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Frijoles refritos (well-fried beans)
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| Artist: |
_ |
| Categories: |
Beans, Fried, Mexican, North American, South American |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1/2
| lbs | Beans, cooked (3-?to 4 | | | -cups with broth) | | | A 10 inch frying pan | | 6
| tbsp | Melted lard or pork | | | -drippings | | 1/4
| | Onion, finely chopped | | 2
| oz | Queso fresco, crumbled (I | | | -used shredded Monterery | | | -Jack) | | 12
| | Totopos (fried tortillas, or | | | -tortilla chips) | | | Some romaine lettuce leaves | | 6
| | Radish roses |
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Procedures:
| 1 | Heat the lard and fry the onion, without browning, until it is soft. | | 2 | Add 1 cup of the beans and their broth to the pan and mash them well over a very high flame. | | 3 | (with a bean masher or wooden potato masher) add the rest of the beans gradually, mashing them all the time, until you have a course puree. | | 4 | When the puree begins to dry out and sizzle at the edges, it will start to come away from the surface of the pan. | | 5 | As you let it continue cooking, tip the pan from side to side. | | 6 | The puree will form itself into a loose roll. | | 7 | This will take from 15 to 20 minutes. | | 8 | Tip the roll, rather like folding an omelet, onto the serving dish and garnish with the cheese. | | 9 | Spike it with the crisp triangles of tortillas. | | 10 | Decorate |
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