freshly grated Parmesan cheese or crumbled
crisp fried corn tortillas, cut into
Heat 2 tbsp of the lard in a large
heavy-based frying pan and sauté the onion until it is soft. Add 1 cup
of the Frijoles (cooked beans). Mash the
beans with the back of a wooden spoon or potato masher, adding more
beans and melted lard or oil until all the ingredients are used up and
the beans have formed a heavy paste. Use extra lard or oil if necessary.
Tip out on to a warmed platter, piling the mixture up in a roll. Garnish
with the cheese. Spike with the tortilla triangles, placing them at
intervals along the length of the roll. Serve as a side dish.
There is much disagreement about the
translation of the term refrito. It means, literally, twice fried. Some
cooks say this implies that the beans must be really well fried, others
that it means twice cooked. However named, Frijoles Refritos are