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.
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.
I have to admit I made some major changes to this recipe and I thought it made an excellent soup. I decided to saute chicken (boneleass skinless breast) in cumin and salt and a pinch of chili powder for about 6 minutes and added it to the soup for the last hour. I also added a small can of tomato sauce at the last ten minutes and garnished it with provolone cheese. It was great.
mexican frijoles are far simpler just cook with onion garlic epazote (wormsweed or jesuits tea). It is better to let them soak overnight as it saves time and money. The beans should be black not pinto and very very well cooked.
Just a very good bean dish. if you like beans try it its really worth it.
Didn't use the lard added some dried epazote --- would recommend adding the cilantro towards the end.
I suggest you cook the beans the night before, drain and refrigerate. I also refried the beans by melting lard (the more lard the tastier) and adding salt to taste, in a dutch oven. Add the beans 1/3 at a time and mash with the lard until all is hot and bubbling. Lower the heat and top with cheddar or Mexican cheese. This works great as a dip with tortilla chips too.
This recipe is good but I would leave out the jalapenos. I did add a little bit of cooked chorizo to give it a different flavor. I would make this again.