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 REFRITOS (CLASSIC MEXICAN REFRIED BEANS)
Make and share this Frijoles Refritos (Classic Mexican Refried Beans) recipe from Food.com.
Provided by Joy1996
Categories Mexican
Time 15m
Yield 1 Pint
Number Of Ingredients 5
Steps:
- Mash the beans in a bowl.
- In a medium skillet, heat the oil over medium heat.
- Add the onion and the garlic; cook and stir until onion is deep golden, about 10 minutes.
- Stir in the mashed beans and cook for about one minute.
- Add salt to taste.
- Makes about one pint.
Nutrition Facts : Calories 424.8, Fat 41, SaturatedFat 5.3, Sodium 5.3, Carbohydrate 15.1, Fiber 1.8, Sugar 4.8, Protein 1.8
AUTHENTIC TRADITIONAL MEXICAN BEANS- FRIJOLES AUTENTICOS MEXICANOS
Authentic Traditional Mexican Beans- Frijoles Autenticos Mexicanos- basic, authentic traditional Mexican beans recipe. The dish is nutritious, easy to make and so traditional that cannot miss from a respectable Mexican table. A staple in the Mexican cuisine, this dish is a real comfort food.
Provided by The Bossy Kitchen
Categories Side dishes
Time 2h5m
Number Of Ingredients 11
Steps:
- Check for a date on the beans; freshness matters. Dried beans last up to two years, but are best cooked within a year of harvest.
- Always rinse beans before cooking, and check for stray rocks, twigs and leaves.
- Wash them well and place them in a pot with clean water to soak over night. Next day, drain the water and put fresh water over them, then continue with the recipe.
- If you do not want to let them soak overnight, place the chopped onions, salt and garlic together in the pot, cover it with a lid and bring it to a boil.
- When the beans start boiling, reduce the heat and let them simmer for about 90 minutes to 2 hours until the beans are soft. The time varies based on the type of beans or how dry they are.
- Make sure that there is enough water during the cooking process. There should always be liquid covering your beans as they cook.
- To make sure your beans are cooked thoroughly, scoop up a couple of beans and blow on them. The skin should curl and wrinkle. Then taste. They are done when they're tender and cooked through to the center (but not mushy). Let them cool in their cooking liquid.
- Before removing the beans from the heat, add the epazote.
- Serve them with salads, rice, warm corn tortillas, grilled meats etc.
Nutrition Facts : Calories 158 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 7 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1492 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
MEXICAN BEANS-FRIJOLES
Authentic and delicious. I learned this one from being married into a Hispanic family. Moms, Aunts, and Grandmothers had a few little twists upon it, but heres how it goes.
Provided by Chef Jeff in St Aug
Categories Beans
Time 3h
Yield 1 1/2 Pints, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Add beans to water and bring to a boil, then partially cover and bring to a simmer.
- Chop the Onion, Garlic, and Bacon and add into the pot. Add the rest of the ingredients except Salt, Bacon grease and Cheese.
- Simmer for 2 hours adding water if necessary to keep beans covered.
- After the 2 hours add the Salt and Bacon grease. Correct seasoning with more cumin, oregano, and cilantro (don't add more salt yet). Simmer 30 more minutes.
- Taste again and correct seasoning, this time you can add more salt, if desired.
- Drain beans reserving 1 cup of cooking liquid. Put beans back into pot and mash with a potato masher or 'boat motor', adding the cooking liquid until you have desired consistency. Mix in the cheese and serve immediately.Garnish with more cheese and fresh cilantro if desired.
Nutrition Facts : Calories 160.4, Fat 6.2, SaturatedFat 2.6, Cholesterol 9.4, Sodium 993.2, Carbohydrate 19.6, Fiber 5.8, Sugar 1.5, Protein 7.7
MEXICAN BEAN STEW ("FRIJOLES DE LA OLLA")
Provided by Marcela Valladolid
Time 2h5m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Combine the beans, garlic, onion, and bay leaves in a medium pot. Add enough water to reach about 1 1/2 inches over the beans. Bring to a boil over medium-high heat. Reduce the heat, cover, and simmer until the beans are tender, about 2 hours. Add more water if the beans are absorbing too much liquid. The beans should be soupy when done, with plenty of liquid remaining. Season the beans with salt and pepper, to taste.
- Ladle the beans and cooking liquid into soup bowls and garnish with Mexican crema, cilantro and chopped white onions. Alternatively, the beans can be drained and use as a filling for soft tacos.
FRIJOLES (MEXICAN BEANS)
I adopted this recipe September 2006. It's great on it's own. For a lower fat version I used Smoked Pork Bones instead of the Meat. Great served with a Mexican entree and rice.
Provided by Greffete
Categories Beans
Time 4h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Add salt to taste if other than Salt Pork is used (optional).
- Soak beans in water overnight.
- Add salt pork, onion, garlic, chili powder, cumin and oregano; simmer on low heat at least 4 hours or water is absorbed and mixture is thick.
Nutrition Facts : Calories 94.1, Fat 1.6, SaturatedFat 0.2, Sodium 182, Carbohydrate 18.1, Fiber 1.4, Sugar 1.8, Protein 6.4
FRIJOLES BORRACHOS: DRUNKEN BEANS
Provided by Aarón Sánchez
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Wash the beans thoroughly in cold water, discarding any stones or rotten beans.
- Place the beans in a wide, short saucepot (rondeau), and cover with water by 2 inches. Cook for 30 minutes, and then, add the tomatoes, onions, jalapeno, garlic, bay leaves, oregano, and beer. Cook until the beans are tender, about another 30 minutes.
- With a potato masher, crush the beans, to thicken the bean liquid. Adjust the seasonings with salt and pepper.
FRIJOLES NEGROS- CROCK POT MEXICAN BLACK BEANS
At last I have achieved the perfect flavour of traditional black beans with the crock pot. It takes long but it is because of the crock pot; preparation really takes you few minutes of your time. Waiting is worth it and freezing some is an excellent way to enjoy this versatile dish any day. After you have cooked them you can garnish them with diced tomatoes, fresh onion, oregano and some olive oil. If served cold it is great to add some fresh finely chopped jalapeños and some drops of lemon juice. Still hot, you can separate the juice from the beans and use it for cooking rice or just drinking it in a cup with diced avocado and sour cream. There are many ways you can enjoy black beans, this is just the starting point. Buen Provecho!
Provided by soleta
Categories Black Beans
Time 20h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Soak the beans for at least 8 hours. If they are old, 24 hours is great. You must change the water at least 3 times to rinse the white foam that appears in the surface.
- Pour the beans in the crock pot with the water, the bay leaves, the onion and garlic. (Cut in half the garlic cloves to take out the stem that germinates so it is nicer for your tummy, you can plant the stem or just through it away).
- Cook on high for 12-15 hours. Check the amount of water around the 8th hour and fill again if necessary.
- Turn of the crock pot and add the salt, stir softly and let it rest for at least 30 minute.
- *You can use more beans, depending of the capacity of your crock pot. It will be a nice soup that you can enjoy hot or cold. Separate the beans for using them in other recipes like fried and mashed beans.
FRIJOLES REFRITOS (REFRIED BEANS)
An authentic recipe for Mexican-style beans. Serve moist and hot with your meal, cover with grated Mexican cheese and accompanied by pickled jalapeno peppers.
Provided by Fred Guevara
Categories Side Dish
Time 6h18m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 214.5 calories, Carbohydrate 23.8 g, Fat 9.8 g, Fiber 5.9 g, Protein 8.1 g, SaturatedFat 0.8 g, Sodium 210.2 mg, Sugar 0.8 g
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