Frijoles refritos are one of those recipes that can surprise you because of its versatility in terms of presentation and easy preparation.
You can present it as a main dish, as a filling of some delicious tortillas. You can also present it as a dip, which can easily get you out of a hurry when you have guests at home, since you can serve it accompanied by sour cream and plantain banana chips and it becomes a delicious appetizer.
Without a doubt, this is one of my favorite Nicaraguan dishes. I learned to appreciate them in my period living in this beautiful country, where I had the opportunity to taste it in its most different versions and in the most recondite places of that wonderful country. For this recipe applies the saying that “each cook uses his pot“, since I have seen so many versions of preparation of this delicious dish, as hands ready to prepare it.
Here I present my version and I invite you to include it in your list of recipes when it comes to receiving friends at home. It is a recipe that is very easy to prepare and that many will surely love
By 
Bruce
January 23, 2021 @ 9:07 am
Great recipe.
A key to getting full flavor and deep red colour is to preserve and use all the water (broth) used to cook the beans. Use only enough water to cover the beans, and at the end of cooking remove the lid and allow the water to boil down until the beans are at the surface.
These are also served cold, as a spread on a tortilla with ‘salad’ (tomato, cucumber, onion, avocado, peppers, corn) and a squirt of fresh lime. Sort of a cold Nico-burrito.
Alicia Santana
January 31, 2021 @ 6:22 am
Thank you for your tips, Bruce!