Classic Mexican fried beans with onions and garlic (Frijole refritos) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 237) by Rick Bayless

Notes about this recipe

  • Eat Your Books

    Can substitute farmer's cheese, feta cheese, or Parmesan cheese for queso fresco. See recipe for variations.

  • clkandel on July 21, 2019

    So much tastier than typical "refried" beans. Made this with black beans as a side to fajitas. Also added some chopped cilantro and minced lemon pepper.

  • Rutabaga on March 16, 2015

    This is what you would expect for basic "refried" beans. I used canned pintos and lard. They're tasty, but any leftover bits in the pan turn hard and crusty if you don't put them away promptly.

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