Grandma Julianna's Frijoles
Source of Recipe
San Fransisco Chronicle 1/19/05
List of Ingredients
4-5 cups dried pinto beans
4 cloves garlic, unpeeled
2 slices thick bacon, cut in half
2 teaspoons kosher salt + more to taste
2-3 tablespoons deli manteca or a combination of manteca and olive oil
Recipe
INSTRUCTIONS:
Spread the beans on a flat surface and pick out the shriveled, dried and cracked ones, and any pebbles. Place in a colander and wash under cold water, rubbing the beans between your hands to remove any dirt.
Place the beans in a 5-quart Dutch oven or large saucepan and cover with about 4 inches of cold water.
Add garlic, bacon and the 2 teaspoons salt and bring to a boil. Reduce heat to a simmer.
If more water is needed during the cooking process, add only boiling water. This will keep the beans from discoloring.
Cook until the beans are slightly cracked and easily mashed, 2 to 3 hours. Almost all the water will be absorbed. Remove and discard the bacon and garlic. Season with salt. Stir in the manteca.
If the beans are too watery, mash them with a potato masher to release some of the starch, just enough to make a thick creamy liquid. The beans will continue to absorb water as they sit, especially if refrigerated overnight.
Note: Manteca can be purchased at Mexican delicatessens or some butcher shops.
Serves 12
PER SERVING: 130 calories, 5 g protein, 15 g carbohydrate, 6 g fat (2 g saturated), 6 mg cholesterol, 398 mg sodium, 5 g fiber.
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