Mexican beans--from the pot to the skillet (Frijoles Mexicanos--de la olla o refritos) from Mexico One Plate At A Time (page 186) by Rick Bayless

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

  • ashallen on August 01, 2019

    This is a good recipe for refried beans - the only alteration I've made is to cut back on the fat by a tablespoon to make them a bit leaner. I usually use small red beans, peanut oil + 1 tbsp rendered bacon fat - very flavorful! They thicken after cooling/resting overnight - I save some broth from stewing the beans to thin as needed. They freeze well, too.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.