Frijoles (Mexican Beans)

Sam Jones/Quinn Brein


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.


Serves 8.

Reader Comments

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I can't believe you missed the cilantro. How can you have Mexican style beans without cilantro?

homemade refried beans

The Editors's picture

Hi, Bob. Cilantro would be a terrific addition to these beans.


Add a little chili powder, cumin and garlic powder. These really enhance the flavor of the beans.