I am going to make a confession that might shock some people. Ready? Here I go. Up until a couple of weeks ago I had never made refried beans before. Yes, you read me right. I grew up in Mexico, the land of frijoles refritos. In my parents’ restaurant they made pounds every day and yet I had never made them myself. I always bought them canned at the store.
In the meantime some of my foodie friends were making refried beans so I had to get my act together and start making my own. After all, refried beans is something that we eat a lot here. We just love them. I’ve tried a couple of recipes, but this one is my favorite so far. These refried beans are not the healthiest ones, but they are not as greasy as some others I’ve eaten. The fat used comes from the Mexican chorizo, I don’t add any other kind of fat. So they are kinda healthy and delicious at the same time.
- •1/2 lb Mexican chorizo
- •1 small onion
- •4 cups cooked pinto beans drain
- •Chicken broth (if needed)
- •2 epazote leaves, finely chopped(remember our stinky friend?)
- •salt (if needed) and pepper
- Peel the chorizo casing (it is the thin skin of the chorizo tubes) and fry it in a hot cast iron skillet or heavy skillet until it browns.
- Add onions and sautee in the chorizo fat until translucent (actually they will turn red).
- You can either smash the beans with a potato smasher or with a blender, food processor or hand blender. Smashing them with any kind of machine will result in smoother refried beans. If you use a potato smasher add the potatoes to the skillet and smash them. If using a processor, blend them with a little bit of chicken broth before adding them to the skillet.
- Add epazote and adjust seasoning. Cook for 20 minutes over medium low heat stirring constantly.
This is such a simple recipe for frijoles refritos that I really don’t know why I neglected to make them for so long. This week’s question at the forum is about refried beans. Do you like them? Do you make them yourself? Do you have a recipe you’d like to share with us?
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