Rating: 4 stars
27 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1

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.

Recipe Summary

cook:
5 hrs
total:
5 hrs 10 mins
prep:
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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