Wednesday, 1 July 2015

Frijoles Refritos / Refried Beans !


Frijoles Refritos aka Refried Beans is  made by mashing cooked kidney / black / pinto beans  and fried in butter or oil with onions and other seasonings.
Frijoles means "Beans" and Refritos (Refried) definitely means not frying again. It just means "well fried". Mostly it is made of Pinto Beans but can be made with red or black beans too. 
Though a store bought bottle of refried beans is readily available once you make at home you will love the fresh flavors and will not buy the bottled again.


INGREDIENTS
  • 3/4 cup kidney beans (or pinto beans / black beans)
  • 2 Garlic Cloves
  • 2 sprigs fresh thyme (optional)
  • salt as needed
  • 2 tbsp butter / olive oil
  • 1 small onion
  • 1 tsp cumin powder
  • 1/2 tsp pepper powder
  • 1 tbsp chopped pickled jalapenos (or fresh 1 jalapeno)
  • fistful chopped cilantro 

STEPS
  • Wash and Soak the dried beans overnight.
  • Next day in a pressure cooker, cook the beans along with garlic, salt and thyme (optional).
  • Leave for 8 to 10 whistles and do not bother about the consistency of the bean as we are gonna mash it up anyway.
  • Reserve the liquid in which the beans are cooked, we may use some of it when mashing the beans, and remaining you can use it up elsewhere.


  • In a pan, heat butter or olive oil ans saute the onions well.
  • Meanwhile mash the beans with a masher or just give a run in mixie.
  • Add these mashed beans to the onion and fry the beans well for 2 - 3 minutes.


  • Add cumin and pepper powder and mix well. Add some of the cooking liquor in case the beans is getting too dry. 
  • Add jalapenos and cilantro, give a nice stir and turn off stove.

NOTES

  • Use any color kidney beans ,(light red, red, black) or pinto beans.
  • Instead of pickle jalapeno, you can use fresh one or normal chilli too, In that case chop them and saute them along with onion.
  • Serve as a dip or use as stuffing in quesadillas.
  • you can also add the cumin powder to the beans wen pressure cooking it.

 With Love,

No comments:

Post a Comment