FRIJOLES RECIPES

FRIJOLES III RECIPE | ALLRECIPES

Frijoles III Recipe | Allrecipes image

I searched all the recipes, and none are close to real Mexican beans. The canned type are only a pale imitation of the real beans simmering all day on the stove. Easy and inexpensive, too. Do not soak and drain beans overnight as per American or European bean recipes. Cook the beans in their own liquid. You can use black beans and different chile peppers in this recipe.

Provided by Amy Sterling Casil

Categories Side Dish Beans and Peas

Total Time 5 hours 10 minutes

Prep Time 10 minutes

Cook Time 5 hours 0 minutes

Yield 12 servings

Number Of Ingredients 8

Ingredients

1 pound dried pinto beans, washed
1 white onion, chopped
½ bunch fresh cilantro, chopped
1 fresh jalapeno pepper, chopped
3 cloves garlic, minced
2 tablespoons lard
water to cover
salt to taste

Steps:

Place beans in a large pot with onion, cilantro, jalapeno pepper, garlic, and lard; add enough water to cover with 4 to 5 inches of water. Bring to a boil, reduce heat, and cook for 2 to 3 hours. Depending on the beans, it may take up to 5 hours. Add more water if necessary.
When beans are soft, season to taste with salt.

Nutrition Facts : Calories 156.2 calories, CarbohydrateContent 24.9 g, CholesterolContent 2 mg, FatContent 2.6 g, FiberContent 6.1 g, ProteinContent 8.3 g, SaturatedFatContent 0.9 g, SodiumContent 202.3 mg, SugarContent 1.3 g

FRIJOLES (MEXICAN STYLE PINTO BEANS) RECIPE - FOOD.COM

Frijoles (Mexican Style Pinto Beans) Recipe - Food.com image

Beans are a part of everday eating in the Southwest. Frijoles are served either soupy in broth or mashed and fried (frijoles refritos- or refried beans). This mouthwatering recipe features both variations. Tip: If you want the beans extra spicy, do not remove the seeds from the chiles. Prep time does not include soaking. From Ladies Home Journal.

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 10 minutes

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

1 lb dry pinto beans
1 tablespoon olive oil
1/4 lb salt pork, rind removed or 1/4 lb sliced bacon, finely chopped
1 cup chopped onion
1 serrano chilies or 1 jalapeno chile, finely chopped
1 tablespoon finely chopped garlic
6 cups water
1/4 teaspoon cumin seed
2 1/2 teaspoons salt

Steps:

Soak beans according to package directions; drain.
Heat oil in stock pot or dutch oven over medium-high heat.
Add salt pork; cook 2 minutes, until browned.
Reduce heat to medium; add onions and chile and cook 4 minutes.
Add garlic and cook 1 minute.
Add drained beans, water and cumin seed.
Bring to a boil; reduce heat to medium-low, cover and simmer 30 minutes.
Add salt and continue to cook 25 to 35 minutes more, until tender.
(Can be made ahead. Cool. Transfer to large microwaveproof container. Cover and refrigerate overnight. To reheat: Microwave on high 10 minutes, stirring once after 5 minutes, until heated through.) Makes 7 cups.
Refries Beans (frijoles refritos):.
Heat 1 tablespoon olive oil or lard in large skillet over medium-high heat.
Add 1/2 cup finely chopped onion and cook 2 to 3 minutes, until browned.
Add 2 teaspoons finely chopped garlic and cook 30 seconds.
Add 2 cups cooked beans and 1/3 to 1/2 cup bean liquid to skilet.
(Or, microwave 2 cups refrigerated beans and 1/3 to 1/2 cup bean liquid on High, 2 to 3 minutes, until room temperature, and add to skillet).
Mash beans and liquid coarsely with back of wooden spoon or potato masher.
Cook 1 to 2 minutes more, untilheated through, addingmore bean liquid or water if needed.
Transfer beans to a food processor.
Process just until smooth.
Makes 2 cups (4 servings).

Nutrition Facts : Calories 133, FatContent 10.9, SaturatedFatContent 3.6, CholesterolContent 9.8, SodiumContent 817.7, CarbohydrateContent 7.1, FiberContent 0.3, SugarContent 0.7, ProteinContent 3.2

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