Frijoles III

Frijoles III

14 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    5 h
  • Ready In

    5 h 10 m
Recipe by  ASTERLING

“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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Adjust Servings

Original recipe yields 12 servings



  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.

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Reviews (14)

Rate This Recipe


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.

Caroline C

Caroline C

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.

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Amount Per Serving (12 total)

  • Calories
  • 156 cal
  • 8%
  • Fat
  • 2.6 g
  • 4%
  • Carbs
  • 24.9 g
  • 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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Frijoles de Olla


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Frijoles a la Charra