Frijoles Iii Food
FRIJOLES (MEXICAN STYLE PINTO BEANS)
Beans are a part of everday eating in the Southwest. Frijoles are served either soupy in broth or mashed and fried (frijoles refritos- or refried beans). This mouthwatering recipe features both variations. Tip: If you want the beans extra spicy, do not remove the seeds from the chiles. Prep time does not include soaking. From Ladies Home Journal.
Provided by BecR2400
Categories Beans
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Soak beans according to package directions; drain.
- Heat oil in stock pot or dutch oven over medium-high heat.
- Add salt pork; cook 2 minutes, until browned.
- Reduce heat to medium; add onions and chile and cook 4 minutes.
- Add garlic and cook 1 minute.
- Add drained beans, water and cumin seed.
- Bring to a boil; reduce heat to medium-low, cover and simmer 30 minutes.
- Add salt and continue to cook 25 to 35 minutes more, until tender.
- (Can be made ahead. Cool. Transfer to large microwaveproof container. Cover and refrigerate overnight. To reheat: Microwave on high 10 minutes, stirring once after 5 minutes, until heated through.) Makes 7 cups.
- Refries Beans (frijoles refritos):.
- Heat 1 tablespoon olive oil or lard in large skillet over medium-high heat.
- Add 1/2 cup finely chopped onion and cook 2 to 3 minutes, until browned.
- Add 2 teaspoons finely chopped garlic and cook 30 seconds.
- Add 2 cups cooked beans and 1/3 to 1/2 cup bean liquid to skilet.
- (Or, microwave 2 cups refrigerated beans and 1/3 to 1/2 cup bean liquid on High, 2 to 3 minutes, until room temperature, and add to skillet).
- Mash beans and liquid coarsely with back of wooden spoon or potato masher.
- Cook 1 to 2 minutes more, untilheated through, addingmore bean liquid or water if needed.
- Transfer beans to a food processor.
- Process just until smooth.
- Makes 2 cups (4 servings).
Nutrition Facts : Calories 133, Fat 10.9, SaturatedFat 3.6, Cholesterol 9.8, Sodium 817.7, Carbohydrate 7.1, Fiber 0.3, Sugar 0.7, Protein 3.2
FRIJOLES III
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.
Provided by Amy Sterling Casil
Categories Side Dish Beans and Peas
Time 5h10m
Yield 12
Number Of Ingredients 8
Steps:
- 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.
- When beans are soft, season to taste with salt.
Nutrition Facts : Calories 156.2 calories, Carbohydrate 24.9 g, Cholesterol 2 mg, Fat 2.6 g, Fiber 6.1 g, Protein 8.3 g, SaturatedFat 0.9 g, Sodium 202.3 mg, Sugar 1.3 g
FRIJOLES REFRITOS II (REFRIED BEANS)
A great way to beat the heat of hot food. Edge dish with chopped tomatoes and serve sour cream on the side.
Provided by Aroostook
Categories Cheese
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Wash and drain beans.
- Place in a bowl and mash.
- Add spices and work them in.
- (I use my hands).
- In a small fry pan, (medium heat) 3 tbls, of olive oil.
- Add beans, stir and warm through.
- Press bean down and lower heat.
- Let beans brown on the bottom for 3-4 minutes.
- Do not stir.
- Loosen edges with spatula and turn upsidedown on a heated platter.
- Don't worry if it doesn't come out in one piece, just glop it back together.
- Drizzle with remaining olive oil and cover with Parmesan cheese.
- Serve hot or cold.
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