Back to list

Best Easy Frijoles Quebrados Recipe

Name: Best Easy Frijoles Quebrados Recipe
Total time: 65 min
Yield: 180 g
Ingredients: Pinto beans 2 cups; White onion 0.5 cups; Garlic cloves 3 cloves; Water 8 cups; Salt 1.5 tsp; Black pepper 0.25 tsp; Extra virgin olive oil 2 tbsp

Partially mashed beans that are somewhere between whole and refried, rustic and homestyle. This vegetarian, protein-rich family preparation offers a satisfying texture unique to Mexican home cooking.

Cook 65 min Difficulty EASY 220 kcal

#vegetarian #high protein #mexican #fiber rich

Image coming soon

Ingredients

Main ingredients

Pinto beans 2 cups
White onion 0.5 cups
Garlic cloves 3 cloves
Water 8 cups

Seasonings/Sauce

Salt 1.5 tsp
Black pepper 0.25 tsp
Extra virgin olive oil 2 tbsp

Nutrition summary

Carbohydrates 33 g 60%

Protein 11 g 20%

Fat 4 g 16%

Serving size 180g

Cooking steps

1

Sort and rinse the pinto beans under cold water until clean.
2

Place beans, onion, and garlic in a large pot with water. Bring to a boil over high heat, then reduce to a gentle simmer.
3

Simmer uncovered for 1 hour, stirring occasionally and skimming off any foam. If water level drops below beans, add a bit more as needed.
4

Once beans are tender but still hold their shape, remove about 1 cup of whole beans and set aside.
5

Using a potato masher or wooden spoon, partially mash the remaining beans in the pot—leave about half still whole. Stir the whole beans back in, add salt, black pepper, and olive oil, and simmer for another 10 minutes on low, stirring frequently for a creamy-yet-chunky texture.

Personalized Q&A

Q. What's the key ingredient in this recipe?

Pinto beans are the signature ingredient in Frijoles Quebrados. They bring a chunky, creamy texture and earthy taste that defines this dish's rustic, homestyle feeling. The beans' flavor is highlighted by the gentle aromatics and olive oil.

Q. Which cooking step gives Frijoles Quebrados its unique texture?

Partially mashing the beans while leaving some whole creates the distinctive, hearty consistency. This ensures you get both creamy and chunky bits in each bite, which distinguishes Frijoles Quebrados from fully refried or whole beans.

Q. How can I prevent the beans from getting too mushy or dry?

Simmer the beans gently and mash only about half of them. If at any point the beans look too dry, add a little water to keep them creamy but not soupy. Stir frequently in the final stage to avoid sticking or overcooking.

Q. Is Frijoles Quebrados a good source of protein?

Yes, each serving provides around 11g of protein and has a protein-to-carb ratio of 20% protein and 60% carbohydrate by calories, making it a nutritious option for vegetarians seeking more protein in their diet.

Best Easy Frijoles Quebrados Recipe

AI 영양사 앤디