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Frijoles III

By: ASTERLING

"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."

Rate/Review | Read Reviews (13)

What to Drink?
	Sauvignon Blanc
	Cuervo Perfect Margarita

Prep Time:
10 Min

Cook Time:
5 Hrs

Ready In:
5 Hrs 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

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 lard
water to cover
salt to taste

Directions

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.

Footnotes

FOOTNOTE

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