Frijoles de Fiesta (Fiesta Refried Beans)
Published Aug. 12, 2020
- Total Time
- About 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1pound dried pinto beans, rinsed (see Note)
- ½large white onion
- 1tablespoon kosher or sea salt, plus more as needed
- 4dried Colorado chiles (also known as California or New Mexico chiles), or guajillo chiles, stemmed and seeded
- 1 to 2whole canned chipotles in adobo, plus 1 tablespoon adobo sauce
- 3tablespoons vegetable oil or lard
- 8ounces asadero, quesadilla, Monterey Jack or Oaxaca cheese, grated (about 2 cups)
- 1ounce crumbled Cotija (about ¼ cup), for garnish
Nutritional analysis per serving (8 servings)
348 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 44 grams carbohydrates; 10 grams dietary fiber; 3 grams sugars; 17 grams protein; 431 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place pinto beans in a large pot and cover with 14 cups water. Add the onion and set over high heat. Once it comes to a boil, reduce the heat to medium, skim off any foam that may have risen to the top, partly cover with a lid and cook for 1 hour.
- Step 2
Remove the lid, stir in salt, partly cover with the lid, and cook for another 15 to 30 more minutes, until beans are completely cooked through and tender and the liquid is tinted from the pinto beans.
- Step 3
Meanwhile, place the dried chiles in a small saucepan, cover with water and set over high heat. Once the liquid comes to a boil, reduce heat to medium and simmer, uncovered, for 10 minutes, until chiles have rehydrated, softened and plumped up.
- Step 4
Remove the lid on the beans, and, using a slotted spoon or a pair of tongs, discard the onion.
- Step 5
Working in batches if needed, add the cooked beans along with 2 cups of their cooking liquid, the dried chiles, the chipotle chiles and the adobo sauce to a blender or food processor, and pulse until the mixture forms a coarse purée.
- Step 6
Heat the oil in a large, heavy casserole or sauté pan set over medium. Once hot but not smoking, carefully add the bean purée, as it will strongly sizzle and splatter. Stir well, incorporating the hot oil into the bean mixture. Cook for 10 to 12 minutes, stirring often and scraping the bottom and sides of the pan as the refried beans continuously attempt to create a crust, until the mixture thickens.
- Step 7
Stir in the grated cheese, and continue to cook for another 10 to 15 minutes, stirring frequently and scraping the bottom and the sides, until the mixture thickens to a thick purée that holds its shape, and a clear trail can be traced in the bottom of the pan.
- Step 8
When ready to serve, scrape into a bowl and garnish with the crumbled Cotija. Beans will last up to 5 days in the refrigerator. Reheat them in a saucepan or skillet with a couple tablespoons of water over medium and mash as they warm up, since they have a tendency to thicken once chilled.
- Starting with dried beans yields the most flavorful results, but you can substitute 3 (15-ounce) cans of cooked beans to save time. If using canned beans, start the recipe at Step 3. If using canned beans and they don’t have enough liquid for 2 cups, the dried chile cooking water or water can be added.
Private Notes
Comments
Perfect for making enfrijoladas --when the bean puree is nicely hot, dip a fresh tortilla to cover both sides, fill to your desire, including some cheese, roll and place in a single layer in casserole with a bit more of the bean puree dribbled on top. Finish with cheese and bake until pretty.(this was the only description of baking time ever given by my grandmother, and I pass it on) So much more fulfilling --and filling-- than enchiladas.
Made these exactly as written, using mayocoba beans, guajillo chiles and asadero cheese. So delicious it could almost be an entree on its own! I was lucky to find mayocobas, but would bet it's equally good with pintos. The only thing I'd do differently is maybe mash the beans by hand, and not completely puree them in a processor. I like a chunkier texture.
Beans benefit from being slowly cooked in an olla, a clay pot available at many Hispanic mercados/grocery stores. I usually simmer mine with some whole garlic cloves, Mexican oregano, cumin, chopped onion and a jalapeño or two. Cooking times vary depending on the age of the beans and elevation (and of course the cook’s preference... I usually start mine mid-morning and let them simmer for at least three to four hours as we are at over 5,000 feet.
These are perhaps the best beans I’ve ever had in my life. Lard and labor make for an outrageously delicious dish. Now I have to find a main dish worthy of this one.
Amazing! Deviated some from recipe as I used leftover beans. Sautéed onion and added two jalapeños, omitted the dried red chiles. Finely chopped bacon and added back in once beans were puréed. Used medium cheddar and didn’t have cotija on hand. Made these into bean and cheese burritos with extra cheddar, and I’m IN LOVE. will make these over and over again. Used rebosero and rio zape beans.
I love this recipe & have made these many times for my family, everyone loves it as a side, as a dip, in tacos and enchiladas. I use my own dried peppers (1 cayenne, a few slices of jalapenos) and puree the onion with the beans.
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