Recipe for Frijoles (Mexican Beans) | Almanac.com

Frijoles (Mexican Beans)

Photo Credit
Sam Jones/Quinn Brein
Serves 8.
Preparation Method
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This recipe for Frijoles is simple and tastes much better than your average Mexican beans. Made with just five ingredients, including salt pork, our frijoles have that rich, soft, velvety texture and taste great as a side dish with grilled meat and poultry or as a filling for burritos, tacos, and quesadillas.

You can also serve with salsa on the side, or mix in chopped jalapeno or green chilies if a hotter flavor is desired. We most commonly mash the beans and spread on flour tortillas (as shown in photo). Sprinkle with minced onion or grated cheese or cooked meat, roll up, and eat.

1 pound dried pinto beans
1 cup coarsely chopped onion
1 to 2 garlic cloves, crushed
2-inch square salt pork
5 cups water
1 teaspoon salt
1/4 to 1/2 teaspoon black pepper

Pick over beans and wash them. Place in a heavy saucepan and add all but last 2 ingredients. Cover, bring to a full boil, turn heat off, and let stand for 2 hours. Return to a boil, then reduce heat to a simmer. Cook for 1 hour, or until tender. Season with salt and pepper and discard salt pork before serving.

Frijoles Refritos: Mash 2 cups of cooked and seasoned beans, and fry in 3 tablespoons butter or bacon drippings. Turn onto a heated platter, sprinkle with grated Monterey Jack cheese, and serve with Salsa Picante.

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The Almanac Chefs

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