📝 About This Recipe
A cornerstone of traditional Mexican home cooking, Frijoles con Huevo is a soul-warming dish that transforms humble pantry staples into a protein-packed masterpiece. This recipe features velvety refried beans folded into soft, scrambled eggs, creating a rich texture that is both creamy and satisfying. It’s a nostalgic 'almuerzo' that captures the essence of a Mexican kitchen, offering a perfect balance of earthy legumes and savory eggs with a hint of smoky heat.
🥗 Ingredients
The Bean Base
- 3 cups Cooked pinto or black beans (with a little bit of their cooking liquid (pot liquor))
- 2 tablespoons Lard or Vegetable Oil (pork lard provides the most authentic flavor)
- 1/2 piece White onion (finely diced)
- 1 piece Garlic clove (minced)
The Egg Mixture
- 6 pieces Large eggs (at room temperature)
- 1 tablespoon Whole milk or Mexican Crema (for extra fluffiness)
- 1/2 teaspoon Kosher salt (plus more to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
Aromatics and Flavor
- 1 piece Serrano or Jalapeño pepper (seeded and minced for less heat)
- 1 piece Roma tomato (seeded and finely diced)
Garnish and Sides
- 1/2 cup Queso Fresco or Cotija (crumbled)
- 1/4 cup Fresh Cilantro (chopped)
- 8-12 pieces Corn Tortillas (warmed)
- 1/4 cup Pickled Jalapeños (optional for serving)
👨🍳 Instructions
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1
In a large non-stick or cast-iron skillet, heat the lard or vegetable oil over medium heat until shimmering.
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2
Add the diced onions and minced serrano pepper to the skillet. Sauté for 3-4 minutes until the onion is translucent and fragrant.
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3
Stir in the minced garlic and diced tomato. Cook for another 2 minutes until the tomato has softened and released its juices.
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4
Add the cooked beans along with about 1/4 cup of their cooking liquid to the skillet. Allow them to come to a gentle simmer.
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5
Using a potato masher or the back of a sturdy wooden spoon, mash about half of the beans directly in the pan. This creates a thick, creamy base while leaving some whole beans for texture.
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6
Continue cooking the beans for 5 minutes, stirring frequently, until the mixture thickens slightly and the flavors meld. If it looks too dry, add a splash more bean liquid or water.
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7
While the beans are simmering, crack the 6 eggs into a medium bowl. Add the milk (or crema), salt, and pepper. Whisk vigorously until the yolks and whites are fully combined and slightly frothy.
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8
Push the bean mixture to the outer edges of the skillet, creating a well in the center. If the pan looks dry, add a tiny bit more oil to the center.
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9
Pour the whisked eggs into the center of the skillet. Let them sit undisturbed for about 30 seconds until the edges start to set.
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10
Slowly begin to scramble the eggs in the center, then gradually start incorporating the beans from the edges into the eggs.
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11
Gently fold the mixture together using a spatula. Cook for 3-5 minutes, stirring occasionally, until the eggs are fully cooked but still moist. Avoid overcooking, as the eggs will continue to firm up from the residual heat of the beans.
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12
Taste and adjust seasoning with additional salt if necessary.
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13
Remove from heat immediately and transfer to a warm serving platter or individual plates.
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14
Garnish generously with crumbled queso fresco and fresh cilantro.
💡 Chef's Tips
For the best flavor, use 'frijoles de la olla' (home-cooked beans) rather than canned beans. If using canned beans, rinse them thoroughly first and use a little chicken broth as the mashing liquid for better flavor. Do not over-mash the beans; having a variety of textures (smooth and whole) makes the dish more interesting. Keep your heat at medium-low once the eggs are added to ensure they stay tender and don't become rubbery. If you want a smokier profile, add a finely chopped chipotle in adobo along with the tomatoes.
🍽️ Serving Suggestions
Serve with warm, charred corn tortillas to make breakfast tacos. Pair with a side of sliced avocado or a dollop of thick Mexican crema. Enjoy with a hot cup of Café de Olla (spiced Mexican coffee) or fresh orange juice. Add a side of crispy bacon or grilled chorizo for a heartier protein boost. Serve with your favorite red or green salsa on the side for an extra kick.