Best 6 Frijoles I Recipes

FRIJOLES III

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.

FRIJOLES I

Steps:

• Soak pinto beans overnight in 1 quart of water.
• Place beans into a large saucepan, and add water to cover. Add onions, garlic, salt and pepper. Bring to a boil, then simmer over medium-low heat until beans are tender, about 1 to 2 hours. Add additional water to the pan as needed to prevent burning.
• Mash the beans with a potato masher, and mix in the butter. Continue cooking, stirring occasionally, until the mixture is thickened and the butter is absorbed. Adjust seasonings to taste.
• Preheat oven to 350 degrees F (175 degrees C). Spread the bean mixture into a 9x13 inch baking dish, and sprinkle shredded cheese over the top. Bake for 15 minutes, or until cheese is melted.

FRIJOLES II

Steps:

• Place the beans, sugar, garlic, onion, and bacon into a slow cooker. Pour in the water, cover, and cook on High for 6 hours. Drain off 2/3 of the liquid, and discard bacon. Use a potato masher to mash beans to a chunky consistency. Season with salt to taste, and serve hot.

FRIJOLES

Steps:

• The night before, put the beans in the pot you will use, and fill the pot to the top with water.
• In the morning, drain the water.
• Add fresh water, to a height of 4# over the beans.
• Add the pork, onion, garlic, and seasonings.
• Simmer on low on the stove all day, or in a crockpot.
• You may need to add water.
• The beans are done when they are soft if you smoosh one between you finger and thumb.
• It won't hurt them to cook longer, because even if they get mooshy they have their uses!
• If you should burn the beans, immediately drain them and switch to a new pot with new water.
• Add one raw potato, cut in half, to the beans.
• When the beans are done toss the potato, because the burnt taste will be in it.

FRIJOLES (MEXICAN STYLE PINTO BEANS)

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).

FRIJOLES DE OLLA

Steps:

• Measure water and lard into a large pot. Bring to a boil and add beans. Cook over medium heat for 2 to 2 1/2 hours. Season with salt and continue cooking until tender, about 30 more minutes.