Frijoles Refritos - Mexican Refried Beans
Also called frijoles "chinitos", many people have tried the Tex-Mex version of frijoles refritos, or refried beans. You'll find that in comparison, the state-side version of refried beans is quite loose, while this traditional preparation results in a dish that is more dense and lends itself much better to being a main course than a side.
- 3 cups of beans from frijoles de la olla with a bit of their broth
- 3 tablespoons of pork lard (or substitute vegetable oil)
- ½ onion, finely chopped
- Heat the lard or oil in a large frying pan.
- Add the chopped onions and cook until transparent.
- Meanwhile, heat the beans and broth if not already at room temperature.
- Break up the beans with a potato masher until they form a thick paste.
- Add the broth and continue mashing until well mixed.
- Once the onions are cooked, add the bean mash and cook over medium / low heat, turning continuously.
- The beans are ready when you notice that they start to lift easily from the bottom of the pan as you move them.
- Fold the beans over themselves to make a compact roll, sort of like you would an omelet and serve on a plate or scoop into a bowl.
- Serve hot topped with your choice of garnish.
Our favorite toppings are a Mexican cheese like Cotija and salsa or chili peppers.