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Frijoles




Source of Recipe


internet


List of Ingredients




1 pound dried pinto beans
1 medium onion
1 tablespoon minced garlic
1 tablespoon cumin seeds
4 chicken bouillon cubes
2 tablespoons vegetable oil

Sort the dried pinto beans to remove any foreign objects, then place in a large container with 6 cups of water. Put this container in the refrigerator for a couple of days to soak the beans. After this time, pouring off this water will remove most of the gas causing elements. You can soak for less time and/or with hotter water to hydrate the beans, but it will remove less. Remember: Always pour off the water. Put the drained beans into a crockpot with the chopped up onion, garlic and cumin seeds. Cover with water to one inch below the rim of the crockpot and cover. You can cook the beans on high while you are watching them, and on low when you're gone, but count on this taking about 24 hours overall. What you are watching for: the water level to fall below the bean level. Try to keep them always covered with water, or you will end up with burned beans and a crockpot that's hard to get clean. Keeping the lid on most of the time will help retain the water. The beans are approaching fully cooked when the water gets cloudy and the beans can be easily smushed. At this point, add the bouillon cubes. You can crush them before adding for easier dissolving. If you add them earlier, they will prevent the beans from getting soft. When you are approaching serving time and the beans are fully cooked, drain off the excess water, leave them very wet and crush the beans. Make them lumpy or smooth, as you like them. Prepare a frying pan with the oil and sauteed chopped onion, if you wish, and pour in the beans. Fry briefly and correct the seasonings. Beans tend to absorb spice flavor, and so may need more spices.



Recipe