Frijoles III

Name: Frijoles III
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Yield: 12 servings
Ingredients: 1 pound dried pinto beans, washed; 1 white onion, chopped; ½ bunch fresh cilantro, chopped; 1 fresh jalapeno pepper, chopped; 3 cloves garlic, minced; 2 tablespoons lard; water to cover; salt to taste

Rating: 4.19 stars

27 Ratings
21 Reviews
3 Photos

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 Amy Sterling Casil

Gallery

Recipe Summary

prep:

10 mins

cook:

5 hrs

total:

5 hrs 10 mins

Servings:

Yield:

12 servings

Nutrition Info

Ingredients

Original recipe yields 12 servings

The ingredient list now reflects the servings specified

1 pound dried pinto beans, washed
1 white onion, chopped
½ bunch fresh cilantro, chopped
1 fresh jalapeno pepper, chopped
3 cloves garlic, minced
2 tablespoons lard
water to cover
salt to taste

Directions

Step 1

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.

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Step 2

When beans are soft, season to taste with salt.

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; protein 8.3g; carbohydrates 24.9g; fat 2.6g; cholesterol 2mg; sodium 202.3mg. Full Nutrition

Reviews (21)

Most helpful positive review

rebecca404

12/31/2006

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 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. Read More

Helpful

(30)

Most helpful critical review

SMPARSONS

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. Read More

Helpful

(23)

27 Ratings

5 star values: 15
4 star values: 5
3 star values: 5
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

rebecca404

12/31/2006

Helpful

(30)

SMPARSONS

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. Read More

Helpful

(23)

Caroline C

09/10/2007

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. Thanks. Read More

Helpful

(17)

Marie Lopez

04/11/2008

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 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. Read More

Helpful

(10)

12/05/2006

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 not pinto and very very well cooked. Read More

Helpful

(8)

Scott Smith

10/25/2007

Just a very good bean dish. if you like beans try it its really worth it. Read More

Helpful

(7)

AcaCandy

12/14/2010

Didn't use the lard added some dried epazote --- would recommend adding the cilantro towards the end. Read More

Helpful

(6)

Hawaii Tutu

06/02/2007

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 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. Read More

Helpful

(6)

Samantha

10/02/2006

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. Read More

Helpful

(6)

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- of Reviews

Frijoles III

Servings Per Recipe: 12
Calories: 156.2

% Daily Value *

protein: 17 %

carbohydrates: 8 %

dietary fiber: 25 %

sugars:

fat: 4 %

saturated fat: 5 %

cholesterol: 1 %

vitamin a iu: 3 %

niacin equivalents: 16 %

vitamin b6: 13 %

vitamin c: 7 %

folate: 51 %

calcium: 5 %

iron: 11 %

magnesium: 25 %

potassium: 16 %

sodium: 8 %

thiamin: 22 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Frijoles III

1 of 21

All Reviews

rebecca404

12/31/2006

Helpful

(30)

SMPARSONS

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.

Helpful

(23)

Caroline C

09/10/2007

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. Thanks.

Helpful

(17)

Marie Lopez

04/11/2008

Helpful

(10)

12/05/2006

Helpful

(8)

Scott Smith

10/25/2007

Just a very good bean dish. if you like beans try it its really worth it.

Helpful

(7)

AcaCandy

12/14/2010

Didn't use the lard added some dried epazote --- would recommend adding the cilantro towards the end.

Helpful

(6)

Hawaii Tutu

06/02/2007

Helpful

(6)

Samantha

10/02/2006

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.

Helpful

(6)

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Frijoles III

Gallery

Recipe Summary

Ingredients

Directions

Note

Nutrition Facts

Reviews (21)

Most helpful positive review

Most helpful critical review

All Reviews for Frijoles III

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Frijoles III

Gallery

Recipe Summary

Ingredients

Directions

Note

Nutrition Facts

Reviews (21)

Most helpful positive review

Most helpful critical review

All Reviews for Frijoles III