Mexican Beans/Refried Beans/Frijoles Refritos

Great served with the Mexican rice, stir-fried or grilled Mexican vegetables, Mexican tortillas, chili sauce and salsa. Also great as a side dish to Mexican entrees such as tacos, enchiladas, burritos, etc.

Ingredients

  • 2-1/2 cups of dry pinto beans (or white Rajma) (about 1 lb or 450gm)
  • 3 quarts of water
  • 1/2 cup chopped onion (optional)
  • 2 - 3 cloves garlic, chopped
  • 2 cups chopped tomatoes
  • 1 Tbsp roasted cumin powder
  • 2 Tbsp olive oil
  • 1/4 cup water
  • Salt to taste
Method

Although beans have a relatively long shelf life, the older they are the longer you'll have to cook them to get them to soften. Fresh beans are best. If you have some that have been sitting around for a year, don't even bother with them, throw them out.

There are basically two ways to initially cook the beans - with a pressure cooker and without. The pressure cooker greatly cuts down on the cooking time. Here are directions for both methods.

1. Soak the beans overnight. Rinse the beans in water and remove any small stones, pieces of dirt, or bad beans. Throwing out the water used for soaking and washing them is important to prevent gas.

2. Cook the beans in water. Pressure Cooker method: Put beans into a 4 quart pressure cooker with a 15 lb weight. Fill up the pressure cooker with water, up to the line that indicates the capacity for the pot. Cook for 30-35 minutes - until the beans are soft and the skins are barely breaking open. Regular method: Put beans into a pot and cover beans with at least 3 inches of water - about 3 quarts for 2-1/2 cups of dry beans. Bring to a boil and then lower heat to simmer, covered, for about 2-1/2 hours. The cooking time will vary depending on the batch of beans you have. The beans are done when they are soft and the skin is just beginning to break open. Strain the beans from the cooking water and wash (again to prevent gas).

3. Add the onions, garlic and oil to a wide, sturdy (not with a flimsy stick-free lining) frying pan on medium high heat. Cook onions until translucent. Add tomatoes and cook for a few minutes till the tomatoes are cooked. Add the strained beans and about a 1/4 cup of water to the pan. Using a potato masher, mash the beans in the pan, while you are cooking them, until they are a rough purée. Add more water if necessary to keep the fried beans from getting too dried out. Add salt to taste, and the beans are ready to serve.