Frijoles I Recipe - Allrecipes.com
Frijoles I Recipe
  • READY IN 4+ hrs

Frijoles I

Recipe by  

"A friend passed this recipe to me. It is a little more work, but worth it for authentic refried bean taste. To make ahead of time, beans can be covered and refrigerated for 1-2 days."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
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  • PREP

    30 mins
  • COOK

    4 hrs
  • READY IN

    4 hrs 30 mins

Directions

  1. Soak pinto beans overnight in 1 quart of water.
  2. Place beans into a large saucepan, and add water to cover. Add onions, garlic, salt and pepper. Bring to a boil, then simmer over medium-low heat until beans are tender, about 1 to 2 hours. Add additional water to the pan as needed to prevent burning.
  3. Mash the beans with a potato masher, and mix in the butter. Continue cooking, stirring occasionally, until the mixture is thickened and the butter is absorbed. Adjust seasonings to taste.
  4. Preheat oven to 350 degrees F (175 degrees C). Spread the bean mixture into a 9x13 inch baking dish, and sprinkle shredded cheese over the top. Bake for 15 minutes, or until cheese is melted.
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Reviews More Reviews

Most Helpful Positive Review
Sep 11, 2006

If made correctly this is a tasty dish. The only things that I would consider not authentic is well, the butter (normally a litte bacon grease), obviously, and the salt (which is ALWAYS added at 20/30 mins before the beans are fully done. You can always add not fat and a dash of cumin and garlic powder.

 
Most Helpful Critical Review
Jun 13, 2006

Tried this twice thinking maybe the mistake was mine. Just too buttery of a flavor. The second time, I only used 1/3 of the amount the recipe calls for. Still too buttery flavored. I was making them to put into burritos. Who wants a butter flavored burrito? Perhaps good for other uses, but not at all to my liking. Sorry.

 
Sep 24, 2007

Awesome Recipe cooked as directed. A tip if you love spice- add some juice from a jar of pickled jalapenos while the beans are simmering down (approx 1/2 cup worth) It gives the beans excellent flavor

 
Sep 06, 2003

Great Frijoles! Much better than any you'll get from a can! And as good as those from the best restaurants! As a variation I like to use 1/2 black beans, the black beans add a rich flavor. I doubled the recipe and put 1/2 in the freezer!! Great time saver!

 
Jan 28, 2006

This isn't bad, but to make them really good try this! While the beans finish cooking, fry a pound (yes a pound) of lean bacon, add onion, garlic, jalepeno and the beans. Cook until everything is done and mash the beans. YES, leave ALL the grease in the pan. Not good for the arteries, but oh so good on the taste buds!

 
Sep 06, 2003

I'm a big bean person, so this recipe immediately appealed to me and seemed to go well with my "bff", Karen's Super Bowl party. I could eat refried beans right out of the can, so this was a tremendous treat! Ka and I didn't have enough time to do it the long way, so we subbed with canned beans. We also added canned green chiles and cut waaaaaay back on the butter. This was excellent and I wish there had been some leftovers! Good job Karen!

 
Jul 24, 2003

I had an extra bag of beans so I made this. These are really good! Although I don't agree with the author, it didn't seem like much work to me. The only thing I did different was added more garlic and froze the ones we weren't eating that night. Last night we were having tacos so I added the beans to the taco meat and it was fantastic! Very budget minded, just what I need with 3 kids~~~~Thanks!

 
Jan 10, 2005

I cook dried pinto beans fairly often but we're usually tired of eating leftovers before the pot of beans is gone. I had no idea how easy it would be to make delicious refried beans from them. From now on, I'll use this recipe on the leftovers and pop them in the freezer for our next Mexican meal. I'll never buy another can of refried beans. These are so good! Thanks Karen!

 

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Nutrition

  • Calories
  • 223 kcal
  • 11%
  • Carbohydrates
  • 20.6 g
  • 7%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 12.1 g
  • 19%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 8.7 g
  • 17%
  • Sodium
  • 427 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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