Oaxacan refried black beans (Frijoles Oaxaqueños) from Treasures of the Mexican Table: Classic Recipes, Local Secrets (page 162) by Pati Jinich

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

Accompaniments: Oaxacan eggs in roasted tomato salsa (Huevos en salsa martajada)

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

  • jenburkholder on February 19, 2022

    So good. So easy. The avocado leaves add such a delicious flavor, and the one chili a surprising amount of heat. I actually did have homemade lard in the fridge but that wouldn't make much difference. Definite repeat.

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