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Best Easy Frijoles Martajados Recipe

Name: Best Easy Frijoles Martajados Recipe
Total time: 50 min
Yield: 160 g
Ingredients: cooked pinto beans (or black beans, drained) 3 cups; yellow onion, finely chopped 0.5 cup; olive oil 2 tbsp; garlic, minced 2 cloves; salt 0.75 tsp; black pepper 0.25 tsp; ground cumin 0.5 tsp

Coarsely mashed beans with a rustic, chunky texture, different from smooth refritos. This vegetarian, protein-packed family side offers hearty, homestyle flavor with minimal added fat.

Cook 50 min Difficulty EASY 195 kcal

#vegetarian #mediterranean #high protein

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Ingredients

Main ingredients

cooked pinto beans (or black beans, drained) 3 cups
yellow onion, finely chopped 0.5 cup
olive oil 2 tbsp

Seasonings/Sauce

garlic, minced 2 cloves
salt 0.75 tsp
black pepper 0.25 tsp
ground cumin 0.5 tsp

Nutrition summary

Carbohydrates 29 g 59%

Protein 10 g 20%

Fat 4 g 21%

Serving size 160g

Cooking steps

1

Heat 2 tbsp olive oil over medium heat in a large skillet until shimmering but not smoking.
2

Add the chopped onion and cook for 4–5 minutes, stirring often, until translucent but not browned.
3

Stir in minced garlic and cumin; cook for 1 minute, letting the aroma bloom without burning.
4

Add the cooked beans; gently stir to combine with the onion and seasoning mixture.
5

Using a potato masher or sturdy spoon, coarsely mash the beans directly in the pan, leaving about one-third of the beans whole for a rustic texture.
6

Sprinkle in salt and black pepper; continue to cook over low heat for 6–8 minutes, stirring occasionally to avoid sticking, until heated through and flavors meld.
7

Taste and adjust seasoning. Serve warm, garnished with optional fresh cilantro or crumbled queso fresco if desired.

Personalized Q&A

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

The central ingredient in Frijoles Martajados is cooked pinto beans (or black beans), which provide the hearty base and coarsely mashed texture that defines this rustic side dish. The beans’ flavor and structure are essential to the traditional chunky consistency.

Q. What cooking technique gives Frijoles Martajados their signature texture?

The signature chunky, rustic texture comes from mashing the beans just enough to break them up, while intentionally leaving about a third whole. This is easily achieved by using a potato masher or sturdy spoon and controlling the mash, rather than pureeing, as described in step 5.

Q. How do you avoid overcooking or drying out the beans while cooking?

To prevent the beans from drying or turning pasty, maintain low heat during the final cooking (step 6), stir occasionally to prevent sticking, and avoid extended cooking once they are mashed and heated through. Using a little olive oil helps maintain moisture.

Q. What are the nutrition highlights per serving?

Each 160g serving provides about 195 kcal, with 29g carbohydrates (59% of calories), 10g protein (20%), and 4g fat (21%). This makes Frijoles Martajados a protein-rich, lower-fat vegetarian choice for a balanced meal.

Best Easy Frijoles Martajados Recipe

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