Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Dry beans

  2. 1 Onion - cut in four

  3. 1 Onion - chopped

  4. Salt

  5. 8 cups 1896ml Water

  6. 8 Leaves epazote - only if black beans

  7. Vegetable oil

Instructions Jump to Ingredients ↑

  1. Clean with water the dry beans. Put them in the 8 cups of water and let stand all night. In the morning you can cook them with the same water, 1 tablespoon of vegetable oil, onion quartered and epazote (if the beans are black). Let cook for 2 hours approx. until done. Add the salt after beans are done. Throw away the onion and epazote (if used). Save the broth from the beans were cooking in.

  2. Frijoles Refritos: fry the onion chopped with vegetable oil and then grind the beans. Use the less broth as you need (keep the broth for prepare a soup: "Fideo con caldo de frijol".

  3. Frijoles guisados: Fry the onion chopped with vegetable oil, until the onion is transparent add the beans with all broth. The beans have to stay cooking for 1 hour approx.

  4. Frijoles con Chorizo: fry the onion chopped with vegetable oil. Separately fry the "chorizo". When it is cooked add to the onion fried and then add the beans with broth. Cook for 1 hour approx.

  5. There are many other ways for prepare the beans. It depends of the region in the country you can garnish the frijoles with "tortilla" cut in four, fried, and with fresh cheese.


Send feedback