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I searched all of the recipes for frijoles, and none are close to real Mexican beans. The canned ones are only a pale imitation of the real beans simmering all day on the stove. They’re easy to make and inexpensive too. Don’t soak and drain the beans overnight as per American or European bean recipes. Cook them in their own liquid.
Ingredients
- 1 pound dried pinto beans, washed
- 1 white onion, chopped
- ½ bunch fresh cilantro, chopped
- 1 fresh jalape?o?pepper, chopped
- 3 cloves garlic, minced
- 2 tablespoons lard
- water to cover
- salt to taste
Directions
Step 1
Place beans into a large pot with onion, cilantro, jalape?o pepper, garlic, and lard; add enough water to cover by 4 to 5 inches. Bring to a boil, then reduce the heat, and cook for 2 to 3 hours. Depending on the beans, it may take up to 5 hours. Add more water if necessary.
Step 2
When beans are soft, season to taste with salt.
Tips
You can use black beans and different chile peppers in this recipe.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 156 | |
| % Daily Value * | |
| Total Fat3g | 3% |
| Saturated Fat1g | 5% |
| Cholesterol2mg | 1% |
| Sodium202mg | 9% |
| Total Carbohydrate25g | 9% |
| Dietary Fiber6g | 22% |
| Total Sugars1g | |
| Protein8g | |
| Vitamin C4mg | 22% |
| Calcium50mg | 4% |
| Iron2mg | 11% |
| Potassium559mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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