Refried Beans (Frijoles Refritos)

This is one of the staple foods of Mexico ana can he used in a variety of ways–as an accompaniment to meat, as a filling for tortillas or. as here, with the addition of sausage and cheese, as a filling meal on its own.


4 servings
225 g (8 oz) 1 1/3 cups Dried kidney or pinto beans, soaked in cold water overnight and drained
1 tsp Salt
1 Small chorizo sausage, skinned and diced
3 Tbs Lard or vegetable fat
1 Onion, chopped
3 Medium tomatoes, blanched, peeled, seeded and chopped
2 Small dried hot red chillis, crumbled
50 g (2 oz) 1/2 cup Cheddar or jack cheese, grated


1. Put the beans and 1/2 teaspoon of salt into a saucepan and pour over enough water just to cover. Set over moderately high heat and bring to the boil. Reduce the heat to low, cover the pan and simmer for 1 1/2 hours, or until the beans are cooked and tender. Drain the beans and puree them in a blender. Set aside.

2. Meanwhile, fry the chorizo in a small frying-pan for 5 minutes, stirring occasionally. Do not add any fat as the sausage will let out a good deal of its own. Using a slotted spoon, transfer the chorizo pieces to kitchen towels to drain. Set aside.

3. Melt the lard or fat in a large frying-pan. Add the onion and fry until it is soft. Stir in the tomatoes, remaining salt and chilli and cook, stirring frequently, for 5 minutes, or until the mixture becomes pulpy. Stir in the sausage, the pureed beans and the cheese and cook, stirring and turning frequently, for 10 minutes or until the cheese has melted.

4. Transfer the mixture to a warmed serving dish and serve at once.

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