Frijoles Negros

Frijoles Negros1 lb. black beans
3 cloves garlic
1 large onion, sliced
Salt pork, if desired
Salt and pepper to taste
1-2 bay leaves
Celery leaves

Soak beans in cold water 2-4 hours. Drain and cover beans with water. Add in remaining ingredients and bring to a boil. Cover, lower heat and cook until tender, adding hot water as needed so beans don’t dry out.

Optional:
To above recipe, stir in until melted:
2 c. grated monterrey jack cheese
Top with sour cream if desired.

Frijoles, Frijoles, and More Frijoles

FrijolesHere are a number of pinto bean recipes, with or without pork. One of them is bound to become your favorite.

Frijoles

1 lb. pinto beans
¼ lb. salt pork (1 piece)
3 cloves garlic
Salt to taste

Remove any stones or debris from dry beans. Soak beans in cold water at least 2 hours (overnight is preferred). Rinse in cold water, then refill pot with water to cover beans. Add all ingredients to the pot and bring to a boil. Cover, lower heat and simmer, adding hot water as needed during cooking. Cooking time will vary with length of time beans were soaked; 3 hours is average. Or, to speed cooking, cook partially covered over high heat, adding boiling water as needed. Never allow water level to fall below top of beans.

Frijoles II (pictured)

1 lb. pinto beans
2 t. comino
2 ancho chiles (or 2 T. chili powder)
3 cloves garlic
2¼ T. oil
Salt to taste
1/3 c. chopped onion

Remove any stones or debris from dry beans. Soak beans in cold water at least 2 hours (overnight is preferred). Rinse in cold water, then refill pot with water to cover beans. Grind comino in molcajete and add to beans. Soak chile ancho in hot water in covered saucepan until soft, about 30 minutes. Discard seeds and stem and grind pulp in molcajete; add a little of the hot water to loosen (if using chili powder, eliminate the 2 T. water). Add chile and remaining ingredients to the pot and bring to a boil.

Cover, lower heat and simmer, adding hot water as needed during cooking. Cooking time will vary with length of time beans were soaked; 3 hours is average. Or, to speed cooking, cook partially covered over high heat, adding boiling water as needed. Never allow water level to fall below top of beans.

Frijoles Borrachos

1 lb. pinto beans
¼ lb. salt pork (1 piece)
3 cloves garlic
Salt to taste
1-2 cans warm beer, to taste

Remove any stones or debris from dry beans. Soak beans in cold water at least 2 hours (overnight is preferred). Rinse in cold water, then refill pot with water to cover beans. Add all ingredients to the pot and bring to a boil. Cover, lower heat and simmer, adding hot water as needed during cooking. Cooking time will vary with length of time beans were soaked; 3 hours is average. Or, to speed cooking, cook partially covered over high heat, adding boiling water as needed. Never allow water level to fall below top of beans. During the last 10-15 minutes of cooking time, add beer and heat through.

Frijoles a la Charra

1 lb. pinto beans
¼ lb. salt pork (1 piece)
3 cloves garlic
3 serrano or jalapeño chiles, sliced
Salt to taste
Sliced raw onion
Fresh cilantro

Remove any stones or debris from dry beans. Soak beans in cold water at least 2 hours (overnight is preferred). Rinse in cold water, then refill pot with water to cover beans. Add all ingredients except onion and cilantro to the pot and bring to a boil. Cover, lower heat and simmer, adding hot water as needed during cooking. Cooking time will vary with length of time beans were soaked; 3 hours is average. Or, to speed cooking, cook partially covered over high heat, adding boiling water as needed. Never allow water level to fall below top of beans. Serve topped with onion and cilantro.

Frijoles III

Serves 8
3 c. pinto beans
2-3 cloves garlic
2 thick slices of salt pork
2 T. lard or shortening
1-2 T. salt
1/3 – ½ c. flour
1/3 c. lard or shortening

Remove any stones or debris from dry beans. Soak beans in cold water at least 2 hours (overnight is preferred). Rinse in cold water, then refill pot with water to cover beans. Add garlic and salt pork to the pot and bring to a boil. When beans begin to change color, add 2 T. lard and salt.

Cover, lower heat and simmer, adding hot water as needed during cooking. Cooking time will vary with length of time beans were soaked; 3 hours is average. Or, to speed cooking, cook partially covered over high heat, adding boiling water as needed. Never allow water level to fall below top of beans.

Remove garlic and salt pork. In small saucepan melt 1/3 c. lard and stir in flour to make a sauce. Cook until light brown, approximately 2-3 minutes. Add some of the beans and liquid to pan and stir together. Add back into beans and mash lightly to thicken a bit.

Frijoles RefritosFrijoles refritos

For refried beans, mash cooked pinto beans with a little bit of their juice, either by hand or in the blender. Heat oil in a skillet and add the beans, frying and stirring until they resemble paste.