Well Fried Beans

I can’t ever claim true authenticity being a Finn with zero Mexican training, but based off conversations I’ve had throughout the years with those who know, this recipe is pretty spot on. 

Pinto beans (left in photo) can be used, but the smaller, more purple beans at Hispanic stores (labeled frijoles as far as I’ve seen), are the best. They’re creamier, and have a smoother taste than a pinto. Cheaper, too. 

Ps: I recommend you get all your ingredients at a Hispanic store. It’s worth it, in price and taste. 

As with every recipe I make, it’s always up for modifications, and use quotients you think would work for you. 

Beans: Phase One

Soak 2lbs beans overnight, drain in the morning
(Pinto pictured) 

Add soaked/drained beans to a crock pot along with:

2 guajillo chili peppers

2 Tbsp dried epazote (I sift mine) 

1/2 red onion, cut into rings 1 or 2 bay leaves 

A few garlic cloves, minced 
Cover beans with 1.5-2” water, and cook on low until soft. I usually set this going in the morning for done around supper, or after supper for an overnight cooking and lunch the next day. 


Remove peppers/onions, drain beans, reserving bean water, and place beans in a shallow pan, set to medium. 
I like to fry in a small bit of bacon fat, but any oil can be used. Our bacon fat is “homegrown”, so that added flavor is perfect. 
Mash beans in fat source and fry until warmed through, adding bean water to desired consistency. Aim for smooth, not thick and paste-like. Beans are thirsty, so if they sit on the stove awhile, just add more bean water and stir. 
I extremely lightly kosher salt my beans because we use cotija cheese as a topping, and it takes care of the salt need. If you’re not using cotija, definitely salt to taste. 
We top ours with cotija and cilantro. 



Voila. Well Fried Beans. These freeze super well.