• Skip to main content
  • Skip to primary sidebar

La Piña en la Cocina

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

  • Home
  • Recipes
  • About
    • Mexican at Heart
    • Media
  • Contact
  • Disclosure/Privacy Policy
Home » Beans » Frijoles- In My Kitchen

Frijoles- In My Kitchen

September 4, 20145 Comments

5231 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe

Frijoles in my kitchen! One of my jobs as a kid, was to help my mom in the kitchen. The jobs were pretty easy, chopping mostly. My favorite job was when I was asked to help clean the dried pinto beans. Many times, purchased in bulk, 5 pounds at a time, they contain broken beans and small stones. I remember sitting across the kitchen table from my mom and we would spread the beans out onto the table in between us. In no time those beans we free and clear of all stones and broken beans. I could still hear the sound of the beans as we pushed them into that large, empty stainless-steel pot. This one pot of beans would take us through many meals. On this blog post, I share with you a few of my favorite recipes prepared with homemade beans.    

pinto beans cooked in a pot

Most asked question I get about beans is, “How do I get a more flavorful refried beans?”

Natural rendered pork lard can be found in most well stocked Mexican markets or Mexican carniceria(meat market). The key words are natural rendered. I confess that mom did use the lard that comes in a box because it was easy to find and kept in the refrigerator forever, lol! If that is all you can find, it’s ok, but it won’t have as much flavor as the natural rendered lard. The misconception about natural lard is that it’s unhealthy and bad for you. Any oil, or fat, in excess is not good. But the natural rendered lard is better than the boxed, better than vegetable or canola oil. It’s a fact. You are not cooking like this every day and you are not eating the whole pan of refried beans, right? All in moderation.

Frijoles de la Olla

pinto beans cooked in Mexican clayware
Frijoles de La Olla

Frijoles de la Olla

Fresh cooked pinto beans garnish with sliced serrano peppers, diced onion, cilantro and lime! Yes!
No ratings yet
Print Pin Rate
Course: Beans
Cuisine: Mexican
Servings: 8 cups

Ingredients

  • 3 cups of dry pinto beans
  • 1 medium white onion quartered
  • 1 whole bulb garlic
  • 2 bay leaves
  • 1 serrano or jalapeño
  • 2 chile de arbol
  • Water
  • salt to taste

Instructions

  • Clean and then soak the beans overnight. Drain and rinse the beans. Cover with plenty of water. At least three inches above the beans. Add the aromatics.
  • Bring up to a simmer. Partially covered, keep at a simmer or light boil for 2 to 2 1/2 hours or until beans become tender. If water level gets low, add a little more hot water.  Add salt to taste once beans are tender. Remove aromatics.

Notes

Remove aromatics and cool completely before storing in an airtight container. They will keep in the refrigerator for a week or divide into 2 cup portions with enough broth to cover and freeze in airtight containers or quart size freezer bags.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

VIDEO LINK

https://animoto.com/play/vM9hKxoCMLk1lgRNMDI6Ig

Easy fried beans recipe!

pinterest image of refried beans in skillet with text
Frijoles- Cooking Pinto Beans

Refried Beans

Technically these are fried beans. Once they cool and you re-fry them in more lard, they become refried beans. Add more traditional flavors to your fried pinto beans! Natural rendered pork lard(manteca), onion and serrano peppers are commonly used when preparing this recipe. Recipes will vary from one family to another. Enjoy!
5 from 1 vote
Print Pin Rate
Course: Beans, sides
Cuisine: Mexican
Prep Time: 15 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 40 minutes minutes
Servings: 6 Servings

Equipment

  • Large skillet

Ingredients

  • 3 tablespoons Natural rendered pork lard or you can use your favorite cooking oil
  • 1/2 cup Onion, diced
  • 1 Large Serrano pepper, minced some like to add a few whole chile de arbol too!
  • 4 cups Fresh cooked pinto beans with some broth
  • Salt, to taste

Instructions

  • In a large skillet, preheat the pork manteca(or oil) at medium heat for a few minutes.
  • Saute the onion and serrano for a good 6-7 minutes so it flavors the manteca(or oil).
  • Pour in the beans with broth. Stir well to combine and let everything come up to a light simmer.
  • After the beans simmer for about 7-8 minutes, use a bean masher or potato masher to cream the beans to the desired consistency. I like mine a little coarse. Continue cooking the beans, stirring as needed until beans reduce and become slightly thicker. Taste for salt.

Notes

Questions commonly asked:
Do I have to use lard? No. Use your favorite cooking oil
Do I Have to use pinto beans? Of course not. Black beans and frijol Peruano are two other popular choices
Can I use canned beans. Absolutely you can. The flavor may be slightly different, but still tasty!
How long will the refried beans last refrigerated? Best to enjoy them within 10 days. Keep them tightly covered in the coldest part of the refrigerator.
Can the beans be frozen. Yes! Defrost and heat in skillet with a little plash of water. Or manteca, lol!!
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
beans with chorizo, flour tortillas, avocado

Frijoles con Chorizo

There is nothing so appetizing as the aroma of chorizo sizzling on the stove top mashed with pinto beans and a warm flour tortilla!
No ratings yet
Print Pin Rate
Course: Beans
Cuisine: Mexican
Servings: 6 Servings

Ingredients

  • 2 tablespoons of pork lard or oil of your choice
  • 9 oz. uncooked Mexican chorizo I used homemade chorizo which has less fat, so I added some for cooking.
  • 1/2 cup white onion diced
  • 1 serrano pepper minced
  • 3 cups whole pinto beans in their broth about 1 cup bean broth
  • *Crumbled Queso Fresco for garnish

Instructions

  • In a large skillet, heat manteca(lard) to medium heat. Add the chorizo and cook for 6 to 8 minutes.
  • Add the onions and chile serrano. Sauté for another 4 minutes. Add the beans and broth. Bring to a boil, reduce to a simmer.
  • After they simmer for about 5 minutes, mash with a potato masher until desired consistency. If the beans become too dry, add a little more broth or water. Bring on the homemade flour tortillas and avocado! Yields 6 servings.

Notes

For a smoother bean, you could blend the beans in their broth on high before adding them to the cooked chorizo/onion mixture.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
beans with chorizo

Frijoles Borrachos, Charros, A la Charra (aka Drunken Beans) …..Just serve me a bowl already! LOL!

Frijoles Borrachos, Charros, A la Charra
Frijoles Borrachos, Charros, A la Charra, Drunken Beans
drunken beans served in a shallow bowl top view

Frijoles Charros, Frijoles Borrachos, Drunken Beans!

These tasty beans were always on the stove top for any special Mexican dinner and especially for carne asada!! This simple version mom prepared did not include tomatoes, chorizo, hot dogs or ham. You can certainly add what you like.
No ratings yet
Print Pin Rate
Course: Beans
Cuisine: Mexican
Servings: 6 Servings

Ingredients

  • 8 strips of bacon cut into 1-inch pieces
  • 4 cups cooked pinto beans
  • 1 cup broth from beans
  • 1 serrano chile sliced into thick rings or minced
  • 1 small white onion diced
  • Handful of chopped cilantro plus, more for garnish
  • 8 oz of a light beer
  • salt and pepper
  • Lime wedges for garnish

Instructions

  • To a pot at medium heat, add the bacon and cook until browned. Add the onions, chile serrano and cilantro, stir well to combine. If you prefer to remove the bacon once cooked, you can do that. Add it back in before serving.
  • Add the beans, liquid from the beans and the beer. Bring to a boil, reduce heat to a simmer. Season with salt and pepper to taste, stir, cover and cook for a good 20 to 25 minutes. Taste for salt. Garnish with more cilantro and lime.

Notes

If you wanted to prepare these without beer, I like to replace the beer with low sodium chicken or beef broth. Garnish with lime wedges, cilantro, crema (Mexican cream) and warm tortillas or tostadas. These beans were always made with carne asada…
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
Beer, going in to the beans!!
Beer, going in!!
Kicked Up Smoked Ham and Beans

Kicked Up Smoked Ham Beans

No ratings yet
Print Pin Rate

Ingredients

  • 2 cups dried pinto beans soaked overnight, washed and drained
  • 1 cup diced onion
  • 2 serranos minced
  • 3 chile de arbol
  • 4 cloves garlic smashed
  • Smoked ham bone
  • 2 cups diced smoked ham
  • 3 roma tomatoes diced
  • 1/3 cup cilantro chopped
  • 2 tablespoons apple cider vinegar
  • Juice of 1 lemon
  • salt and pepper to taste

Instructions

  • Add the first 6 ingredients to a large dutch oven pot and cover with water 3 to 4 inches above the beans. Bring to a boil, reduce heat, cover and continue cooking for 2 hours or until beans become tender.
  • Once beans are tender, add all the remaining ingredients. Season to taste with salt and pepper and cook for another 25 minutes. Yields up to 8 servings.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!


thick refried beans with chile ancho sauce

Frijoles Refritos con Chile Colorado

Add some chile colorado to your fried pinto beans for more flavor!
No ratings yet
Print Pin Rate
Course: Beans
Cuisine: Mexican

Ingredients

  • 4 cups pinto beans cooked with their broth
  • 4 dried chile ancho stems and seeds removed)
  • 2 cloves garlic sliced
  • 1 teaspoon cumin
  • Pinch of oregano
  • Salt to taste
  • 1 cup chicken broth or more bean broth
  • 2 tablespoons pork manteca lard or oil of your choice

Instructions

  • Transfer the chile ancho to a saucepan of simmering water. Cook for 7 to 9 minutes, turning halfway through cooking time. Remove from the heat and let stand for 10 minutes.
  • While the chiles are cooling, in a large nonstick skillet, heat 2 tablespoon of manteca (lard) or oil to medium heat. Add the beans and bring to a simmer. Drain the chile anchos and transfer to the blender. Add the cumin, oregano, garlic, salt to taste, and ½ cup water or chicken broth. Blend on high until smooth, set aside.
  • Add the chile ancho sauce to the beans, stir well to combine. When it comes to a boil, add the other ½ cup or more of chicken or bean broth and reduce heat to a low simmer, stirring often. Taste for salt and while the beans are simmering, mash with a potato masher until desired texture. Cook until liquid is reduced by half.

Notes

These are the beans that mom would prepare for her bean and jalapeño tamales! You must make sure you cook them down until they are very thick and literally slide across the bottom of that skillet! If they are too loose, they will shoot out of the tamal as it steams! Lol! Been there!
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
pinto beans with chile ancho sauce and bean broth simmering

Like this:

Like Loading...

Filed Under: Beans, Mexican Chorizo, Traditional Mexican Recipes Tagged With: Beans, Frijoles, frijoles charros, Frijoles con Chorizo, Legume, Pinto Beans, Refried Beans

Previous Post: « Salsa Macha-Chile Oil, Marinade and Adobo~ Mexican Kitchen
Next Post: And Then Came September »

Reader Interactions

Comments

  1. Viviana

    July 6, 2016 at 9:10 pm

    What part of mexico is this dish from? Or what part are you from

    Reply
    • Sonia

      July 6, 2016 at 10:38 pm

      Which dish in the post are you asking about Viviana? My family is from Monterrey, N.L., Mexico. I am first generation born in California.

      Reply
  2. Boo Scruff

    February 27, 2024 at 9:05 am

    Sonia,
    I love all these different bean recipes, agree, natural rendered pork lard is worth the extra step for yummy flavor. Very nice variety and all those savory spices, chilies-m-m-m my mouth is watering just thinking about the chorizo and beer (oh yeah) I now have the majority of these cooking staples in my pantry, my Mexican Pantry. Thanks so much for sharing your wonderful recipes. Fan & Follower

    Reply
    • Sonia

      February 28, 2024 at 8:44 am

      You’re welcome! I appreciate you always taking the time to write!

      Reply

Trackbacks

  1. Frijoles a la Charra-Frijoles Borrachos-Charro Beans | La Piña en la Cocina says:
    June 3, 2017 at 8:30 am

    […] Frijoles~ Beans~Legume – In My Kitchen […]

    Reply

Would Love to Hear From YouCancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

Never Miss a Recipe

Get all the latest directly to your inbox

View Privacy Policy Before Subscribing

View our privacy policy

Mariscos-Seafood

Chilean Sea Bass in Adobo

chilean sea bass plated

Crispy Masa Crusted Shrimp and Poppers

popper with cheese and bacon filling

More Ceviche & Aguachile!

aguachile verde in a heart shaped cazuela

Filetes de Pescado al Ajillo-Garlic Butter & Lime Cod

You might also like…

martinis on table

Mexican Martini

salsa in bowl with wooden spoon

Serrano Lime Salsa

salsa macha in a Mexican clayware bowl with a wooden spoon

Salsa Macha

Copyright © 2025 LA PIÑA EN LA COCINA

5231 shares
MENU & SEARCH
  • Home
  • Recipes
  • About
    • Mexican at Heart
    • Media
  • Contact
  • Disclosure/Privacy Policy
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Do not sell my personal information.
Cookie Settings Accept
Manage consent

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
CookieDurationDescription
cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
Functional
Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
Performance
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
Analytics
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
Advertisement
Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
Others
Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
Save & Accept
 

Loading Comments...
 

    %d

      Rate This Recipe

      Your vote:




      A rating is required
      A name is required
      An email is required