Frijoles Fritos

Fried Black Beans

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Preparation info

  • 12

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 cups dried black beans
  • quarts water
  • 3 teaspoons salt
  • ¾ cup ground fresh onions (about 2 medium onions)
  • 1 tablespoon salad oil
  • 3 tablespoons butter
  • 3 tablespoons grated Parmesan cheese
  • ½ teaspoon grated nutmeg
  • ½ teaspoon freshly ground black pepper


  1. Wash beans well and soak overnight in one quart of the water.

  2. Drain off any water that remains after soaking overnight. Add remaining water and cook, covered, for three hours, or until beans are tender, adding the salt for the last ten minutes of cooking time. Remove beans from heat and cool.

  3. Put beans through a food chopper using the coarse blade, or mash with a potato masher.

  4. Sauté onions in the oil until they are translucent. Add the butter and cook for five minutes, stirring. Add to beans along with the cheese, nutmeg and pepper. Stir and cook over medium heat for ten minutes, or until beans are dry.

  5. Turn into a serving dish. Garnish with grated Parmesan cheese and chopped pimiento. Serve with corn chips or tortillas.

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