There are many different Frijoles recipes using different beans, Kidney, Pinto, Black eyed and Black beans and range from Frijoles Charros (Cowboy Beans) to the Tex-Mex staple of Frijoles Refritos (Refried Beans), however I like the Frijoles Negros that I always order at Wahcha (a Mexican restaurant chain here in the UK).
It has a smooth consistency that you can dip nachos and bread in and makes a great side or a base for a Conchita Pibil taco.
400g cooked black beans
½ red chilli, finely chopped
50g butter ( some more is better )
1 small onion, grated or finely chopped
2 cloves of garlic, grated or finely chopped
For the topping (optional)
½ red chilli, finely chopped.
2 stems of coriander, torn.
1 banana shallot, finely sliced.
100g of cubed or crumbled Chorizo.
grated Lancashire or crumbled Feta cheese to taste.
If you want a vegetarian version, leave out the Chorizo obviously!
- Cook the onion in the butter until soft then add the garlic and chilli and cook for a further minute then add to a food processor.
- Drain the beans reserving the cooking liquid. Add the cooked beans with a little of their cooking liquid to the food processor.
- Whiz the mixture until you get a smooth, tomato ketchup consistency (add a little more of the liquid if it’s too thick)
- Remove to a bowl and season to taste with a little salt and pepper and allow to cool.
For the topping.
- Add the Chorizo to a tablespoon of Olive Oil and fry until toasted and the oil is coloured red.
Allow to cool and add to the Frijoles with finely chopped shallots and chilli, a garnish of coriander, the chorizo (and oil) and Lancashire cheese.
They’re perfect with a bowl of tortilla chips and an ice-cold beer.