Beans are one of the many ingredients that have their origin in the American continent, specifically in the area now occupied by Mexico, Guatemala, and El Salvador.
Frijol, as we know it in Mexico, is one of the cornerstone ingredients of Mexican cuisine alongside chilli and corn. I normally refer to the three as the Mexican Cuisine Trilogy. It is common to find them growing side to side in the milpa. According to wikipedia, ‘Milpa is a crop-growing system used throughout Mesoamerica. It has been most extensively described in the Yucatán peninsula area of Mexico. The word milpa is derived from the Nahuatl word phrase mil-pa, which translates into “cultivated field.’
In Mexico, there are more than 58 species of beans and the black used for this recipe is only of them.
Frijoles refritos, as we know them in Mexico, are generally prepared with lard but for this recipe, we use cooking oil. I suggest using vegetable like organic canola oil.
- 250 g dried black beans
- ¼ brown onion
- 1 garlic clove
- 1 fresh green chilli serrano or jalapeño, sliced
- 8 tbsp cooking oil
- salt to taste
- Rinse the beans in cold water. Place them in a container and cover them in cold water, keeping them in the fridge overnight. The next day, drain the water and boil them in fresh water until soft and cooked. This normally takes about 1 hour.
- The final texture should be ‘a little overcooked’. Add salt when the beans are still hot, and smash using a potato masher.
- Heat oil in a frying pan. Fry the green chilli and onion for approximately 3 minutes. Add the beans paste. Over medium heat fry the paste for 3 to 5 minutes stirring consistently. Then add the beans and cook until heated through.
- ¡Buen Provecho!