Best Frijoles Mexican Style Pinto Beans Recipes

AUTHENTIC MEXICAN REFRIED BEANS RECIPE (FRIJOLES REFRITOS)

Steps:

• Heat the oil in a large frying pan, once it's hot add the onion and cook until browned and crispy (this gives it a great taste, or you can just sauté until tender.) Next add the dried or fresh chiles and cook just until they brown or begin to blister -- this happens quickly so be ready to proceed.
• Next add the boiled beans -- be careful because it will splash, allow to fry for about 3 minutes. Next add about ¼ cup of the broth and then begin mashing the beans until you achieve the desired texture. The broth will help with the mashing and you'll need to add a little bit of the broth to help you achieve the texture you desire.
• Continue to "fry" for about 5-8 minutes or until they have the consistency you want. Remember to adjust the consistency to your needs by cooking longer to thicken or adding more broth/water to thin out. Taste and add salt as desired.

FRIJOLES DE LA OLLA (MEXICAN PINTO BEANS RECIPE)

Steps:

• Stovetop Method: Place the dried beans in a large bowl and fill with water, covering the top of the beans by 2 inches. Let the beans soak overnight.
• When ready to cook, place the beans in a large 6-8 quart pot with a heavy lid. Add the onion wedges, garlic, and hambone if using.
• Pour in enough water to cover the beans by 3-4 inches. Set the heat on medium.
• Cover and bring to a simmer. Then reduce the heat and simmer on medium-low to low for 2-4 hours, until the beans are very soft. *Even after soaking overnight, beans take a varied amount of time, base on how old they are. "New" dried beans will cook faster than beans that have been sitting in the pantry for months/years.
• Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.
• Instant Pot Method: When using an electric pressure cooker, you do not have to soak the beans overnight.
• Place the beans in a 6+ quart Instant Pot. Add the onion wedges, garlic, and hambone if using.
• Add 5 cups of water. Lock the lid into place and set on Pressure Cook High for 35 minutes.
• Perform a natural release. Once the steam button drops, it is safe to open the lid. If the beans are still firm, you can Pressure Cook again for 5-10 minutes. Then perform a Quick Release.
• Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.
• Crock Pot Method: Place the dried beans in a large 6-8 quart slow cooker. Add the onion wedges, garlic, and hambone if using. Pour in 8 cups water. (You do not have to soak the beans for this method.)
• Set the crock pot on HIGH for 8-10 hours or on LOW for 15-17 hours. Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.

FRIJOLES REFRITOS (REFRIED BEANS)

Steps:

• Combine water, pinto beans, and garlic into a large pot and cover; Cook over low heat for 5 1/2 hours; stir salt into beans and continue cooking until beans are very soft, about 30 minutes more.
• Heat canola oil in a skillet over high heat. Spoon the beans into the skillet without draining excess water; mash beans using a potato masher until they begin to lose their shape, about 3 minutes.

MEXICAN PINTO BEANS

Steps:

• Soak the beans overnight in water. Discard the water the next day.
• Set pressure cooker to saute, add the oil and chopped onion and cook until soft. Add the garlic, 1/4 cup cilantro and cook 1 minute. Set aside in a bowl.
• In the pressure cooker combine the soaked beans, green chilies, jalapeño, half onion, bouillon, bay leaves and 6 cups water. Cover and cook high pressure 45 minutes.
• Natural release. Discard bay leaves, half onion and jalapeño and stir in the reserved sautéed onion and season with salt.
• Press saute and cook uncovered until thickened, about 30 minutes, stirring occasionally.
• Meanwhile, combine the tomato, red onion, scallion and cilantro in a small bowl.
• Ladle beans into serving bowls, add the cheese and top with tomato mixture and avocado. Serve with lime wedges and tortillas if desired.

FRIJOLES CHARROS (MEXICAN PINTO BEANS WITH BACON AND CHILES) RECIPE

Steps:

• Place beans in a large bowl and fill with enough cold water to cover by at least four inches. Add 2 tablespoons (18g) kosher salt and stir to dissolve. Let soak 8 to 12 hours. Drain and rinse.
• In a large Dutch oven, add beans, stock, bay leaves, 2 teaspoons (6g) kosher salt, and epazote (if using). Bring to a boil over high heat, reduce to a bare simmer, cover, and cook until beans are just tender, about 45 minutes.
• Meanwhile, heat bacon in a 12-inch stainless steel or cast iron skillet over medium-high heat. Cook, stirring constantly, until fat is rendered and bacon is just starting to brown around the edges, about 5 minutes. Add onion and chiles and cook, stirring, until softened and just starting to brown, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes (see note) and cook, stirring and scraping up browned bits from the bottom of the pan, until the liquid is thick and the mixture begins to sizzle, about 3 minutes.
• Remove lid from Dutch oven, add bacon-tomato mixture, and continue cooking, stirring occasionally, until beans are completely creamy and liquid has thickened into a rich, creamy broth, about 20 minutes. Season to taste with salt. Discard bay leaves, stir in cilantro, and serve. Beans can be stored in the refrigerator for up to 1 week.

FRIJOLES (MEXICAN STYLE PINTO BEANS)

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).

FRIJOLES (MEXICAN BEANS)

Steps:

• Add salt to taste if other than Salt Pork is used (optional).
• Soak beans in water overnight.
• Add salt pork, onion, garlic, chili powder, cumin and oregano; simmer on low heat at least 4 hours or water is absorbed and mixture is thick.

PINTO BEANS - FRIJOLES PAISAS

Steps:

• STOVE TOP.
• 1. Wash the beans and soak overnight in cold water. Drain the beans and place in a large pot and add the water and pork hocks. Over medium-high heat, bring the beans to a boil, then cover the pot and reduce the heat to medium-low. Allow the beans to cook until almost tender, approximately 2 hours.
• 2. When the beans are cooking, prepare the condiment mix. In a large skillet, heat the vegetable oil over medium heat, add the tomatoes, onions, salt, garlic, cilantro and ground cumin and cook for 10 to 15 minutes.
• 3. When the beans are almost tender, add the condiment mix, plantains, carrots and salt. Cover and cook for another hour or until the beans are fully cooked.
• CROCK POT.
• Use the same ingredients except use just 4 cups of water instead of 6.
• 1. Wash the beans and soak overnight in cold water. Drain the beans and place in a slow cooker, add 4 cups water and pork hocks and cook on high for about 2 hours.
• 2. Follow step 2 in the regular pot recipe.
• 3. Add the condiment mix, plantains, carrots and salt then cover and cook for another 3 hours. Taste for salt and serve.

FRIJOLES PAISAS (COLOMBIAN PINTO BEANS)

Steps:

• Wash beans and soak overnight according to package directions.
• Drain beans and place in a large pot or Dutch oven; add ham hocks, 6 cups water, and cook over medium-high heat until it comes to a boil.
• Reduce heat to medium low, cover, and cook until beans are tender, about 2 hours.
• While the beans are cooking, prepare the guiso in a large skillet; heat vegetable oil, over medium heat, add tomatoes, onion, green onions, salt, garlic, cilantro, and ground cumin and cook 10 to 15 minutes.
• Add the guiso when beans are almost tender; also add plantains, carrots, and salt.
• Cook another hour.
• DIRECTIONS USING SLOW COOKER - Use the same ingredients, except only 4 cups water instead of 6. Wash beans and soak overnight, according to package directions. Drain and place beans in a slow cooker with 4 cups water and ham hocks. Cook on high 2 hours. Prepare the guiso as above and add that, plantains, carrots, and salt to slow cooker. Cover and cook for an additional 3 hours.
• DIRECTIONS USING PRESSURE COOKER - Use same ingredients, except 4 cups water instead of 6. Wash beans and soak overnight according to package directions. Drain and place beans, 4 cups water, and ham hocks in a pressure cooker. Cook on medium heat for 35 minutes. Meanwhile, prepare the guiso as above. Release pressure from pressure cooker. Add guison, plantains, carrots, and salt. Cook over medium heat an additional 20 to 30 minutes. Test for doneness. Cook an additional 10 minutes, only if needed.

MEXICAN REFRIED PINTO BEANS, FRIJOLES REFRITOS

Steps:

• 1. After making your pot of pinto beans see my post for Frijoles Charros or cook a pot of pinto beans, cleaned, sorted, rinsed. Put into a large pot cover with cold water add a piece of salt pork or ham bone, half an onion and three cloves garlic. Add a teaspoon of salt and cover. Cook over a low flame 3 to 4 hours until beans are tender. Stir every half hour making sure the water does not evaporate. If the water goes down add a little more. You can now proceed remove from the pot the amount of beans called for to make refried pinto beans.
• 2. In a large skillet fry 6 slices bacon until crisp. Remove bacon and crumble set aside. In the hot bacon greese add 2 or 3 cups cooked tender beans ( no liquid just beans) if you do not have bacon greese you can use pork lard or if you do not want to use lard you can use canola oil. My preference is bacon greese or lard. The pinto beans have such a delicious flavor when done in bacon greese or lard. With a potato masher begin mashing the beans down to a paste. Keep your flame at a medium heat. Keep mashing until the beans start to move away from the sides of the skillet. you might have to add a little more greese or lard or oil. Beans should be soft and creamy and mashed down to a smooth consistency. Season with garlic powder, salt and pepper. Taste to see if seasonigs are right. Once beans start breaking away from the side of the skillet they are ready. Serve as a side dish or with cheese melted on them or as a dip. If making toastadas just slather on a crisp hard corn tortilla with a little salsa and cheese. Enjoy. Great as an appetizers on crisp bread or crispy mini tortillas.
• 3. In my picture above I show them used on Molletes. As an example. Molletes is a Mexican crisp bread roll slathered with refried beans and melted cheese they are served cut up as appetizers or as a snack.