Frijoles (Mexican Style Pinto Beans)

"Beans are a part of everday eating in the Southwest. Frijoles are served either soupy in broth or mashed and fried (frijoles refritos- or refried beans). This mouthwatering recipe features both variations. Tip: If you want the beans extra spicy, do not remove the seeds from the chiles. Prep time does not include soaking. From Ladies Home Journal."
 
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photo by gailanng photo by gailanng
photo by gailanng
Ready In:
1hr 30mins
Ingredients:
9
Serves:
10
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ingredients

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directions

  • Soak beans according to package directions; drain.
  • Heat oil in stock pot or dutch oven over medium-high heat.
  • Add salt pork; cook 2 minutes, until browned.
  • Reduce heat to medium; add onions and chile and cook 4 minutes.
  • Add garlic and cook 1 minute.
  • Add drained beans, water and cumin seed.
  • Bring to a boil; reduce heat to medium-low, cover and simmer 30 minutes.
  • Add salt and continue to cook 25 to 35 minutes more, until tender.
  • (Can be made ahead. Cool. Transfer to large microwaveproof container. Cover and refrigerate overnight. To reheat: Microwave on high 10 minutes, stirring once after 5 minutes, until heated through.) Makes 7 cups.
  • Refries Beans (frijoles refritos):

  • Heat 1 tablespoon olive oil or lard in large skillet over medium-high heat.
  • Add 1/2 cup finely chopped onion and cook 2 to 3 minutes, until browned.
  • Add 2 teaspoons finely chopped garlic and cook 30 seconds.
  • Add 2 cups cooked beans and 1/3 to 1/2 cup bean liquid to skilet.
  • (Or, microwave 2 cups refrigerated beans and 1/3 to 1/2 cup bean liquid on High, 2 to 3 minutes, until room temperature, and add to skillet).
  • Mash beans and liquid coarsely with back of wooden spoon or potato masher.
  • Cook 1 to 2 minutes more, untilheated through, addingmore bean liquid or water if needed.
  • Transfer beans to a food processor.
  • Process just until smooth.
  • Makes 2 cups (4 servings).

Questions & Replies

  1. Has anyone tried adding cilantro?
     
  2. Love the recipe but my beans always turn out a grayish color. How do I make them less grayish? Thank you!
     
  3. I know this is probably a dumb question. Do I follow the first recipe then if I want refried do the second.
     
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Reviews

  1. Arriba, arriba, andele! I don't know if that slang is appropriate or not, but I couldn't help thinking the phrase throughout my cooking process. I cooked 2 lbs of pintos using a ham bone for seasoning and purposely cooked them thick to be used in burritos and dip. Excellent recipe...muchas gracias!
     
  2. I made this using quick method of boiling beans for 2 minutes then let them stand off heat and sit covered untouched for 1 hour. Then resumed recipe in different pot after draining soaked and boiled beans. From there followed exactly as written except I used cumin powder instead of seeds (a light teaspoon). Cooked until soft and tender on low covered simmer. Fantastic recipe and just the most delicious home cooked pot of beans. Better the next day too. Use the salt pork and try this! Great results.
     
  3. These were very tasty. I made them re-fried and everyone enjoyed them. I only used 1 jalapeno and next time will bump up the spice becuase our beans had more of a bacon flavor than spicy but still very good. I made the whole batch re-fried and plan to freeze the leftovers.
     
  4. this is how i make the beans better than canned guys thanks for posting this recipe you can also use a hamhock add have a really fine dinner of beans and corn bread before you mash the little suckers lol dee
     
  5. Glad I found this recipe because I hate eating anything out of a can anymore. They make a great and healthy side dish. Sometimes when I make these I take a little and mash them and make chip dip adding a little cheese and scallion to the top. It's so good. Oh and I also add a little black pepper as well.
     
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Tweaks

  1. I made these many times following the recipe as posted with one exception - I use ground cumin instead of cumin seeds. It is a great recipe if you are looking for authentic tasting mexican pinto beans. Living in So Cal I have had my share of Mex beans - and this recipe is as good as the great ones!
     

RECIPE SUBMITTED BY

<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! &nbsp; Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!!&nbsp; &nbsp; A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much!&nbsp;</p>
 
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