Frijoles Chinos O Fritos Food

FRIJOLES CHINOS O FRITOS

Steps:

• Heat the lard in a skillet over medium-high heat. Add the onion and fry, stirring often, until lightly browned, 4 to 5 minutes. Add the garlic and beans and begin to smash the beans with a bean or potato masher until they are pastelike but still have some lumps. Stir in the broth and salt and continue to smash and stir occasionally, for about 5 minutes. When the bean mixture begins to spew and sputter, lower the heat and cook, stirring occasionally, until the bottom of the pan stays clear for a moment when scraped with a spoon, another 5 to 7 minutes. Serve hot, and, if you want, sprinkle on the cheese.

FRIJOLES CHARROS

Steps:

• Cook the beans the normal way.
• Separate the beans and the juice.
• In another pot put the juice; add the tomato and the onion.
• Cut the bacon in small pieces and the sausage too.
• Put the bacon and the sausage in the microwave for 1 minute on medium.
• Put in the pot the bacon and the sausage.
• Boil, all together, do not add water yet.
• Add some Tabasco or chili powder if you have.
• Boil it until the sousa has the flavor of the bacon and the sausage.
• Then add a lit bit of water, and let it boil for 1 minute.
• Then add the beans, and let it boil for 3 minutes.
• Keep stirring it.

FRIJOLES DE LA OLLA

Steps:

• Rinse and sort the beans, discarding any broken pieces. Put in an olla or large, heavy pot, add 3 quarts water, and bring to a boil over high heat. This may take from 10 minutes in an enameled cast iron Dutch oven to 30 minutes in the traditional clay pot. When the water begins to bubble, immediately lower the heat to a gentle simmer and add the onion, garlic, and lard. Cover partially and simmer, stirring occasionally, for 1 to 2 hours. If the beans are not covered by at least 1 inch of water, add hot water. Add the epazote or cilantro, stir in the salt, and continue to simmer until the beans are almost soft, maybe 2 hours more. The centers of these beans should not be al dente.
• Taste and add more salt if needed, then remove the pot from the heat and spoon out and discard the onion, garlic, and herb sprigs. The beans are now ready to eat, though they will have even better flavor if allowed to sit for at least a few hours-or better yet, overnight- before reheating and serving. (They should be transferred to a storage container with the broth, covered, and stored in the refrigerator, where they will keep for at least 4 days.)
• Serve the beans in small bowls with plenty of the soupy broth and a dollop of the salsa, if desired. These beans can also be used to prepare other bean dishes, such as Frijoles Chinos o Fritos, Frijoles Puercos, or Frijoles Charros.

BURRITOS CON FRIJOLES REFRITOS

Steps:

• Warm the tortillas in a 300 degree oven.
• In a skillet, heat 1 tablespoon lard.
• Add the onion and fry until transparent but not brown.
• Add tomato and 1 cup beans.
• Mash well as they heat.
• Add a second cup of beans, another tablespoon of lard and continue in this manner until all the beans are mashed, moist, creamy and hot.
• Season with garlic salt to taste.
• Divide the beans between the tortillas.
• Roll and place them in a shallow baking dish.
• Top with Grated cheese and heat in a moderate oven until the cheese has melted.
• Serve with burrito sauce.

FRIJOLES REFRITOS (REFRIED BEANS)

Steps:

• Combine water, pinto beans, and garlic into a large pot and cover; Cook over low heat for 5 1/2 hours; stir salt into beans and continue cooking until beans are very soft, about 30 minutes more.
• Heat canola oil in a skillet over high heat. Spoon the beans into the skillet without draining excess water; mash beans using a potato masher until they begin to lose their shape, about 3 minutes.