"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." — ASTERLING
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dried pinto beans, washed
white onion, chopped
fresh cilantro, chopped
fresh jalapeno pepper, chopped
water to cover
salt to taste
My sister made almost the exact same thing after coming back from a summer internship living with a Mexican family. She didn't add the lard, but maybe put butter in, instead. I've made the same thing, but have cooked the onions and garlic in a skillet with some oil before adding it to the cooking beans. Then you've got some garlic onion oil to use for cooking quesadillas to go with the beans! I never saw a need for soaking the beans, either.
Nice but much better to soak the beans first (overnight), rinse then cook...add the Onion, Cilantro and pepper at the end of the cooking.
I didn't have time to soak beans, so I just used canned pintos. Sauteed the onion, garlic and jalapeno in a little olive oil, threw in the beans, and added a splash of chicken broth. Good stuff. Thanks.
mexican frijoles are far simpler, just cook with onion, garlic, epazote (wormsweed or jesuits tea). It is better to let them soak overnight, as it saves time and money. The beans should be black, not pinto, and very very well cooked.
Didn't use the lard, added some dried epazote --- would recommend adding the cilantro towards the end.
Just a very good bean dish. if you like beans try it its really worth it.
This recipe is good but I would leave out the jalapenos. I did add a little bit of cooked chorizo to give it a different flavor. I would make this again.
I didn't use the lard, and they were yummy. Good flavor. Add plenty of salt. Be sure to watch the water level! Mine almost started scorching when all the water absorbed.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 24
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