Traditional Frijoles Recipe - Cooking Index
Traditional Frijoles Recipe - Cooking Index
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Melissa Hill Moors
Many Anglo-Californians have interpreted frijoles refritos as "refried beans, " encouraging them to cook the beans twice, as in this recipe. The "re-" prefix in Spanish, however, is an intensifier, merely indicating that the beans are very thoroughly cooked.
Use cooked pinto beans. Drain off the liquid, and mash about one-third of the beans into it. The beans are traditionally fried in lard, and the liquid is added, but bacon fat is more modern and tastes better. The broth should be very thick. Heat them again in fat to make refried beans.
Source:
Patricia Wriedt - Mexico City
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