Frijoles III Recipe - Allrecipes.com
Frijoles III Recipe
  • READY IN 5+ hrs

Frijoles III

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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Directions

  1. 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.
  2. When beans are soft, season to taste with salt.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 5 hrs
  • READY IN 5 hrs 10 mins

Footnotes

  • 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.'
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Reviews More Reviews

Most Helpful Positive Review
Dec 30, 2006

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.

 
Most Helpful Critical Review
Dec 29, 2004

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.

 
Sep 10, 2007

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.

 
Dec 05, 2006

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.

 
Dec 14, 2010

Didn't use the lard, added some dried epazote --- would recommend adding the cilantro towards the end.

 
Apr 11, 2008

I have to admit I made some major changes to this recipe and I thought it made an excellent soup. I decided to saute chicken (boneleass skinless breast) in cumin and salt and a pinch of chili powder for about 6 minutes and added it to the soup for the last hour. I also added a small can of tomato sauce at the last ten minutes and garnished it with provolone cheese. It was great.

 
Oct 25, 2007

Just a very good bean dish. if you like beans try it its really worth it.

 
Oct 02, 2006

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.

 

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Nutrition

  • Calories
  • 156 kcal
  • 8%
  • Carbohydrates
  • 24.9 g
  • 8%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 2.6 g
  • 4%
  • Fiber
  • 6.1 g
  • 25%
  • Protein
  • 8.3 g
  • 17%
  • Sodium
  • 202 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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