Frijoles negros refritos
Throughout Mexico, refried black beans are eaten all year round. Enjoyed with everything, meat, chicken, fish, seafood, eggs, quesadillas, tacos, vegetables & chilaquiles.
SPICINESS
SERVES
4
COOKING TIME
10 mins cooking - Frijoles require overnight soak in water
Ingredients
- 250g dried black beans
- ¼ brown onion
- 1 garlic clove
- 1 fresh green chilli (serrano or jalapeño), sliced
- 8 tbsp cooking oil
- Salt, to taste
Cooking Instructions
- Rinse the beans in cold water. Place them in a container & cover them in cold water, keeping them in the fridge overnight. The next day, drain the water & boil them in fresh water until cooked. The final texture should be ‘a little overcooked’. Add salt when the beans are still hot & smash using a potato masher.
- Heat oil in a frying pan. Fry the green chilli & onion for approximately 3 minutes. Add the beans paste. Over medium heat fry the paste for 3 to 5 minutes stirring consistently. Then add the beans & cook until heated through.
¡Buen Provecho!
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