Try one of our Mexican side dish
recipes from the Tex-Mex Cafe.
Frijoles Refritos (Well-fried beans)
2 cups cooked beans, with 2 cups cooking broth
3 tablespoons melted lard, pork drippings, canola or olive oil
2 oz queso fresco or Monterey Jack cheese, crumbled
Lettuce leaves, loosely torn
In a large saute pan, heat the oil over high. Add 1 cup beans and mash well with
a wooden spoon or bean masher. (Be careful, the oil splatters as you add the
beans.) Add broth and the rest of the beans gradually, mashing them all the
time, until you have a coarse puree.
Lower heat to medium. When the puree begins to dry out and sizzle at the edges,
it will start to come away from the surface of the pan. As it cooks, tip the pan
from side to side. The puree will form itself into a loose roll. This will take
15 to 20 minutes. (You have to fry the beans almost dry to form the traditional
bean roll, or brazo. You can also fry them to a loose paste to serve with eggs
or other main dishes.)
Tip the roll, rather like folding an omelet, onto the serving dish and garnish
with cheese, lettuce and tortilla chips.
Leftovers freeze well. To reheat, defrost the beans and fry in a bit more oil,
adding water if dry.