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."

Ingredients

5 h 10 m {{adjustedServings}} servings 156 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.'
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

14
  1. 18 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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....