I searched all of the recipes for frijoles, and none are close to real Mexican beans. The canned ones are only a pale imitation of the real beans simmering all day on the stove. They're easy to make and inexpensive too. Don't soak and drain the beans overnight as per American or European bean recipes. Cook them in their own liquid.
Ingredients
- 1 pound dried pinto beans , washed
- 1 white onion , chopped
- 0.5 bunches fresh cilantro , chopped
- 1 fresh jalapeño pepper , chopped
- 3 cloves garlic , minced
- 2 tablespoons lard
- water to cover
- salt to taste
Instructions
-
1
Place beans into a large pot with onion, cilantro, jalapeño pepper, garlic, and lard; add enough water to cover by 4 to 5 inches. Bring to a boil, then reduce the 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.
Nutrition Facts
Per serving
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