Frijoles III13 Reviews
- Prep: 10 min
- Cook: 5 hr
- Ready In: 5 hr 10 min
“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.” - by ASTERLING
Original recipe yields 12 servings
- 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.
- When beans are soft, season to taste with salt.
Amount Per Serving (12 total)
- 156 cal
- 2.6 g
- 24.9 g
Based on a 2,000 calorie diet
Reviews (13)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 thin..." See moreg, 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. ..." See more"
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