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Frijoles Refritos

Serves 4 to 6 Side vegetarian, Sides

Frijoles Refritos

Frijoles Refritos is a staple in the everyday cooking of northern Mexico, where its comforting aroma invites everyone to gather around the table. This dish is a reflection of the region’s approach to food—simple, hearty, and deeply satisfying. It is often prepared in homes where the flavors of pinto beans and lard mingle with onions and garlic, creating a warm welcome for any meal.

The taste of Frijoles Refritos is creamy and rich, with a hint of heat from the dried chile de árbol, balanced by the salty tang of crumbled queso fresco or cotija. The texture is velvety yet substantial, perfect for scooping up with crispy totopos. This dish embodies the essence of Mexican comfort food, bringing warmth and satisfaction to any table.

Ingredients

  • 4 cupscooked pinto beans — with 1 cup of their broth
  • 4 tbsplard or neutral oil
  • 1/2white onion — finely chopped
  • 2 clovesgarlic — minced
  • 1dried chile de árbol — optional
  • 100 g (3 1/2 oz)queso fresco or cotija — crumbled, to finish
  • 2 cupstotopos — to serve
  • 1 tspfine salt

Method

  1. Start by rinsing 4 cups of cooked pinto beans under cold water to remove any excess starch. Transfer them to a large pot and cover with plenty of water, ensuring they are fully submerged. Add half a white onion, peeled and halved, and 2 cloves of garlic, peeled but left whole. If you have epazote, add a small sprig for authentic flavor.
  2. Bring the pot to a gentle simmer over medium-low heat. Maintain a lazy bubble, adjusting the heat as necessary. Keep a kettle of hot water nearby to top up the pot if the water level drops, ensuring the beans remain submerged and do not dry out.
  3. Once the beans are soft and tender, about the texture of a cooked potato, add 1 teaspoon of fine salt. Stir gently and let the beans sit for a few minutes off the heat. This resting period allows the broth to deepen in color and develop a glossy sheen.
  4. In a large skillet, heat 4 tablespoons of lard or neutral oil over medium-high heat until shimmering. Add the softened beans, onion, and garlic from the pot, along with a dried chile de árbol for a touch of heat. Use a potato masher or the back of a wooden spoon to mash the beans, incorporating the onion and garlic as you go.
  5. Continue mashing and stirring the beans in the skillet until they reach a thick and smooth consistency. The mixture should hold together well and not be runny. Taste and adjust the seasoning if needed, adding more salt to enhance the flavors.
  6. To serve, spoon the Frijoles Refritos into a serving dish. Crumble 100 g (3 1/2 oz) of queso fresco or cotija over the top for a creamy, salty contrast. Arrange 2 cups of totopos around the beans, and ladle some of the reserved bean broth over the top to keep everything moist and flavorful.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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