Frijoles Mexicana (Mexican Refried Beans)

Serves: 6
Total Calories: 8


2 cups frijoles (Mexican beans, or use pinto beans)
5 cups water
4 tablespoons lard, divided
1 tablespoon chopped onion
1/2 cup tomato purée
chili powder (optional)


Soak beans overnight and cook, covered, in 5 cups of water for 1 1/2 hours, or until very tender. Drain (and save liquid). Heat 2 tablespoons of the lard in frying pan, add beans, and fry over low heat about 10 minutes, mashing them with a fork. Add water in which the beans were cooked a little at a time, stirring constantly. Keep over low flame until the water has evaporated. Cool and place in a refrigerator until the following day.

Melt the other 2 tablespoons of lard in a large skillet. Fry onion for a few minutes; add tomato purée and chili powder, if desired. When onion is tender, add fried beans and cook until beans are very hot.

Nutritional Facts:

Serves: 6
Total Calories: 8
Calories from Fat: 0

This Frijoles Mexicana (Mexican Refried Beans) recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best From The Southwest Cookbook Cookbook:
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Vegetable Enchilada
Vegetable Chalupa
Vegetable Paella
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Frijoles Mexicana (Mexican Refried Beans)
Mayan Ranch Barbecue Beans
Bart’s Barbecue Green Beans
Frosted Green Beans
Tangy Carrots
Sweet-Sour Cabbage (From Mother’s Apron Pocket)
Chimayó Corn Pudding
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Green Chile Corn Casserole
Mexican Corn Pudding
Hominy Casserole
Sunday Potatoes
Swedish Green Potatoes
Mexican Hash Browns
Roasted Scarlet Potatoes
A Change from Baked Potatoes
Mashed Potato Soufflé
Twice Baked Chile Potatoes
Sweet Potato and Apple Casserole
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Eggplant Mexicano
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Lynn’s Squash and Cheese Bake
Royal Squash
Chile Cheese Squash
Stuffed Zucchini
Zucchini with Sour Cream
Zucchini Boats
Vera Cruz Tomatoes
Summer Tomatoes
Spinach-Tomato Bake
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Broccoli Delight
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Asparagus Stir Fry
Artichoke Casserole
French-Fried Onion Rings
Creamy Baked 1015 Onions
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