Best 6 Frijoles I Recipes

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**Introduction:**

Embark on a culinary journey to savor the authentic flavors of Mexican cuisine with our collection of Frijoles recipes. Frijoles, meaning "beans" in Spanish, hold a prominent place in Mexican cooking, offering a versatile ingredient that can be transformed into a variety of delectable dishes. From hearty soups and stews to flavorful tacos and burritos, beans are a staple ingredient that adds protein, texture, and a rich, earthy taste to any meal. In this article, we present a diverse selection of Frijoles recipes that will tantalize your taste buds and transport you to the heart of Mexico. Discover the secrets to creating classic dishes like Frijoles Charros, a hearty soup brimming with beans, bacon, and chorizo, or explore unique variations such as Frijoles con Nopales, a delightful combination of beans and tender cactus paddles. Whether you prefer traditional or contemporary recipes, our collection has something for every palate. So, gather your ingredients, fire up the stove, and prepare to indulge in the irresistible flavors of Frijoles, a cornerstone of Mexican cuisine.

Here are our top 6 tried and tested recipes!

FRIJOLES III



Frijoles III image

I searched all the recipes, and none are close to real Mexican beans. The canned type are only a pale imitation of the real beans simmering all day on the stove. Easy and inexpensive, too. Do not soak and drain beans overnight as per American or European bean recipes. Cook the beans in their own liquid. You can use black beans and different chile peppers in this recipe.

Provided by Amy Sterling Casil

Categories     Side Dish     Beans and Peas

Time 5h10m

Yield 12

Number Of Ingredients 8

1 pound dried pinto beans, washed
1 white onion, chopped
½ bunch fresh cilantro, chopped
1 fresh jalapeno pepper, chopped
3 cloves garlic, minced
2 tablespoons lard
water to cover
salt to taste

Steps:

  • Place beans in a large pot with onion, cilantro, jalapeno pepper, garlic, and lard; add enough water to cover with 4 to 5 inches of water. Bring to a boil, reduce heat, and cook for 2 to 3 hours. Depending on the beans, it may take up to 5 hours. Add more water if necessary.
  • When beans are soft, season to taste with salt.

Nutrition Facts : Calories 156.2 calories, Carbohydrate 24.9 g, Cholesterol 2 mg, Fat 2.6 g, Fiber 6.1 g, Protein 8.3 g, SaturatedFat 0.9 g, Sodium 202.3 mg, Sugar 1.3 g

FRIJOLES I



Frijoles I image

A friend passed this recipe to me. It is a little more work, but worth it for authentic refried bean taste. To make ahead of time, beans can be covered and refrigerated for 1-2 days.

Provided by Karen

Categories     Side Dish     Beans and Peas

Time 4h30m

Yield 15

Number Of Ingredients 7

1 pound dry pinto beans
2 onions, diced
1 clove garlic, minced
2 teaspoons salt
1 ½ teaspoons pepper
¾ cup butter
1 cup shredded Cheddar cheese

Steps:

  • Soak pinto beans overnight in 1 quart of water.
  • Place beans into a large saucepan, and add water to cover. Add onions, garlic, salt and pepper. Bring to a boil, then simmer over medium-low heat until beans are tender, about 1 to 2 hours. Add additional water to the pan as needed to prevent burning.
  • Mash the beans with a potato masher, and mix in the butter. Continue cooking, stirring occasionally, until the mixture is thickened and the butter is absorbed. Adjust seasonings to taste.
  • Preheat oven to 350 degrees F (175 degrees C). Spread the bean mixture into a 9x13 inch baking dish, and sprinkle shredded cheese over the top. Bake for 15 minutes, or until cheese is melted.

Nutrition Facts : Calories 223.5 calories, Carbohydrate 20.6 g, Cholesterol 32.3 mg, Fat 12.1 g, Fiber 5 g, Protein 8.7 g, SaturatedFat 7.5 g, Sodium 426.6 mg, Sugar 1.3 g

FRIJOLES II



Frijoles II image

This recipe is similar to refried beans without the frying. These slow cooker beans will go well with any of your favorite Mexican dinners. For faster cooking, soak beans overnight.

Provided by BRANDI T

Categories     Side Dish     Beans and Peas

Time 6h15m

Yield 4

Number Of Ingredients 7

1 ½ cups dry pinto beans
½ teaspoon white sugar
1 teaspoon minced garlic
2 tablespoons finely chopped onion
2 slices smoked bacon
2 cups water
salt to taste

Steps:

  • Place the beans, sugar, garlic, onion, and bacon into a slow cooker. Pour in the water, cover, and cook on High for 6 hours. Drain off 2/3 of the liquid, and discard bacon. Use a potato masher to mash beans to a chunky consistency. Season with salt to taste, and serve hot.

Nutrition Facts : Calories 320.3 calories, Carbohydrate 46.6 g, Cholesterol 9.5 mg, Fat 7.2 g, Fiber 11.3 g, Protein 17.2 g, SaturatedFat 2.3 g, Sodium 201.9 mg, Sugar 2.3 g

FRIJOLES



Frijoles image

REAL frijoles......beans.......frijoles en olla, or pot beans. No self respecting Hispanic, Mexican, or Indian home out here is without a pot of beans....all the time.

Provided by wildheart

Categories     One Dish Meal

Time 8h2m

Yield 9 cups

Number Of Ingredients 7

3 cups dried pinto beans
1 large onion, diced
2 cloves garlic, minced
1/2 teaspoon cumin or 1/2 teaspoon comino
1 piece bacon or 1 piece ham
1 teaspoon sugar
water

Steps:

  • The night before, put the beans in the pot you will use, and fill the pot to the top with water.
  • In the morning, drain the water.
  • Add fresh water, to a height of 4# over the beans.
  • Add the pork, onion, garlic, and seasonings.
  • Simmer on low on the stove all day, or in a crockpot.
  • You may need to add water.
  • The beans are done when they are soft if you smoosh one between you finger and thumb.
  • It won't hurt them to cook longer, because even if they get mooshy they have their uses!
  • If you should burn the beans, immediately drain them and switch to a new pot with new water.
  • Add one raw potato, cut in half, to the beans.
  • When the beans are done toss the potato, because the burnt taste will be in it.

Nutrition Facts : Calories 233.5, Fat 0.8, SaturatedFat 0.2, Sodium 8.5, Carbohydrate 42.7, Fiber 10.2, Sugar 2.5, Protein 14

FRIJOLES (MEXICAN STYLE PINTO BEANS)



Frijoles (Mexican Style Pinto Beans) image

Beans are a part of everday eating in the Southwest. Frijoles are served either soupy in broth or mashed and fried (frijoles refritos- or refried beans). This mouthwatering recipe features both variations. Tip: If you want the beans extra spicy, do not remove the seeds from the chiles. Prep time does not include soaking. From Ladies Home Journal.

Provided by BecR2400

Categories     Beans

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 9

1 lb dry pinto beans
1 tablespoon olive oil
1/4 lb salt pork, rind removed or 1/4 lb sliced bacon, finely chopped
1 cup chopped onion
1 serrano chilies or 1 jalapeno chile, finely chopped
1 tablespoon finely chopped garlic
6 cups water
1/4 teaspoon cumin seed
2 1/2 teaspoons salt

Steps:

  • Soak beans according to package directions; drain.
  • Heat oil in stock pot or dutch oven over medium-high heat.
  • Add salt pork; cook 2 minutes, until browned.
  • Reduce heat to medium; add onions and chile and cook 4 minutes.
  • Add garlic and cook 1 minute.
  • Add drained beans, water and cumin seed.
  • Bring to a boil; reduce heat to medium-low, cover and simmer 30 minutes.
  • Add salt and continue to cook 25 to 35 minutes more, until tender.
  • (Can be made ahead. Cool. Transfer to large microwaveproof container. Cover and refrigerate overnight. To reheat: Microwave on high 10 minutes, stirring once after 5 minutes, until heated through.) Makes 7 cups.
  • Refries Beans (frijoles refritos):.
  • Heat 1 tablespoon olive oil or lard in large skillet over medium-high heat.
  • Add 1/2 cup finely chopped onion and cook 2 to 3 minutes, until browned.
  • Add 2 teaspoons finely chopped garlic and cook 30 seconds.
  • Add 2 cups cooked beans and 1/3 to 1/2 cup bean liquid to skilet.
  • (Or, microwave 2 cups refrigerated beans and 1/3 to 1/2 cup bean liquid on High, 2 to 3 minutes, until room temperature, and add to skillet).
  • Mash beans and liquid coarsely with back of wooden spoon or potato masher.
  • Cook 1 to 2 minutes more, untilheated through, addingmore bean liquid or water if needed.
  • Transfer beans to a food processor.
  • Process just until smooth.
  • Makes 2 cups (4 servings).

Nutrition Facts : Calories 133, Fat 10.9, SaturatedFat 3.6, Cholesterol 9.8, Sodium 817.7, Carbohydrate 7.1, Fiber 0.3, Sugar 0.7, Protein 3.2

FRIJOLES DE OLLA



Frijoles de Olla image

Pinto beans are cooked simply in this classic recipe. Make a batch for your next fiesta!

Provided by JOEBOB22

Categories     Side Dish     Beans and Peas

Time 3h5m

Yield 8

Number Of Ingredients 4

10 cups water
2 tablespoons lard
2 cups dry pinto beans, rinsed
2 teaspoons salt

Steps:

  • Measure water and lard into a large pot. Bring to a boil and add beans. Cook over medium heat for 2 to 2 1/2 hours. Season with salt and continue cooking until tender, about 30 more minutes.

Nutrition Facts : Calories 196.3 calories, Carbohydrate 30.2 g, Cholesterol 3 mg, Fat 3.8 g, Fiber 7.5 g, Protein 10.3 g, SaturatedFat 1.4 g, Sodium 596 mg, Sugar 1 g

Tips:

  • Use dried beans. Dried beans are more flavorful and economical than canned beans. If you don't have time to soak the beans overnight, you can use the quick-soak method: Bring the beans to a boil in a large pot of water. Remove the pot from the heat and let the beans soak for 1 hour. Drain the beans and rinse them with cold water before using.
  • Use a variety of beans. There are many different types of beans to choose from, so experiment until you find your favorites. Some popular types of beans for frijoles include black beans, pinto beans, and kidney beans.
  • Add flavorings. You can add a variety of flavorings to your frijoles, such as garlic, onion, cumin, chili powder, and bay leaves. You can also add vegetables, such as tomatoes, peppers, and corn.
  • Cook the beans until they are tender. The cooking time will vary depending on the type of beans you are using. Check the beans regularly to make sure they are not overcooked.
  • Serve the beans with your favorite toppings. Some popular toppings for frijoles include sour cream, cheese, avocado, and salsa.

Conclusion:

Frijoles are a delicious and versatile dish that can be enjoyed in many different ways. They are a great source of protein, fiber, and vitamins. Whether you are serving them as a main course or a side dish, frijoles are sure to be a hit.

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