Frijoles Refritos

Crisp Fried Beans

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Preparation info

  • 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 pound dried red kidney beans
  • 6 cups water
  • 1 teaspoon salt
  • ½ cup bacon drippings or lard, approximately
  • 2 chorizos (Spanish sausage)
  • 4 ounces Cheddar cheese, cubed or grated


  1. Pick over the beans, wash thoroughly, and cover with the water. Allow to soak overnight; or bring to a boil, simmer for two minutes, and allow to stand for one to two hours before proceeding.

  2. Add the salt, bring to a boil, cover, and simmer for about two hours, or until the beans are tender. Mash the beans with a potato masher, add the drippings, and heat the mixture until all the fat is absorbed, stirring frequently.

  3. Skin the sausages, break them into pieces, and fry in a small amount of drippings.

  4. Add the cheese and sausages to the beans. Reheat until crisp around the edges.

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