Frijoles Refritos
Guarnición2 h 45 min6 porcionesFácilSobre esta receta
Frijoles refritos caseros clásicos hechos desde cero con frijoles pinto secos, manteca (o aceite), ajo y comino. Cocidos a fuego lento hasta que estén perfectamente tiernos, luego machacados hasta obtener una consistencia rica y cremosa — mucho mejor que cualquier cosa de una lata. Un alimento básico de la cocina mexicana casera que es profundamente satisfactorio, económico e increíblemente versátil como acompañamiento, relleno de tacos o dip.
Instrucciones
- 1
The night before (or at least 8 hours ahead), place the dried Pinto Beans in a large Mixing Bowl and cover with 3 inches of Cold Water. Let soak overnight at room temperature. Drain and rinse before cooking. (Short on time? See the quick-soak tip in the tips section.)
- 2
Add the soaked, drained Pinto Beans to a large Pot. Add 8 cups of fresh Water, the halved White Onion half (the whole piece), and 3 whole Garlic cloves. Bring to a boil ^[over high heat], skimming off any foam that rises to the surface.
- 3
Reduce the heat ^[to low], cover partially with a lid, and simmer gently for 1.5 to 2 hours, or until the Pinto Beans are completely tender and creamy throughout — no resistance when you press one between your fingers. Add Water as needed to keep Pinto Beans submerged by at least 1 inch. Add 1 tsp Salt in the last 30 minutes of cooking.
- 4
Remove the White Onion piece and whole Garlic cloves and discard. Using a Slotted Spoon, transfer the cooked Pinto Beans to a large Mixing Bowl, reserving the cooking liquid (bean broth) in a separate container. You'll use this liquid to control the consistency of the final Pinto Beans.
- 5
In a large, heavy Skillet (cast iron is ideal) ^[over medium heat], melt the Lard. Add the diced White Onion and cook, stirring occasionally, for 5 to 6 minutes until softened and translucent. Add the Minced Garlic, Cumin, and Oregano (if using) and cook for 1 minute more until fragrant.
- 6
Add a large ladleful of Pinto Beans (about 1 cup) to the Skillet. Use a Potato Masher or the back of a large Wooden Spoon to mash them directly in the pan. Continue adding Pinto Beans one or two ladlefuls at a time, mashing as you go. This gradual method gives you the best texture and control.
- 7
Once all Pinto Beans are added and mashed to your liking, stir in the reserved bean broth a few tablespoons at a time until you reach your desired consistency — thick and spreadable for a side dish or burrito filling, slightly looser for a dip. Add Chili Powder if using.
- 8
Continue to cook ^[over medium-low heat], stirring frequently, for 5 to 8 minutes until the Pinto Beans thicken slightly and pull away from the sides of the pan. Taste and adjust Salt as needed.
- 9
Serve hot, topped with crumbled Cotija Cheese and fresh Cilantro if desired. Great alongside rice, inside burritos or tacos, spread on tostadas, or as a dip with warm tortilla chips.
