Return to Content

Frijoles (Mexican Beans)

Frijoles (Mexican Beans)
0 votes, 0.00 avg. rating (0% score)
Submit a Recipe Image

Yield: Serves 8.

Serve these beans with Salsa Picante (preceding recipe) on the side, or mix in chopped jalapeno or green chilies if a hotter flavor is desired.


  • 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.

Burritos: Spread some Frijoles Refritos on heated flour tortillas. Sprinkle with minced onion or grated cheese or bits of cooked meat, roll up, and eat.

Updated Thursday, November 8th, 2007

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.