Mexican Beans Frijoles Recipes

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FRIJOLES DE LA OLLA (MEXICAN PINTO BEANS RECIPE)



Frijoles De La Olla (Mexican Pinto Beans Recipe) image

Authentic "Frijoles De La Olla" Mexican Pinto Beans Recipe - Rich zesty pintos made on the stovetop, in the Instant Pot, or in a Crock Pot.

Provided by Sommer Collier

Categories     Side Dish

Time 2h5m

Number Of Ingredients 7

1 pound dried pinto beans
½ sweet onion, (cut into large wedges)
4-6 cloves garlic, (smashed)
1 hambone *optional ((Could use diced bacon, or skip for vegetarian. ))
1 cup pico de gallo
Water
Salt

Steps:

  • Stovetop Method: Place the dried beans in a large bowl and fill with water, covering the top of the beans by 2 inches. Let the beans soak overnight.
  • When ready to cook, place the beans in a large 6-8 quart pot with a heavy lid. Add the onion wedges, garlic, and hambone if using.
  • Pour in enough water to cover the beans by 3-4 inches. Set the heat on medium.
  • Cover and bring to a simmer. Then reduce the heat and simmer on medium-low to low for 2-4 hours, until the beans are very soft. *Even after soaking overnight, beans take a varied amount of time, base on how old they are. "New" dried beans will cook faster than beans that have been sitting in the pantry for months/years.
  • Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.
  • Instant Pot Method: When using an electric pressure cooker, you do not have to soak the beans overnight.
  • Place the beans in a 6+ quart Instant Pot. Add the onion wedges, garlic, and hambone if using.
  • Add 5 cups of water. Lock the lid into place and set on Pressure Cook High for 35 minutes.
  • Perform a natural release. Once the steam button drops, it is safe to open the lid. If the beans are still firm, you can Pressure Cook again for 5-10 minutes. Then perform a Quick Release.
  • Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.
  • Crock Pot Method: Place the dried beans in a large 6-8 quart slow cooker. Add the onion wedges, garlic, and hambone if using. Pour in 8 cups water. (You do not have to soak the beans for this method.)
  • Set the crock pot on HIGH for 8-10 hours or on LOW for 15-17 hours. Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.

Nutrition Facts : ServingSize 0.5 cups, Calories 175 kcal, Carbohydrate 33 g, Protein 10 g, Fat 1 g, SaturatedFat 1 g, Sodium 166 mg, Fiber 7 g, Sugar 4 g

AUTHENTIC TRADITIONAL MEXICAN BEANS- FRIJOLES AUTENTICOS MEXICANOS



Authentic Traditional Mexican Beans- Frijoles Autenticos Mexicanos image

Authentic Traditional Mexican Beans- Frijoles Autenticos Mexicanos- basic, authentic traditional Mexican beans recipe. The dish is nutritious, easy to make and so traditional that cannot miss from a respectable Mexican table. A staple in the Mexican cuisine, this dish is a real comfort food.

Provided by The Bossy Kitchen

Categories     Side dishes

Time 2h5m

Number Of Ingredients 11

1 lb/454g dried beans(pinto, black, white, or any other favorite variety)
1 medium onion chopped
2 garlic cloves
1-2 bay leaves
1/2 teaspoon dried Mexican oregano
12 cups/3 liters water
1 bunch epazote
1 tablespoon salt
Optional for serving:
Queso fresco
Mexican Cream

Steps:

  • Check for a date on the beans; freshness matters. Dried beans last up to two years, but are best cooked within a year of harvest.
  • Always rinse beans before cooking, and check for stray rocks, twigs and leaves.
  • Wash them well and place them in a pot with clean water to soak over night. Next day, drain the water and put fresh water over them, then continue with the recipe.
  • If you do not want to let them soak overnight, place the chopped onions, salt and garlic together in the pot, cover it with a lid and bring it to a boil.
  • When the beans start boiling, reduce the heat and let them simmer for about 90 minutes to 2 hours until the beans are soft. The time varies based on the type of beans or how dry they are.
  • Make sure that there is enough water during the cooking process. There should always be liquid covering your beans as they cook.
  • To make sure your beans are cooked thoroughly, scoop up a couple of beans and blow on them. The skin should curl and wrinkle. Then taste. They are done when they're tender and cooked through to the center (but not mushy). Let them cool in their cooking liquid.
  • Before removing the beans from the heat, add the epazote.
  • Serve them with salads, rice, warm corn tortillas, grilled meats etc.

Nutrition Facts : Calories 158 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 7 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1492 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

FRIJOLES (MEXICAN STYLE PINTO BEANS)



Frijoles (Mexican Style Pinto Beans) 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.

Provided by BecR2400

Categories     Beans

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 9

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, Fat 10.9, SaturatedFat 3.6, Cholesterol 9.8, Sodium 817.7, Carbohydrate 7.1, Fiber 0.3, Sugar 0.7, Protein 3.2

FRIJOLES (MEXICAN BEANS)



Frijoles (Mexican Beans) image

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

2 cups dry pinto beans
water
1/2 lb meat (Meats should include only one of the following ( Saltpork, Ham Hock)
1 large onion, Chopped
2 garlic cloves, minced
1 tablespoon red chili powder
1 tablespoon ground cumin
1/2 teaspoon oregano

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

MEXICAN BEAN STEW ("FRIJOLES DE LA OLLA")



Mexican Bean Stew (

Provided by Marcela Valladolid

Time 2h5m

Yield 8 servings

Number Of Ingredients 6

3 cups dried pinto beans
4 garlic cloves, peeled and mashed
1/4 large onion
2 bay leaves
Salt and freshly ground black pepper
Mexican crema or sour cream, chopped fresh cilantro leaves, finely chopped white onion, for serving

Steps:

  • Combine the beans, garlic, onion, and bay leaves in a medium pot. Add enough water to reach about 1 1/2 inches over the beans. Bring to a boil over medium-high heat. Reduce the heat, cover, and simmer until the beans are tender, about 2 hours. Add more water if the beans are absorbing too much liquid. The beans should be soupy when done, with plenty of liquid remaining. Season the beans with salt and pepper, to taste.
  • Ladle the beans and cooking liquid into soup bowls and garnish with Mexican crema, cilantro and chopped white onions. Alternatively, the beans can be drained and use as a filling for soft tacos.

FRIJOLES BORRACHOS: DRUNKEN BEANS



Frijoles Borrachos: Drunken Beans image

Provided by Aarón Sánchez

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 10

1 pound dried pinto beans
2 whole tomatoes, roughly chopped
1/2 white onion, diced
1 pickled jalapeno, thinly sliced
2 cloves garlic
2 fresh bay leaves
1 tablespoon dried Mexican oregano
12 ounces dark beer
2 quarts water
Salt and freshly ground black pepper

Steps:

  • Wash the beans thoroughly in cold water, discarding any stones or rotten beans.
  • Place the beans in a wide, short saucepot (rondeau), and cover with water by 2 inches. Cook for 30 minutes, and then, add the tomatoes, onions, jalapeno, garlic, bay leaves, oregano, and beer. Cook until the beans are tender, about another 30 minutes.
  • With a potato masher, crush the beans, to thicken the bean liquid. Adjust the seasonings with salt and pepper.

FRIJOLES REFRITOS (REFRIED BEANS)



Frijoles Refritos (Refried Beans) image

An authentic recipe for Mexican-style beans. Serve moist and hot with your meal, cover with grated Mexican cheese and accompanied by pickled jalapeno peppers.

Provided by Fred Guevara

Categories     Side Dish

Time 6h18m

Yield 12

Number Of Ingredients 5

5 quarts water, or as needed
1 pound pinto beans, washed
2 cloves garlic, peeled and smashed
1 teaspoon salt
canola oil

Steps:

  • Combine water, pinto beans, and garlic into a large pot and cover; Cook over low heat for 5 1/2 hours; stir salt into beans and continue cooking until beans are very soft, about 30 minutes more.
  • Heat canola oil in a skillet over high heat. Spoon the beans into the skillet without draining excess water; mash beans using a potato masher until they begin to lose their shape, about 3 minutes.

Nutrition Facts : Calories 214.5 calories, Carbohydrate 23.8 g, Fat 9.8 g, Fiber 5.9 g, Protein 8.1 g, SaturatedFat 0.8 g, Sodium 210.2 mg, Sugar 0.8 g

ABUELO PELáEZ'S FRIJOLES NEGROS (BLACK BEANS)



Abuelo Peláez's Frijoles Negros (Black Beans) image

This delicious recipe comes from Ana Sofia Peláez of Brooklyn, who dug up a handful of faded index cards that her grandparents had left behind, with treasured recipes written in neat script.

Provided by Rachel L. Swarns

Categories     dinner, side dish

Time 2h40m

Yield About 8 cups

Number Of Ingredients 20

1 pound dried black beans, rinsed thoroughly
1 tablespoon extra virgin olive oil
1/2 large white onion, chopped
1 green bell pepper, chopped
4 to 5 garlic cloves, crushed
1 bay leaf
1/4 cup extra virgin olive oil
1/2 large white onion, finely chopped
1 green bell pepper, finely chopped
3 garlic cloves, finely chopped
1 bay leaf
1/2 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon black pepper, plus more to taste
1 and 1/2 teaspoons salt, plus more to taste
2 tablespoons sherry vinegar
1/2 cup dry white wine
1/4 cup green olives stuffed with pimentos, thinly sliced
1 teaspoon sugar
Cooked white rice for serving (optional)

Steps:

  • In a large pot, soak beans overnight in 10 cups of water.
  • Add 1 tablespoon oil, the onion, bell pepper, garlic cloves and bay leaf to beans, and bring to a boil. Lower heat to medium and simmer for 1 hour, checking regularly and skimming the foam that forms on top.
  • Meanwhile, make the sofrito. Warm remaining 1/4 cup oil in a large skillet over medium heat. Add the half onion, 1 bell pepper and 3 garlic cloves and sauté for about 5 minutes until soft. Add 1 bay leaf, cumin, oregano, black pepper and salt, and cook for 2 minutes more.
  • Add the sofrito to beans. Stir in sherry vinegar, wine and olives, and bring to a boil. Lower to a simmer and cook, covered, for about 1 to 1 1/2 hours, stirring frequently, until slightly thickened and cooked through. Remove both bay leaves, and adjust salt and pepper to taste. Remove from heat and add sugar. Serve as soup or a side dish, or over white rice.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 6 grams, Carbohydrate 33 grams, Fat 8 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 258 milligrams, Sugar 3 grams

FRIJOLES III



Frijoles III 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

Time 5h10m

Yield 12

Number Of Ingredients 8

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, 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

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From cookswithoutborders.com
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FRIJOLES DE LA OLLA RECIPE - MEXICANFOODJOURNAL.COM
2016-09-23 Place the beans in the cooking pot and cover with 3 inches of water. Allow the beans to soak overnight. Discard the soaking water. Add cold water to cover the beans by 4 inches. Add the ½ white onion and 2 cloves of garlic. Bring the water to a boil and then reduce to a simmer. Simmer the beans for 2 hours. Add 1 teaspoon of salt.
From mexicanfoodjournal.com
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ANJIE’S FRIJOLES DE OLLA—MEXICAN REFRIED BEANS
First, boil the beans with a little salt and a halved onion in water to cover. Second, cook for 2 1/2 hours. Scoop out and mash a few ladle-fulls of beans in heated olive oil and mix them back into the pot. Third: Invite the grandkids over. Serve.
From familiakitchen.com
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FRIJOLES CHARROS (MEXICAN COWBOY BEANS) :: RECIPES - CAMELLIA BRAND
Directions: Combine beans and water in a large slow cooker. Stir in olive oil, two onion quarters, garlic cloves and salt. Cook for 8 hours on low. Adjust salt as needed. Turn heat off; remove and discard garlic cloves and onion pieces. Cook chorizo in a sauté pan over low-medium heat, breaking it up into small crumbles.
From camelliabrand.com
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RANCH STYLE BEANS RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Ranch style beans recipe | Homesick Texan best www.homesicktexan.com. Ranch style beans Servings 8 Author Lisa Fain Ingredients 1 pound dried pinto beans 6 ancho chiles, stems and seeds removed 6 cloves garlic, minced 1 onion, diced 1 15-ounce can diced tomatoes and their juices 1 teaspoon brown sugar 1 teaspoon apple cider vinegar 1 teaspoon paprika 1 teaspoon …
From recipeschoice.com
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FRIJOLES DE LA OLLA (MEXICAN PINTO BEANS WITH A TWIST!)
2011-06-29 Start by adding the onion, garlic, epazote, and salt to the pot, along with an amount of water that is about 3x the depth of the pinto beans in the pot. 3. Cook the beans. This will take a couple of hours. You’re going to have to fill up the pot with water again a few times throughout this process, so stay near while they’re cooking.
From authenticmexicanrecipes.net
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Top Asked Questions

How to make authentic Frijoles de la Olla beans?
Authentic “Frijoles De La Olla” Mexican Pinto Beans Recipe – Rich zesty pintos made on the stovetop, in the Instant Pot, or in a Crock Pot. 1 hambone *optional (Could use diced bacon, or skip for vegetarian. ) Stovetop Method: Place the dried beans in a large bowl and fill with water, covering the top of the beans by 2 inches.
What are frijoles beans?
Frijoles (Mexican Style Pinto Beans) 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.
What are frijoles refritos?
In Spanish they are called “frijoles refritos” which essentially means “well fried beans” The English term re-fried is misleading because the beans are actually only fried once. Are you ready to make frijoles refritos? Here’s a quick overview. Be sure to scroll down to the recipe card for ingredient amounts.
How do you cook beans and onions in a frying pan?
Heat the oil or lard in a frying pan over a medium-low heat. Start frying the onions until they are transparent and start to brown. About two minutes. Add the beans and mash down using a potato masher until they become a paste. Blend to a smooth puree and then add them to the frying pan where the onions are being browned.

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