Frijoles Peruanos (Peruvian Refried Beans)

"The best beans in Mexico are Peruvian, and these frijoles Peruanos-also known as Peruvian refried beans or frijoles Canarios-are proof. My first experience with the prized white beans was at the Latin Grill Masters festival at Conrad Punta de Mita, where they quickly became my best bite of the year. We would be here all day if I walked you through the full transcendent experience my taste buds underwent as I tasted them, but I will stay on track."

"This recipe is my love letter to the taupe-hued smear of the creamiest, smokiest refried beans I've ever had. In Mexico-especially throughout the state of Jalisco-canary beans are often referred to as mayocoba beans or frijoles peruanos. This variety of Peruvian beans is the key to making these prized frijoles. After the dried beans soak in a generous amount of cold water, they cook on the stovetop in just under an hour, softening into a delightfully creamy texture in no time."

Peruvian mayocoba (frijoles peruanos or frijoles Canarios) yield taupe-hued, exceptionally creamy refried beans with a smoky profile. Dried beans soak in cold water and cook on the stovetop in just under an hour, producing a soft, delightfully creamy texture ideal for quick meals. Some of the cooked beans are blended to achieve a buttery consistency. The mashed beans are finished by cooking in bacon fat and garnished with crispy bacon bits. The result is a versatile side suitable for tortillas, tostadas, or eating on its own, and well suited to weeknight cooking and short-notice festivities.

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