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
HOW TO MAKE FRIJOLES OR FRISOLES ANTIOQUEñOS
If someone asked me what I would choose as the one single dish to have as my last meal on earth, I would have a hard time coming up with an answer. However, I am sure Frijoles Antioqueños would be near the top of the list. The recipe today is a gorgeous, hearty Colombian bean
Provided by Erica Dinho
Categories Main Course
Time 1h50m
Number Of Ingredients 10
Steps:
- Drain the beans and place in a large pot with the pork hocks and water. Place over medium-high heat, bring to a boil, reduce the heat to low and simmer, uncovered, cook for about 20 minutes.
- Add the diced plantain, carrots, aliños and cumin. Cook for about 1 hour. Add the hogao, chopped cilantro and season with salt and pepper. Cook for 15 minutes more or until the beans are tender.
- Remove the ham hocks from the soup and set aside until cool enough to handle. Discard the skin and bones and cut the meat into 1/2-inch pieces and set aside.
- Remove the carrots from the soup and place in a blender with about 1 cup of the soup. Blend until smooth and return to the bean soup.
- Ladle the soup into bowls, Add pieces of pork hocks and serve immediately with white rice, ají and avocado.
Nutrition Facts : Calories 610 kcal, Carbohydrate 49 g, Protein 43 g, Fat 27 g, SaturatedFat 10 g, Cholesterol 124 mg, Sodium 337 mg, Fiber 13 g, Sugar 10 g, UnsaturatedFat 15 g, ServingSize 1 serving
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