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My review
Frijoles III
Amy Sterling Casil
"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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Ingredients
5 h 10 m servings 156 calsOriginal recipe yields 12 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Note
- You can also refry the beans by melting lard to your taste (the more lard, the tastier) in a heavy skillet. Pour 1/3 of the pot bean mixture into the lard at a time, mashing and incorporating the beans and lard. At the end, you will have 'refried beans' or 'frijoles refritos.'
Nutrition Facts
Per Serving: 156 calories; 2.6 g fat; 24.9 g carbohydrates; 8.3 g protein; 2 mg cholesterol; 202 mg sodium. Full nutrition
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Reviews
Read all reviews 1722 Ratings
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Most helpful positive review
12/30/2006
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 sam...
Most helpful critical review
12/29/2004
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.
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12/30/2006
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 sam...
12/29/2004
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.
9/10/2007
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....
4/11/2008
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 p...
12/5/2006
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...
12/4/2006
Just a very good bean dish. if you like beans try it its really worth it.
12/9/2010
Didn't use the lard, added some dried epazote --- would recommend adding the cilantro towards the end.
10/2/2006
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.
6/2/2007
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 bea...