Frijoles Refritos Recipe
Ingredients
| Kidney beans | 1 1/2 Cup (16 tbs) | |
| Water or stock - 5 cups | ||
| Onions | 1 Cup (16 tbs), chopped | |
| Tomatoes - 2 medium, chopped; or 3/4 cup canned | ||
| Garlic | 1/2 Teaspoon, minced | |
| Chili powder | 1 Teaspoon | |
| Cayenne - a pinch | ||
| Salt | 1 Teaspoon | |
Directions
GETTING READY
1) In a large bowl, cover the beans with sufficient water to soak overnight.
MAKING
2) In a saucepan, cook the beans adding 1/2 cup of onions, 1/4 cup of tomatoes, 1/4 teaspoon of garlic, the chili, cayenne and 5 cups of water.
3) Season the beans with 1 teaspoon, when tender.
4) In a large frying pan, add 2 tablespoons of oil to heat.
5) Add the remaining onions and garlic to sauté until the onions are transparent.
6) Stir in remaining tomatoes to cook for 3 minutes.
7) Use a fork to mash 1/4 cup of beans into the mixture.
8) Add beans by quarter cups and continue mashing with the fork.
9) Cook the mixture for another 10 minutes.
10) Remove from heat and keep the pan covered to serve the frijoles warm.
SERVING
11) Serve the frijoles warm by garnishing with lime slices, if desired.
1) In a large bowl, cover the beans with sufficient water to soak overnight.
MAKING
2) In a saucepan, cook the beans adding 1/2 cup of onions, 1/4 cup of tomatoes, 1/4 teaspoon of garlic, the chili, cayenne and 5 cups of water.
3) Season the beans with 1 teaspoon, when tender.
4) In a large frying pan, add 2 tablespoons of oil to heat.
5) Add the remaining onions and garlic to sauté until the onions are transparent.
6) Stir in remaining tomatoes to cook for 3 minutes.
7) Use a fork to mash 1/4 cup of beans into the mixture.
8) Add beans by quarter cups and continue mashing with the fork.
9) Cook the mixture for another 10 minutes.
10) Remove from heat and keep the pan covered to serve the frijoles warm.
SERVING
11) Serve the frijoles warm by garnishing with lime slices, if desired.
Chef
