Frijoles refritos – refried beans
Cooked black beans mashed and fried with onion until thick, topped with crumbled queso fresco. They go with lunch and breakfast and are the base for molletes, tostadas and sopes.
- 25 minTime
- 25 minHands-on
- 4Portions
- 16 gprotein per portion
- 350kcal per portion
Ingredients for 4 portions
- 3 tbspRapeseed oil
- ½Yellow onion, finely chopped
- 800 gBlack beans, cooked, with their liquid
- to tasteSalt
- 50 gQueso fresco, crumbled
Method
- Heat the oil in a wide frying pan over a medium heat and fry the onion until golden, about 5 minutes.
- Add the beans with a little of their liquid and mash them with a potato masher as they heat, until you have a rough purée.
- Cook over a medium-low heat, stirring often, for about 10 minutes, until thick and coming away from the pan. Add more liquid if it gets too dry and season with salt.
- Spoon the beans into a dish and crumble the cheese over.
