Comfort Food Classics: Refried Pinto Beans

Frijoles Refritos (refried beans) were a constant at the dinner table when I was growing up. Mi abuelita (my grandma) made them every day of the week. No exceptions. And she always made a little extra so she could pack some for my lunch to take to school the following day. I remember wanting the bologna sandwiches that my friends took to school, but Gramm always insisted that "there's nothing better for a growing child than un taco de frijoles". And like most Mexican abuelitas, Gramm was right. Beans are an excellent source of fiber, protein, iron, and a slew of other vitamins and minerals.

How to Make Authentic Mexican Refried Beans 

Traditionally, refried beans are made with manteca de cerdo (pork lard). Once upon a time, the golden rule of thumb was to use one kilo of manteca per kilo of beans. The manteca adds a ton of flavor to the beans, even in small amounts. But the real secret to the best refried beans, is letting them simmer over low heat, over and over, until thick, rich, and creamy. Hence the name Frijoles Refritos, because they've slowly been frying in the manteca for a long period of time.

Refried Beans made with Bacon Grease

My grandmother didn't always use manteca to make her refried beans. She preferred to use her secret ingredients that she always saved in a small canister on the stove... bacon grease! Gramm's beans were also known for being creamy and cheesy. That's because she always added a splash of milk and lots of shredded mozzarella cheese. Over the years, I've switched things up a little by substituting Mexican crema for the milk, which makes the beans even creamier, and using mozzarella's Mexican cousin, Queso Oaxaca. I also like to add a little spice by sautéing a fresh serrano chile pepper in the bacon fat before adding the beans.

Refried beans can be served for breakfast, lunch, or dinner... And not just as a side dish. You can serve them in Tacos de Frijoles, Molletes (open-faced refried bean sandwiches), or Bean & Cheese Enchiladas, just to name a few dishes.

Frijoles Refritos 
(Refried Beans)

Ingredients:

• 2 to 3 tablespoons bacon fat, lard, or vegetable oil 
• 1 fresh serrano pepper (optional) 
• 3 cups Frijoles de la Olla (cooked pinto beans)
• 1 cup bean broth
• 3 tablespoons Mexican crema or sour cream 
• 1 cup shredded Oaxaca or mozzarella cheese 

Directions:
Heat bacon drippings or oil in a medium skillet over medium-high heat. Add the fresh serrano pepper, whole or sliced, and saute until the skin on the pepper begins to blister. Carefully add the cooked beans, bean broth, and Mexican crema. Let simmer until beans come to a boil. Using a potato masher, mash the beans until desired consistency; season with salt.

Continue cooking the beans for about 5 minutes, stirring constantly, until the beans thicken slightly. Remove from heat and stir in the cheese. Serve refried beans with warm corn or flour tortillas and Chile de Molcajete (roasted tomatillo & arbol chile salsa). Enjoy!



Receta en Español 

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