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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Korean Recipes
Parsley Potatoes
These potatoes are so good and are great with rib eye steaks.
Carrot Patties
Looking for shredded carrot recipes? These delightful carrot patties can be served either as a main dish or as a side. They're always a favorite.
Baby Back Ribs, Smoked to Perfection
With this recipe, baby back ribs are smoked to perfection, and you'll learn how long it takes to smoke ribs at 250 degrees. I like smoked, buttery, and crisp ribs on the outside, moist and tender on the inside, which stay on the bone. This recipe is a variation of the popular 2-2-1 technique for smoking baby back ribs.