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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Recipe Summary

prep:
10 mins
cook:
5 hrs
total:
5 hrs 10 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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

156 calories; protein 8.3g; carbohydrates 24.9g; fat 2.6g; cholesterol 2mg; sodium 202.3mg. Full Nutrition
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Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(30)

Most helpful critical review

Rating: 3 stars
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
(23)
27 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
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
(30)
Rating: 3 stars
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
(23)
Rating: 4 stars
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
(17)
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Rating: 5 stars
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
(10)
Rating: 1 stars
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
(8)
Rating: 5 stars
10/25/2007
Just a very good bean dish. if you like beans try it its really worth it. Read More
(7)
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Rating: 5 stars
12/14/2010
Didn't use the lard added some dried epazote --- would recommend adding the cilantro towards the end. Read More
(6)
Rating: 4 stars
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
(6)
Rating: 4 stars
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
(6)
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