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.
Provided by BecR2400
Categories Beans
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- 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).
Nutrition Facts : Calories 133, Fat 10.9, SaturatedFat 3.6, Cholesterol 9.8, Sodium 817.7, Carbohydrate 7.1, Fiber 0.3, Sugar 0.7, Protein 3.2
FRIJOLES I
A friend passed this recipe to me. It is a little more work, but worth it for authentic refried bean taste. To make ahead of time, beans can be covered and refrigerated for 1-2 days.
Provided by Karen
Categories Side Dish Beans and Peas
Time 4h30m
Yield 15
Number Of Ingredients 7
Steps:
- Soak pinto beans overnight in 1 quart of water.
- Place beans into a large saucepan, and add water to cover. Add onions, garlic, salt and pepper. Bring to a boil, then simmer over medium-low heat until beans are tender, about 1 to 2 hours. Add additional water to the pan as needed to prevent burning.
- Mash the beans with a potato masher, and mix in the butter. Continue cooking, stirring occasionally, until the mixture is thickened and the butter is absorbed. Adjust seasonings to taste.
- Preheat oven to 350 degrees F (175 degrees C). Spread the bean mixture into a 9x13 inch baking dish, and sprinkle shredded cheese over the top. Bake for 15 minutes, or until cheese is melted.
Nutrition Facts : Calories 223.5 calories, Carbohydrate 20.6 g, Cholesterol 32.3 mg, Fat 12.1 g, Fiber 5 g, Protein 8.7 g, SaturatedFat 7.5 g, Sodium 426.6 mg, Sugar 1.3 g
FRIJOLES
REAL frijoles......beans.......frijoles en olla, or pot beans. No self respecting Hispanic, Mexican, or Indian home out here is without a pot of beans....all the time.
Provided by wildheart
Categories One Dish Meal
Time 8h2m
Yield 9 cups
Number Of Ingredients 7
Steps:
- The night before, put the beans in the pot you will use, and fill the pot to the top with water.
- In the morning, drain the water.
- Add fresh water, to a height of 4# over the beans.
- Add the pork, onion, garlic, and seasonings.
- Simmer on low on the stove all day, or in a crockpot.
- You may need to add water.
- The beans are done when they are soft if you smoosh one between you finger and thumb.
- It won't hurt them to cook longer, because even if they get mooshy they have their uses!
- If you should burn the beans, immediately drain them and switch to a new pot with new water.
- Add one raw potato, cut in half, to the beans.
- When the beans are done toss the potato, because the burnt taste will be in it.
Nutrition Facts : Calories 233.5, Fat 0.8, SaturatedFat 0.2, Sodium 8.5, Carbohydrate 42.7, Fiber 10.2, Sugar 2.5, Protein 14
REFRIED BEANS: FRIJOLES REFRITOS
Provided by Robert Irvine : Food Network
Categories side-dish
Time 2h45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a large stockpot, bring the beans to a boil in 8 cups water. Let boil for 15 minutes and skim off any scum that rises to the surface. Drain beans in a colander and rinse. Wash out the pot and return the beans to the pot with 8 cups fresh water. Bring to a simmer, cover and let cook until tender, about 2 hours over low heat.
- In a large saute pan, heat oil over medium-high heat until it begins to shimmer. Add onion and garlic and saute until the onion turns translucent. Add chili powder, salt, and pepper, and cook for a few minutes to allow flavors to integrate. Drain beans and add to pan, mashing the ingredients together. Heat through and serve with minced cilantro or minced parsley sprinkled on top.
FRIJOLES BORRACHOS: DRUNKEN BEANS
Provided by Aarón Sánchez
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Wash the beans thoroughly in cold water, discarding any stones or rotten beans.
- Place the beans in a wide, short saucepot (rondeau), and cover with water by 2 inches. Cook for 30 minutes, and then, add the tomatoes, onions, jalapeno, garlic, bay leaves, oregano, and beer. Cook until the beans are tender, about another 30 minutes.
- With a potato masher, crush the beans, to thicken the bean liquid. Adjust the seasonings with salt and pepper.
FRIJOLES BORRACHOS
Steps:
- To prepare the beans, put the beans in a pot, add 3 times their volume in water. Cover and cook over low heat for 1 1/2 to 2 hours or until the beans are tender. If needed, add more warm water.
- Meanwhile, heat the lard in a large, deep, and heavy skillet, over a medium high heat. Add the onions and fry until lightly browned. Add the tomatoes, chilies, and cilantro. Add the cooked beans, salt, and beer. Continue to cook, uncovered, over low heat until the mixture thickens, about 45 minutes.
- Pour the hot beans into a decorative clay or ceramic serving dish. Serve with roasted meat and corn or flour tortillas.
FRIJOLES DE LA OLLA
Provided by Food Network
Number Of Ingredients 6
Steps:
- Drain and rinse the beans and combine with 3 quarts water or enough to cover the beans by 2 inches and add the bay leaves. Bring to a boil, simmer. After 1 hour add the chilies, onion, garlic, salt, and pepper. Continue cooking 2 to 3 more hours until beans are soft, but not falling apart. Serve the beans in their liquid.
COLOMBIAN FRIJOLES
Every Sunday, my Colombian friends get together and have a big cook-out for lunch, and they share in fellowship. I like observing the merriment. They make group cooking a lot of fun. Today, they made a kidney bean stew which tastes absolutely wonderful. I think the flavour was in the lard. This is one of those dishes that tastes better if kept for the next day.
Provided by rainna
Categories Stew
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut the pork knuckle into little pieces, the size of your thumbnail.
- In a non stick pan, fry the pork until the pieces are crisp, and golden brown in colour.
- Remove from pan, and drain.
- Rinse the beans and run them through your hands to make sure that there are no small stones or bits of earth among them.
- Put the beans, pork fritters and lard into the pot and add enough water to cover the beans.
- Boil for about 2 hours stirring occasionally every 20 minutes, covered until they are tender, but not soft.
- In a separate pan, sauté the green onions and tomatoes for about 8- 10 minutes, until you get a nice thick sauce and all the tomatoes are dissolved.
- Remove from fire and add the tomato sauce to the bean stew.
- Add the salt, cumin and cilantro, and simmer for another 30 minutes, adding water if necessary.
- Serve with rice.
Nutrition Facts : Calories 240.8, Fat 14.1, SaturatedFat 3, Cholesterol 4, Sodium 6.4, Carbohydrate 22.2, Fiber 6.3, Sugar 2, Protein 8
FRIJOLES BORRACHOS
Categories Beer Bean Tomato Side Summer Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 16 servings
Number Of Ingredients 8
Steps:
- Pick over beans. In a large bowl soak beans in cold water to cover by 2 inches for 1 day.
- Drain beans and halve onion. In a 5-quart kettle simmer beans, lard or oil, onion, and epazote, if using, in water to cover by 2 inches, covered, 45 minutes, or until beans are almost tender. Add salt and simmer beans until just tender, about 15 minutes more. Beans may be prepared up to this point 2 days ahead and chilled in cooking liquid, covered. Drain beans in a colander.
- Chop bacon and in a large heavy skillet cook over moderate heat, stirring, until browned. Add beans, salsa, beer, and salt to taste and cook, stirring, until most of liquid evaporates, about 10 minutes. Beans may be made 2 hours ahead and kept at cool room temperature. Reheat beans before serving.
FRIJOLES II
This recipe is similar to refried beans without the frying. These slow cooker beans will go well with any of your favorite Mexican dinners. For faster cooking, soak beans overnight.
Provided by BRANDI T
Categories Side Dish Beans and Peas
Time 6h15m
Yield 4
Number Of Ingredients 7
Steps:
- Place the beans, sugar, garlic, onion, and bacon into a slow cooker. Pour in the water, cover, and cook on High for 6 hours. Drain off 2/3 of the liquid, and discard bacon. Use a potato masher to mash beans to a chunky consistency. Season with salt to taste, and serve hot.
Nutrition Facts : Calories 320.3 calories, Carbohydrate 46.6 g, Cholesterol 9.5 mg, Fat 7.2 g, Fiber 11.3 g, Protein 17.2 g, SaturatedFat 2.3 g, Sodium 201.9 mg, Sugar 2.3 g
CHARRO BEANS (FRIJOLES CHARROS)
A hearty Mexican charro bean soup that is perfect for any day of the year.
Provided by Brent Hull
Categories Side Dish
Time 3h10m
Yield 8
Number Of Ingredients 12
Steps:
- Place ham hocks into a large pot and cover with water; bring to a boil. Boil until meat pulls back on bone, about 2 hours. Remove meat from bones, cut into bite-sized chunks. Reserve the bones but discard any fat.
- Chop 1/2 of the white onion, and leave other 1/2 whole; set aside.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, and chop when cool enough to handle. Pour bacon grease into a small bowl.
- Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Place chorizo into a bowl with chopped bacon, tomatoes, chopped onion, and jalapenos.
- Place ham chunks and bones into a large pot, pour pinto beans over top. Add water to cover and bring to a boil over medium or medium-high heat.
- Meanwhile, heat bacon grease in a large skillet over medium heat. Add chorizo and vegetable mixture and saute until vegetables are soft, 5 to 7 minutes.
- When beans boil, add the remaining onion half and garlic. Let boil for 3 to 4 minutes; add sauteed vegetables and meat. Return to a boil; add cilantro and chicken bouillon. Continue to boil for 15 to 20 minutes. Remove bones, season with salt, and serve.
Nutrition Facts : Calories 583.1 calories, Carbohydrate 33.3 g, Cholesterol 95.5 mg, Fat 34.2 g, Fiber 9.5 g, Protein 34.9 g, SaturatedFat 11.8 g, Sodium 1113.2 mg, Sugar 2.6 g
FRIJOLES CHARROS
Make and share this Frijoles Charros recipe from Food.com.
Provided by Manuel Rios
Categories Lunch/Snacks
Time 20m
Yield 2-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook the beans the normal way.
- Separate the beans and the juice.
- In another pot put the juice; add the tomato and the onion.
- Cut the bacon in small pieces and the sausage too.
- Put the bacon and the sausage in the microwave for 1 minute on medium.
- Put in the pot the bacon and the sausage.
- Boil, all together, do not add water yet.
- Add some Tabasco or chili powder if you have.
- Boil it until the sousa has the flavor of the bacon and the sausage.
- Then add a lit bit of water, and let it boil for 1 minute.
- Then add the beans, and let it boil for 3 minutes.
- Keep stirring it.
FRIJOLES DE LA OLLA
With no presoaking and salt added from the beginning, these just might be the easiest pot of beans you'll ever cook.
Provided by Rick Martinez
Categories Bon Appétit Side Bean Green Onion/Scallion Herb Garlic Vegetarian Vegan Dairy Free Wheat/Gluten-Free Soy Free Peanut Free Tree Nut Free
Yield Makes about 3 quarts
Number Of Ingredients 6
Steps:
- Bring scallions, herbs, garlic, beans, salt, and 4 quarts water to a boil in a large pot. Reduce heat to medium-low and simmer gently, uncovered, skimming surface and stirring occasionally and adding more water as needed to keep beans covered, until beans are tender, 1½-3½ hours. Cooking time will depend on how old the beans are. Remove scallions, herbs, and garlic.
- Do Ahead: Beans can be cooked 3 months ahead. Transfer to an airtight container and freeze.
FRIJOLES III
I searched all the recipes, and none are close to real Mexican beans. The canned type are only a pale imitation of the real beans simmering all day on the stove. Easy and inexpensive, too. Do not soak and drain beans overnight as per American or European bean recipes. Cook the beans in their own liquid. You can use black beans and different chile peppers in this recipe.
Provided by Amy Sterling Casil
Categories Side Dish Beans and Peas
Time 5h10m
Yield 12
Number Of Ingredients 8
Steps:
- Place beans in a large pot with onion, cilantro, jalapeno pepper, garlic, and lard; add enough water to cover with 4 to 5 inches of water. Bring to a boil, reduce heat, and cook for 2 to 3 hours. Depending on the beans, it may take up to 5 hours. Add more water if necessary.
- When beans are soft, season to taste with salt.
Nutrition Facts : Calories 156.2 calories, Carbohydrate 24.9 g, Cholesterol 2 mg, Fat 2.6 g, Fiber 6.1 g, Protein 8.3 g, SaturatedFat 0.9 g, Sodium 202.3 mg, Sugar 1.3 g
FRIJOLES RANCHEROS
Make and share this Frijoles Rancheros recipe from Food.com.
Provided by Dancer
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Spray a large skillet with cooking spray.
- Add tomatoes, bell pepper, chiles, onion, garlic, oregano, salt, and pepper.
- Cook over medium heat for about 5 minutes, stirring, until vegetables are softened.
- Adjust heat to low.
- Mix in beans and cook 10-15 minutes, stirring often.
- Serve and sprinkle with cilantro.
FRIJOLES BORRACHOS
Steps:
- Stir 2 tablespoons salt into 3 quarts warm water in a large bowl until dissolved. Add the beans, cover with plastic and let sit at room temperature for 8 hours and up to 24. Drain and set aside until ready to use.
- Heat a large Dutch oven or large heavy pot over medium heat. Add the bacon and cook, stirring occasionally, until the fat has rendered and the bacon is crispy and deep golden brown, 6 to 8 minutes. Transfer the bacon with a slotted spoon to a small bowl, leaving as much fat in the pot as possible.
- Add the chiles, garlic, onions and 4 teaspoons salt to the pot and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until the liquid has almost completely evaporated, 3 to 4 minutes. Add the beans, lager, bacon, and 10 cups cold water to the pot and simmer uncovered, stirring and skimming occasionally, adding more boiling water if needed, until the beans are tender, 45 to 75 minutes.
- Remove the beans from the heat and stir in the cilantro. Let the beans sit for 10 minutes before serving.
FRIJOLES DE LA OLLA
There is nothing that feels more like comfort food than a fresh batch of brothy, tender pinto beans topped with cilantro, jalapeños and avocado, and served with warm tortillas. It's so simple, yet so filling and delicious. Frijoles de la olla are beans cooked in a pot, and here, that pot is an electric pressure cooker, which makes preparation quicker and even more hands-off. Seasonings like dried chiles, garlic and dried mushrooms take the broth's flavor to another level. For a spicier version, toss in some chiles de árbol, too. You can swap in dried black or flor de junio beans for an equally delicious and rich broth. Any leftovers would be great in enfrijoladas or chili.
Provided by Jocelyn Ramirez
Categories dinner, beans, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Add the beans, chiles, avocado leaf, bay leaves, garlic, dried mushrooms, salt and 8 cups water to an electric pressure cooker (such as an Instant Pot), and set to cook for 40 minutes at high pressure.
- During the last few minutes of cooking, lightly char the jalapeños over the open high flame of a gas burner, or sear them on a comal or in a dry, heavy skillet over medium-high heat until blackened and beginning to soften, 3 to 5 minutes over a flame or about 10 minutes in a skillet. Use heatproof tongs to turn occasionally. Once cooked, set aside.
- Once the pressure cooker has completed cooking, carefully release the pressure to open the lid. Taste test at least 5 beans to make sure they are all tender and fully cooked. If any are not, set the machine to its "sauté" function and bring the liquid to a boil. Simmer until the beans are smooth and soft.
- Discard the avocado and bay leaves. If you'd like a more full-bodied broth, transfer the chiles, garlic and 1 1/2 cups cooking liquid to a blender or food processor, blend until completely smooth, and return to the pot of beans. Taste for salt and adjust as needed.
- Warm the tortillas over the open flame of a gas burner or on a comal or in a dry, heavy skillet over medium-high heat until soft. Divide the beans and rehydrated mushrooms among bowls, then top with cilantro, avocado and charred jalapeños. Sprinkle a pinch of salt on the avocado slices and serve with the warmed tortillas.
FRIJOLES REFRITOS
Provided by Marilyn Tausend
Categories Bean Side Cinco de Mayo
Yield Serves 6
Number Of Ingredients 5
Steps:
- Heat the lard in a skillet over low heat, add the beans, and cook, mashing and stirring, until quite dry and a wooden spoon pulled through the center of the beans forms a long canyon, 15 to 20 minutes.
- If preparing the beans central Mexico-style, serve immediately, topped with a little cheese, if desired. If preparing rolled beans, continue to cook until the mass of beans pulls away from the side of the skillet. Shake the pan back and forth, sliding the beans to one side, then tilt the pan so the mass of beans flips over into a roll, like an omelet. A spatula may be used to help turn it. Transfer to a platter, sprinkle with the cheese and onion, and accompany with the totopos.
TEXAS-STYLE SLOW-COOKED FRIJOLES
Pinto beans are slowly cooked to perfection with smoked bacon, jalapenos, and cilantro. This is an easy recipe I learned from my friend's grandmother in Nuevo Laredo, Mexico. This recipe can be adjusted to taste and is a dietary staple in south Texas. Great for barbecues and potlucks! Make sure the beans are covered by liquid at all times. The longer you cook it, the better it is. Serve with flour tortillas or as a side dish in bowls.
Provided by Big Rob and the Burritos
Categories Side Dish
Time 3h20m
Yield 8
Number Of Ingredients 7
Steps:
- Pour pinto beans into the bottom of a big saucepan or soup pot. Add water, bacon, jalapenos, cilantro, and garlic and bring to a simmer, about 10 minutes. Pour in 1 can light beer when beans are warmed.
- Simmer beans, stirring every couple of minutes, until bacon has completely cooked down and beans begin to break, 3 to 6 hours total. Pour in remaining beer as needed when liquid has evaporated and beans aren't completely covered, roughly every 2 hours. Cover and keep warm until serving.
Nutrition Facts : Calories 175.7 calories, Carbohydrate 21.5 g, Cholesterol 7.4 mg, Fat 4 g, Fiber 5.7 g, Protein 8.2 g, SaturatedFat 1.2 g, Sodium 485 mg, Sugar 0.6 g
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TRADITIONAL FRIJOLES RECIPE | MYRECIPES
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5/5 (1)Total Time 3 hrs 15 minsServings 6-8
- Bring first 8 ingredients, 1/4 tsp. salt, and, if desired, serrano chile to a boil over medium-high heat in a Dutch oven. Cover and cook, stirring occasionally, over medium-low heat 3 hours or until beans are tender. Stir in remaining 1 tsp. salt. Remove and discard salt pork and chile before serving.
- Refritos: Cook 4 cups Traditional Frijoles in 1 Tbsp. hot vegetable oil in a large skillet over medium heat. Reduce heat, and mash beans with a potato masher as they cook, adding water if necessary to keep moist. Simmer, stirring often, 10 minutes. Prep: 5 min., Cook: 10 min. Makes 6 to 8 servings.
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