Frijoles Refritos
Frijoles Refritos Recipe from Mexico - Pinto Beans with Onion, Celery, and Salt
Introduction
Frijoles Refritos, or Refried Beans, is a classic Mexican dish that is a staple in many households. This dish is made by cooking pinto beans until they are soft, mashing them, and then frying them in oil. Frijoles Refritos can be served as a side dish, a filling for tacos or burritos, or as a topping for nachos.
History
The origins of Frijoles Refritos can be traced back to Mexico, where beans have been a dietary staple for centuries. The process of cooking and mashing beans dates back to pre-Hispanic times when indigenous people in Mexico would cook beans in clay pots and mash them with a wooden tool called a molcajete. The Spanish introduced the technique of frying the mashed beans in lard, which is how the dish got its name "refried beans."
Ingredients
- 16 oz (454 g) dried pinto beans
- 0.5 medium-sized onion
- 1 large celery stalk
- 1 tbsp salt
How to prepare
- Rinse the beans thoroughly. Place them in a pot and cover with water. Cut the onion into quarters, chop the celery, and add both to the pot along with salt. Simmer the beans until they become soft, which should take approximately two hours. Heat half an inch of oil in a large skillet over medium heat. Transfer the beans to the skillet, making sure to leave the water in the pot. Reduce the heat and mash the beans. Add some water from the pot to the skillet. Simmer the beans, stirring occasionally, until they reach the desired consistency.
Variations
- Add diced jalapenos or green chilies for a spicy kick.
- Stir in some cooked and crumbled chorizo for added flavor.
- Top with crumbled queso fresco or cotija cheese for a creamy finish.
Cooking Tips & Tricks
Be sure to rinse the beans thoroughly before cooking to remove any dirt or debris.
- Adding onion and celery to the pot while cooking the beans adds flavor to the dish.
- Mash the beans to your desired consistency - some people prefer a smooth texture, while others like a chunkier consistency.
- Adding water from the pot to the skillet while frying the beans helps to keep them moist and creamy.
Serving Suggestions
Frijoles Refritos can be served as a side dish with rice, as a filling for tacos or burritos, or as a topping for nachos. They can also be served with a dollop of sour cream, shredded cheese, and fresh cilantro.
Cooking Techniques
Simmer the beans until they are soft and easily mashed.
- Mash the beans with a potato masher or the back of a spoon.
- Fry the mashed beans in oil until they are heated through and reach the desired consistency.
Ingredient Substitutions
You can use canned pinto beans instead of dried beans for a quicker cooking time.
- Use vegetable oil or lard for frying the beans.
Make Ahead Tips
Frijoles Refritos can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat them in a skillet over low heat, stirring occasionally.
Presentation Ideas
Serve Frijoles Refritos in a colorful bowl garnished with fresh cilantro and a sprinkle of cheese. You can also serve them in individual ramekins for a more elegant presentation.
Pairing Recommendations
Frijoles Refritos pair well with Mexican rice, grilled meats, and fresh salsa. They also go well with corn tortillas, avocado slices, and a squeeze of lime juice.
Storage and Reheating Instructions
Store leftover Frijoles Refritos in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over low heat, stirring occasionally, until heated through.
Nutrition Information
Calories per serving
One serving of Frijoles Refritos contains approximately 200 calories.
Carbohydrates
One serving of Frijoles Refritos contains approximately 30 grams of carbohydrates.
Fats
One serving of Frijoles Refritos contains approximately 5 grams of fat.
Proteins
One serving of Frijoles Refritos contains approximately 7 grams of protein.
Vitamins and minerals
Frijoles Refritos are a good source of iron, magnesium, and potassium.
Alergens
Frijoles Refritos may contain allergens such as soybean oil if used for frying.
Summary
Frijoles Refritos are a nutritious and delicious dish that is high in protein and fiber. They are a good source of vitamins and minerals and are relatively low in calories.
Summary
Frijoles Refritos are a delicious and versatile dish that can be enjoyed in many ways. Whether served as a side dish, a filling, or a topping, these refried beans are sure to be a hit at your next meal. With a few simple ingredients and some basic cooking techniques, you can create a flavorful and satisfying dish that will have everyone coming back for more.
How did I get this recipe?
The first time I saw this recipe, I was immediately drawn to it. It was a hot summer day, and I was visiting my friend Maria in Mexico City. She had invited me over for lunch, and as soon as I walked into her kitchen, I was hit with the most amazing aroma. Maria was standing over the stove, stirring a pot of beans that had been cooking for hours.
"What are you making?" I asked, my mouth watering at the delicious smell.
"These are frijoles refritos," Maria said with a smile. "They're a staple in Mexican cuisine, and they're one of my favorite dishes to make."
I watched as Maria added in some spices and mashed the beans to create a creamy texture. I couldn't believe how simple yet flavorful the dish looked. I begged Maria to show me how to make it, and she happily obliged.
As we cooked together, Maria shared the story of how she learned to make frijoles refritos. She told me that the recipe had been passed down in her family for generations, with each woman adding her own twist to it. Maria's version included a secret ingredient - a pinch of cinnamon - that gave the dish a unique and delicious flavor.
After several hours of cooking and chatting, Maria and I sat down to enjoy our meal. The frijoles refritos were even better than I had imagined - creamy, savory, and bursting with flavor. I knew right then and there that this recipe would become a staple in my own kitchen.
When I returned home from my trip to Mexico City, I couldn't wait to try making frijoles refritos on my own. I reached out to my own grandmother, who was known for her amazing cooking skills, and asked her if she had a recipe for the dish.
My grandmother smiled and pulled out an old, tattered recipe card from her recipe box. She explained that she had learned how to make frijoles refritos from her own mother, who had learned it from her mother before her. The recipe had been passed down through the generations, with each woman adding her own touch to it.
As my grandmother and I cooked together, she shared stories of her childhood in Mexico and how she used to watch her mother make frijoles refritos in their tiny kitchen. She told me about the importance of using fresh ingredients and taking the time to cook the beans slowly to develop their flavor.
After hours of cooking and learning from my grandmother, we finally sat down to enjoy our meal. The frijoles refritos were perfection - just like my grandmother's version always was. The dish brought back memories of my trip to Mexico City and reminded me of the power of food to connect us to our past and our loved ones.
In the years that followed, I continued to make frijoles refritos for my own family and friends. I added my own twists to the recipe, just like Maria and my grandmother had done before me. Each time I cooked the dish, I felt a connection to my roots and a sense of pride in carrying on a tradition that had been passed down through the generations.
As I sit here now, reflecting on the journey that led me to this recipe, I am filled with gratitude for the women who came before me and shared their knowledge and love of cooking. Frijoles refritos will always hold a special place in my heart, reminding me of the power of food to bring us together and keep our traditions alive. And I hope that one day, my own grandchildren will sit at my kitchen table, learning how to make this dish and carrying on the legacy of our family's culinary heritage.
Categories
| Mexican Recipes | Pinto Bean Recipes | Refried Bean Recipes |