Return to Content

Frijoles (Mexican Beans)

Yankee Plus Dec 2015


Frijoles (Mexican Beans)
0 votes, 0.00 avg. rating (0% score)
Print Friendly

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.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 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

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111