Frijoles Refritos

Frijoles Refritos
Frijoles Refritos
Well-Fried Beans To make the traditional Mexican well-fried beans, or frijoles refritos, you carry frijoles chinos one step further and fry them again in oil until they are even thicker. This is often done as the last part of a continuous process, or the beans are set aside for a day or two and then finished just before serving. In central Mexico, they are cooked until they are quite dry, but in the states bordering the Gulf of Mexico, they are cooked even more—to the point that they can be flipped over and shaped into a roll. These beans, perhaps with a topping of queso fresco, are a perfect partner for Enchiladas San Luis Potosí and similar enchiladas, soft tacos, or innumerable other dishes. The bean roll is often served as a botana for a casual gathering. Serve the beans as a side on the main plate. If they are shaped into a roll, transfer the roll to a warmed platter, sprinkle with queso fresco, and garnish with chopped white onion. Push some totopos in the top as a decoration and for scooping up the beans and then cluster more around the sides.
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  • Served Person: Serves 6
Mexican Bean Side Cinco de Mayo

Preparation 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. From La Cocina Mexicana: Many Cultures, One Cuisine by Marilyn Tausend with Ricardo Muñoz Zurita, © 2012 University of California Press

Preparation 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. From La Cocina Mexicana: Many Cultures, One Cuisine by Marilyn Tausend with Ricardo Muñoz Zurita, © 2012 University of California Press

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