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Frijoles III




Source of Recipe


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Recipe Introduction


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. Prep Time: approx. 10 Minutes. Cook Time:
approx. 5 Hours . Ready in: approx. 5 Hours 10 Minutes. Makes
12 servings.


List of Ingredients




1 pound dried pinto beans, washed
1 white onion, chopped
1/2 bunch fresh cilantro, chopped
1 fresh jalapeno pepper, chopped
3 cloves garlic, minced
2 tablespoons olive oil (lard is traditional)
water to cover
salt to taste


Recipe



Directions
1 Place beans in a large pot with onion, cilantro,
jalapeno pepper, garlic, and oil; 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.
2 When beans are soft, season to taste with salt.

Note:
You can also refry the beans by olive oil to your taste
in a heavy skillet. Pour 1/3 of
the pot bean mixture into the oil at a time, mashing and
incorporating the beans and oil. At the end, you will have 'refried
beans' or 'frijoles refritos.'