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RECIPE

Frijoles Refritos - (Refried Beans)

Classic Latin American Recipe

Serves: 4 to 6

Ingredients:
2 cups Dried Pink Beans or Dried Red Kidney Beans
6 cups Cold Water
1 cup Onions (coarsely chopped)
2 Medium Tomatoes, peeled (seeded and coarsely chopped, or substitute 2/3 cup chopped, drained, canned Italian plum tomatoes)
1/2 tspn. Garlic (finely chopped)
1 tspn. Crumbled and Seeded Dried Pequin Chili
1/4 tspn. Crumbled Epazate, if available
1/4 tspn. Freshly Ground Black Pepper
1/2 cup Lard
1 tspn. Salt

Procedure:
1. Place the beans in a colander or sieve and run cold water over them until the draining water runs clear. Pick out and discard any black or shriveled beans. In a 3-quart heavy pot, combine the water, 1/2 cup of the onions, 1/4 Cup of the tomatoes, 1/4 teaspoon of the garlic, the chili, epazete (if used) and pepper, and drop in the beans. Bring the water to a boil over high heat, then half-cover the pan and reduce the heat to low. Simmer the beans for about 15 minutes and stir in 1 tablespoon of the lard. Simmer, half covered, for 1 l/2 hours, add the teaspoon of salt, and over the lowest possible heat, simmer for another 30 minutes, or until the beans are very tender and have absorbed all their cooking liquid. During the last half hour of cooking, stir the beans gently now and then to prevent their sticking to the bottom of the pan. Remove the pan from the heat, and cover it to keep the beans warm.

2. In a heavy 12-inch skillet, melt 2 more tablespoons of the lard over moderate heat until a light haze forms above it. Add the remaining chopped onions and garlic, turn the heat down to moderate, and fry for about 5 minutes, or until the onions are transparent but not brown. Stir in the remaining tomatoes and simmer for 2 or 3 minutes. Fry the cooked beans in the following fashion: Add 3 tablespoons of the beans to the pan of simmering sauce, mash them with a fork, then stir in 1 tablespoon of the remaining lard. Continue adding and mashing the beans in similar amounts, following each addition with another tablespoon of lard until all the beans and lard have been used. Cook over low heat for 10 minutes, stirring frequently, until the beans are fairly dry.

To Serve: Transfer the beans to a serving bowl or individual dishes. Frijoles refritos are a traditional accompaniment to tortilla dishes.

Other Related Links:
Classic Latin American Recipes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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