FRIJOLES III
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
Time 5h10m
Yield 12
Number Of Ingredients 8
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, Carbohydrate 24.9 g, Cholesterol 2 mg, Fat 2.6 g, Fiber 6.1 g, Protein 8.3 g, SaturatedFat 0.9 g, Sodium 202.3 mg, Sugar 1.3 g
CHILI FRIJOLES - MEXICAN BEANS
Chili frijoles pairs terrifically well with Spanish rice as a component of a hearty Mexican meal. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Beans
Time 15h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash beans thoroughly.
- Cover with cold water and let stand overnight.
- Drain well and cover with boiling water; add onion and cook until tender.
- Drain and chop beans fine; add salt, pepper and chili powder.
- Brown bacon in skillet; add garlic, cook until golden and remove from fat.
- Stir beans into fat and cook until brown; remove to platter.
- In same skillet, cook tomatoes, onions, chili powder and salt until reduced to about half.
- Mash or whirl in a food processor/blender; add more salt and chili powder to taste, reheat and pour over beans.
Nutrition Facts : Calories 135.4, Fat 5.7, SaturatedFat 1.8, Cholesterol 7.7, Sodium 213.5, Carbohydrate 17.2, Fiber 4.7, Sugar 4.4, Protein 5.2
FRIJOLES (MEXICAN BEANS)
I adopted this recipe September 2006. It's great on it's own. For a lower fat version I used Smoked Pork Bones instead of the Meat. Great served with a Mexican entree and rice.
Provided by Greffete
Categories Beans
Time 4h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Add salt to taste if other than Salt Pork is used (optional).
- Soak beans in water overnight.
- Add salt pork, onion, garlic, chili powder, cumin and oregano; simmer on low heat at least 4 hours or water is absorbed and mixture is thick.
Nutrition Facts : Calories 94.1, Fat 1.6, SaturatedFat 0.2, Sodium 182, Carbohydrate 18.1, Fiber 1.4, Sugar 1.8, Protein 6.4
FRIJOLES CHARROS (MEXICAN PINTO BEANS WITH BACON AND CHILES) RECIPE
The ideal potluck dish is one that's easy to make in bulk, inexpensive, and holds up to extended heating and reheating. Frijoles charros is one superlative potluck dish.
Provided by J. Kenji López-Alt
Categories Sides Soups and Stews
Time 9h5m
Yield 12
Number Of Ingredients 11
Steps:
- Place beans in a large bowl and fill with enough cold water to cover by at least four inches. Add 2 tablespoons (18g) kosher salt and stir to dissolve. Let soak 8 to 12 hours. Drain and rinse.
- In a large Dutch oven, add beans, stock, bay leaves, 2 teaspoons (6g) kosher salt, and epazote (if using). Bring to a boil over high heat, reduce to a bare simmer, cover, and cook until beans are just tender, about 45 minutes.
- Meanwhile, heat bacon in a 12-inch stainless steel or cast iron skillet over medium-high heat. Cook, stirring constantly, until fat is rendered and bacon is just starting to brown around the edges, about 5 minutes. Add onion and chiles and cook, stirring, until softened and just starting to brown, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes (see note) and cook, stirring and scraping up browned bits from the bottom of the pan, until the liquid is thick and the mixture begins to sizzle, about 3 minutes.
- Remove lid from Dutch oven, add bacon-tomato mixture, and continue cooking, stirring occasionally, until beans are completely creamy and liquid has thickened into a rich, creamy broth, about 20 minutes. Season to taste with salt. Discard bay leaves, stir in cilantro, and serve. Beans can be stored in the refrigerator for up to 1 week.
Nutrition Facts : Calories 294 kcal, Carbohydrate 29 g, Cholesterol 28 mg, Fiber 8 g, Protein 20 g, SaturatedFat 4 g, Sodium 1059 mg, Sugar 4 g, Fat 11 g, ServingSize Serves 8 to 12, UnsaturatedFat 0 g
FRIJOLES CHINOS O FRITOS
Provided by Marilyn Tausend
Categories Bean Side Cinco de Mayo Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 7
Steps:
- Heat the lard in a skillet over medium-high heat. Add the onion and fry, stirring often, until lightly browned, 4 to 5 minutes. Add the garlic and beans and begin to smash the beans with a bean or potato masher until they are pastelike but still have some lumps. Stir in the broth and salt and continue to smash and stir occasionally, for about 5 minutes. When the bean mixture begins to spew and sputter, lower the heat and cook, stirring occasionally, until the bottom of the pan stays clear for a moment when scraped with a spoon, another 5 to 7 minutes. Serve hot, and, if you want, sprinkle on the cheese.
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