too

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