Frijoles are a traditional Mexican bean dish that tastes great with tortillas and vegetables. While you can use red kidney, pinto or black beans for this recipe, I prefer black.

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Servings: 6

Prep Time: 00:15

Cook Time: 00:20

Main Ingredients

2 cans of red kidney, pinto or black beans, rinsed

2 onions, finely chopped

2 garlic cloves

1 bayleaf

1 teaspoon cumin

1 teaspoon chili powder

salt and freshly ground pepper

1 or more small fresh green chiles

2 tablespoons vegetable oil

2 plum tomatoes, peeled, seeded and chopped

sprigs of fresh bay leaves, to garnish


1Heat 1 tablespoon vegetable oil in a heavy skillet. Add half of the onion and garlic, and saute until just softened.

2Add both cans of rinsed beans to the skillet and add the bay leaf. Season with cumin, chili powder, salt and pepper. Cook over medium heat, stirring often, about 5 minutes.

3In the meantime, heat the remaining oil in a small frying pan and saute the remaining onion and garlic together until the onion is soft. Add the chopped tomatoes and cook for a few minutes more.

4Spoon 3 tablespoons of the beans out of the skillet and add them to the tomato mixture. Mash to a paste. Stir into the beans to thicken any liquid. Cook for just long enough to heat through, if necessary.

5Serve the beans in small bowls and garnish with fresh bay leaves.

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