Frijoles de la Olla and Frijoles refritos
Karely Santana-Morfin
Prep Time 1 day d 10 minutes mins
Cook Time 4 hours hrs
Course Side Dish
Cuisine Mexican
Servings 8 Servings
Calories
Soup Pot
Measuring Spoon
Perforated Spoon
Knife
Cutting Board
Measuring cup
Potato Masher
Saute Pan
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
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
