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FRIJOLES REFRITOS (Refried Beans)
This recipe was brought back from Mexico by a couple who later wrote a cookbook (that's where I found it). I don't know of any proper substitute for the fat (but you can try oil---I haven't)----it just doesn't taste right otherwise. This is just about as authentic a Mexican dish as you can get.
Serves 4
FOR FRIJOLES MEXICANA:
1 pound dried Pinto beans -- washed and sorted
7 cups Water
1/4 teaspoon ground Cumin
2 cloves Garlic -- minced
3 tablespoons Bacon Drippings
1 teaspoon Salt
1/2 large Onion -- minced
FOR FRIJOLES REFRITOS:
4 tablespoons Bacon Drippings
4 cups Frijoles Mexicana
1 cup shredded Cheddar cheese
FOR FRIJOLES MEXICANA (Mexican Beans):
Place beans in a large pot with water, cumin and garlic; simmer on low heat 1-1/2 hours. Add remaining ingredients; simmer over low heat another 1-1/2 hours or until beans are tender. Drain and reserve liquid.
FOR FRIJOLES REFRITOS (Refried Beans):
Heat drippings in a large skillet; add beans and a little of the bean liquid. Mash beans well, leaving a few whole. Cook a few minutes, stirring frequently, until beans become a paste. Serve immediately, topped with cheese.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved