Refried pinto beans (Frijoles pintos refritos) from Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Street-Side Kitchens of Mexico by Roberto Santibañez and J. J. Goode

  • ground cumin
  • bacon
  • ground chipotle chillies
  • Mexican oregano
  • canned pinto beans

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wcassity on March 21, 2021

    I made with freshly cooked beans (cooked with some ground pork) and no bacon; mix of dried chile peppers I had on hand. Delicious.

  • lkgrover on November 24, 2019

    Good, thick refried beans; I liked the use of bacon (which I don't think I've had in restaurant versions).

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