These mashed frijoles pintos (pinto beans) are very similar to refried beans but they’re not actually fried and there is no oil or lard in this recipe. Mashed pinto beans go great with a side of Mexican rice.
For today’s recipe we’re going to make a pot of beans then the beans will be mashed once cooked through. It’s a super easy, delicious and inexpensive recipe.
Ingredients needed
- Pinto beans (rinsed)
- White onion
- Jalapeño
- Garlic cloves
- Bay leaves
- Water
- Chicken bouillon
- Salt
How to make mashed frijoles pintos
Put the rinsed beans, onion, jalapeño, garlic cloves and bay leaves in a pot. Add 8 cups of water to the pot and bring to a boil. Once the water starts to boil, reduce the heat to low and cover. Cook for 1 hour.
Next add the chicken bouillon to the pot and continue to cook covered for another hour or until the beans are tender.
Remove the lid and remove the onion, garlic, bay leaves and jalapeño from the pot and discard. Turn the heat to medium and start mashing the beans with a potato masher. Continue to cook the beans for about 10 min or until they reach your desired consistency. You can add salt to taste or add more chicken bouillon if you prefer.
I like my beans runny but the longer you cook them the more they will thicken up.
How to serve the mashed beans
For a simple meal these beans are great served with a slice of queso fresco and warm corn tortillas. They can also be served with a side of Mexican rice. They also make a great side dish to all of your favorite Mexican recipes such as pork ribs, bistec a la Mexicana, eggs and chorizo and many more!
Mashed frijoles recipe
I really hope you enjoyed this easy recipe for mashed frijoles pintos. Let me know what you think of it in the comments below. To get more delicious recipes follow me on Facebook!
Mashed Frijoles Pintos (pinto beans)
Mashed frijoles pintos make an excellent side dish to all of your favorite Mexican recipes.
Ingredients
- 2 cups pinto beans rinsed
- 1/4 white onion
- 1 jalapeño
- 4 garlic cloves peeled
- 2 bay leaves
- 8 cups water
- 2 tbs chicken bouillon
- salt to taste
Instructions
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Put the rinsed beans, onion, jalapeño, garlic cloves and bay leaves in a pot. Add 8 cups of water to the pot and bring to a boil.
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Once the water starts to boil, reduce the heat to low and cover. Cook for 1 hour.
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Next add the chicken bouillon to the pot and continue to cook covered for another hour or until the beans are tender.
-
Remove the lid and remove the onion, garlic, bay leaves and jalapeño from the pot and discard.
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Turn the heat to medium and start mashing the beans with a potato masher. Continue to cook the beans for about 10 min or until they reach your desired consistency.
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You can add salt to taste or you can add more chicken bouillon if you prefer.
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Serve and enjoy!