NEVER Throw Away Yesterday’s Beans! Make This Mexican Classic Instead

NEVER Throw Away Yesterday’s Beans! Make This Mexican Classic Instead Open your refrigerator, mija, and look at those beans from last night. Thick, cold, and almost like jelly. You think they’re old and tired. They’re not. They’re better. Overnight, the beans absorb more broth and seasoning, making yesterday’s beans even more flavorful. Now melt 3 tablespoons of manteca in a wide skillet over medium heat. Add the beans with a little broth—and here’s the secret: DON’T STIR YET. Let them fry for 1–2 minutes. Then mash them while they fry, adding broth a little at a time. Keep them loose because they’ll thicken as they cool. Listen for those slow, popping bubbles. When you drag your spoon through the middle and the beans pull away from the pan, they’re ready. That’s the difference between real frijoles refritos and bland canned paste. And remember: “refried” doesn’t really mean fried twice. Refritos means well-fried. Use manteca if you can. It’s the traditional fat and gives the beans that rich, authentic flavor. Oil works too—but manteca is what makes them taste like the real thing.