Frijoles

Servings: 2

 

Ingredients:

 

1 cup dried pinto beans, washed (approximately 30 ounces canned beans)

 

1 ½ cups chopped white onion

 

1/8 teaspoon salt

 

½ bunch fresh cilantro, chopped

 

½ -1 Tablespoon stemmed, seeded and diced fresh jalapeño pepper

 

1 Tablespoon minced garlic

 

1 teaspoon bacon fatd or olive oil

 

Cold water to cover

 

Salt to taste

 

1 pint Chicken broth, + to cover

 

 

Garnishes:

 

Fresh cilantro leaves

 

Bacon crumbles

 

Tomatoes, diced

 

Queso fresco, crumbled

 

 

Process:

 

Pick through beans and remove any foreign material, Soak beans overnight in a bowl with enough cold water to cover by 3 inches. Stir the beans. If any beans float to the top, push them down. If they float up to the top again, remove them and any other matter that floats to the top.

 

The next day, drain the beans.

 

Place beans into a large pot with add enough water to cover by 4 to 5 inches. Bring to a boil, then reduce the heat until the beans are lightly simmering.

 

Heat a skillet large enough to hold the onoins in a single layer.

 

When hot, melt the bacon fat in the skillet.

 

When melted, add the onions and sprinkle with salt. Saute until transparent and soft.

 

Add onion, cilantro, jalapeño pepper, and garlic to the beans.

 

Cover and cook for 2 to 3 hours or until the beans are throughly cooked. Stir occasionally to be certain none of the beans stick to the bottom of the pot. Do not allow the beans to go dry. Add vroth as necessary.

Cooking may take up to 5 hours. Do not try to hurry it.

 

When beans are soft, mash to desired texture, season to taste with salt.

 

Plate. Garnish if desired.

 

Serve.