Frijoles de la Olla and Frijoles refritos
Equipment
- Soup Pot
- Measuring Spoon
- Perforated Spoon
- Knife
- Cutting Board
- Measuring cup
- Potato Masher
- Saute Pan
Ingredients
Frijoles de la olla
- 2 Cups Pinto Beans
- Water Enough to fill up the stockpot
- 2 Tbs Salt
- ⅓ Onion
- 2 Garlic Cloves
Frijoles refritos
- 2 Cups Frijoles de la olla With liquid
- 2 Chile de Arbol
- 2 Tbs oil
Instructions
Frijoles de la Olla
- Measure and wash your dried beans. Once washed place then in a stockpot and fill u with water. Let them sit overnight
- Once the beans have sat overnight, dump the water and refill it two inches from the rim
- Add the onion, garlic, and salt to the beans and let it simmer in low heat for three hours. Being sure to keep an eye on it and add water as needed so it does not burn.
- You will now they are done when you can easily squeeze them easily between your fingers
Frijoles refritos
- In a saute pan add the oil, chili, and onion. Saute for one to two minutes or until fragrant
- Carefully add the beans to the pan and mash them with a potato masher
- Once mashed slowly add bean broth and continue to mash until desired consistency
Notes
Both of these beans can last 5 to 7 days in the fridge. Whole cooked beans can last up to three months in the freezer.
Tried this recipe?Let us know how it was!