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Frijoles III

SUBMITTED BY: ASTERLING PHOTO BY: Caroline C

"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."
RECIPE RATING:
The reviewer gave this recipe 11 stars. This recipe average a 3.9 star rating.
Read Reviews (9)
PREP TIME  10 Min
COOK TIME  5 Hrs
READY IN  5 Hrs 10 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 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

  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.

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.'
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REVIEWS

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 29, 2004 by SMPARSONS
Nice but much better to soak the beans first (overnight), rinse then cook...add the Onion,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 2, 2006 by Samantha
This recipe is good but I would leave out the jalapenos. I did add a little bit of cooked... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 10, 2007 by Caroline C
I didn't have time to soak beans, so I just used canned pintos. Sauteed the onion, garlic and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 30, 2006 by rebecca404
My sister made almost the exact same thing after coming back from a summer internship living... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 5, 2006 by g
mexican frijoles are far simpler, just cook with onion, garlic, epazote (wormsweed or jesuits... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 11, 2008 by Marie Lopez
I have to admit I made some major changes to this recipe and I thought it made an excellent... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 25, 2007 by Scotty
Just a very good bean dish. if you like beans try it its really worth it. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 2, 2007 by Hawaii Tutu
I suggest you cook the beans the night before, drain and refrigerate. I also refried the beans... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 29, 2006 by TERRAWOLF
Not at all a fan of these. That seemed to be the consensus of the house as well...perhaps just... MORE


 
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