A staple of Mexican breakfasts and snack spreads, frijoles refritos are made by sautéing and mashing cooked dried beans in butter. With their creamy texture and smoky chile flavor, they are served with huevos rancheros or as a snack on their own.
Melt the butter and sauté the finely chopped onion until softened. Add the crushed garlic and sauté for a few more seconds.
Add the cumin and smoked red pepper flakes and sauté for 30 seconds. Then transfer the cooked beans and their cooking liquid to the pot.
Cook the beans over low heat for 15 minutes, mashing them with a potato masher until thick. If the mixture gets too thick, add 1 spoonful of the cooking liquid.
Adjust the salt, sprinkle the top with shredded mild semi-hard cheese and fresh cilantro, and serve hot.
Keep the heat very low while mashing the beans, or they may scorch on the bottom. Allergen: contains milk and dairy products.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
