frijoles refritos

Frijoles refritos means well friend beans, not re-fried beans as it has been mis-tranlated. If you want to know why they taste so good it is the use of pork lard to bring out the flavour, that and 3 different types of smoky chilies. This was so good the first time I made it, I got up the next morning and made it all over again.

Method

soak the pinto beans in water and seaweed for about 2-3 hours, rinse the water and then boil on the stove and let simmer for a further 2 hours watch them so the water doesn't evaporate and you have to start all over again

soak the dried chilies for an hour then remove the stalks and slice up, place in a blender with the water they soaked in with the tomatillos and garlic and blend till the sauce is thick
it will give off a nice smoky flavour and should have just the right amount of warmth

When the beans are soft drain them and fry them in either the pork lard or finely sliced chorizo. Add in the sauce and start mashing the beans, you can mash totally or leave some whole, it is up to you, I like to leave some whole to add some texture to the dish.

Serve with hand made tacos and Mexican chicken.

• Chorizo
• Frijoles Refritos
• Meat
• Refried Beans