Frijoles III

Frijoles III

14
ASTERLING 0

"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

5 h 10 m servings 156 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 24.9g
  • 8%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 202 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Note
  • 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.'

Reviews

14
  1. 18 Ratings

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Most helpful positive review

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 sam...

Most helpful critical review

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.

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 sam...

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....

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...

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

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

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 p...

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.