Frijoles refritos

Recipe from: 16 April 2010

Ingredients 3
Servings 1
Minutes 5 mins


Serving Change
  • 1
  • 375
    Cooked beans
  • 90
    Corn oil


5 mins
Sauté the onion in the oil until it is soft and then scoop the cooked beans into the pan.

Mash them with the back of a spoon or masher to form a paste in the pan.

Pile onto top of a warmed platter and serve with tortilla triangles, loads of freshly grated parmesan or crumbled feta cheese.

Other good salads to use as side dishes on a Mexican table are tomato & avocado, lima beans in sauce, mushrooms with chilli’s and even chayote salad – use pears if you can’t find chayotes

Read more on: pulses  |  stir-fry  |  sauté  |  shallow-fry


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