Frijole Mole Food

FRIJOLE-MOLE

Frijole-Mole image

Looking for something different to do with your summer green beans? This is one to try. As stated by the author, "This spread is fantastic served on crusty bread, crackers, or rice cakes. From the Barbara Kingsolver Book: 'Animal, Vegetable, Miracle' which I highly recommend reading. I was greatly inspired by her family's year long venture into eating locally. Plus, I ended up with a few new recipes.

Provided by Kitchen Witch Steph

Categories Spreads

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1/2 lb fresh green beans, trimmed
1 coarsely chopped onion
1 tablespoon olive oil
3 hard-boiled eggs
2 cups fresh basil leaves
1 tablespoon lemon juice (optional)
mayonnaise or yogurt

Steps:

Steam green beans until tender.
Saute onions over medium heat in oil until transparent.
Combine beans, cooked onions, eggs, basil, and lemon juice in food processor and blend into coarse paste.
Remove puree to a bowl and combine with enough mayo or yogurt to hold mixture together.
Add salt and pepper to taste.
Tip:You can steam the eggs to hard boil them, same as you would anything else. They take about 12 minutes to cook. Much easier to do and eggs peel nicely.

REFRIED BLACK BEANS (FRIJOLES NEGROS REFRITOS)

Refried Black Beans (Frijoles negros refritos) image

Provided by Roberto Santibañez

Categories Bean Onion Side Vegetarian Quick & Easy Cinco de Mayo Vegan Simmer Sugar Conscious

Yield Makes about 1 1/4 cups

Number Of Ingredients 5

Ingredients

2 tablespoons olive or vegetable oil
1/3 cup finely chopped white onion
1 (15 1/2-ounce) can black beans, including liquid
1 medium garlic clove, pressed or finely grated
1/2 teaspoon árbol chile powder or cayenne pepper

Steps:

Heat the oil in a medium pan over medium-high heat until it shimmers. Add the onion and cook, stirring often, until it's soft and browned at the edges, about 5 minutes. Add the beans, garlic, and chile powder.
Let the beans come to a brisk simmer, then lower the heat to maintain a gentle simmer. Cook, stirring and mashing often until the beans resemble a very coarse puree and have thickened, 15 to 20 minutes. When you tip the pan, the beans should creep forward like lava. The beans will thicken a little more once they cool. Add salt to taste. Use warm or at room temperature.

FRIJOLES

Frijoles image

REAL frijoles......beans.......frijoles en olla, or pot beans. No self respecting Hispanic, Mexican, or Indian home out here is without a pot of beans....all the time.

Provided by wildheart

Categories One Dish Meal

Time 8h2m

Yield 9 cups

Number Of Ingredients 7

Ingredients

3 cups dried pinto beans
1 large onion, diced
2 cloves garlic, minced
1/2 teaspoon cumin or 1/2 teaspoon comino
1 piece bacon or 1 piece ham
1 teaspoon sugar
water

Steps:

The night before, put the beans in the pot you will use, and fill the pot to the top with water.
In the morning, drain the water.
Add fresh water, to a height of 4# over the beans.
Add the pork, onion, garlic, and seasonings.
Simmer on low on the stove all day, or in a crockpot.
You may need to add water.
The beans are done when they are soft if you smoosh one between you finger and thumb.
It won't hurt them to cook longer, because even if they get mooshy they have their uses!
If you should burn the beans, immediately drain them and switch to a new pot with new water.
Add one raw potato, cut in half, to the beans.
When the beans are done toss the potato, because the burnt taste will be in it.

Nutrition Facts : Calories 233.5, Fat 0.8, SaturatedFat 0.2, Sodium 8.5, Carbohydrate 42.7, Fiber 10.2, Sugar 2.5, Protein 14

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