Real Mexican Frijoles
From elgourmand2 8 years ago
- 30 Min + 8 Hrs to make
- Serves A bunch
Cooked up a pot a beans this morning and was reminded that I do that a bit different these days; so thought I’d post it. Yep, we all do beans, sorta. When I first saw this recipe by Bruce Moffitt I almost dumped it, saying “I know how to cook beans” but I like his stuff so I tried it. Read more Best beans I ever made. Yep, you can use a crock pot; I do. Don’t ask me how the vinegar and baking soda work, you don’t really want to know, they do work. Is this the only way to cook beans? Corse not. Is this a great way to cook beans? Course it is. Try this just once. I always cook beans this way. Just leave out the Mexican spices if you’re doing bean salad, or like that. Affetto Vida (love life) and keep on cookin. RJ See less
Ingredients
- • 1 1/2 - 2 cups pinto beans, (Mexican: "Frijoles pintos"), You can use Red or Kidney if you have to. shopping list
- • 10-12 cups water. shopping list
- • Ham hock, or some bacon or bacon grease, or a chunk of fat meat. shopping list
- • 3 bay leaves. shopping list
- • Several hot dry red chilies like tepine, pico de gallo, pequin, bird’s eye or Tabasco. shopping list
- • 3 or 4 cloves of garlic, peeled and crushed. shopping list
- • 1 Tbs. dry leaf oregano. shopping list
- • 1 tsp. whole cumin seed, crushed a bit. shopping list
- • Good grind black pepper. shopping list
- • 1-4 Tbs. pure ground red Chile powder, to taste. shopping list
- • 2 tsp. baking soda. shopping list
- • 2 tsp. vinegar. shopping list
- • Bit of salt, to taste. shopping list
How to make it
- 1. To a large sauce pan or medium pot, add: 1 1/2 - 2 cups pinto beans, (Mexican: "Frijoles pintos") 10-12 cups water. You can use a Crock Pot.
- 2. Wash frijoles well after picking out rocks etc.
- 3. Soak the beans overnight, change the water, then bring slowly to a simmer. (A faster way is to bring all of above slowly to a simmer, turn off heat and let sit for two hours, stir, drain, refill with water, then bring slowly back to simmer).
- 4. Add ham hock, or some bacon or bacon grease, or a chunk of fat meat, 3 bay leaves, several hot dry red chilies, 3 cloves garlic, 1 Tbs. dry leaf oregano, 1 tsp. whole cumin seed, crushed a bit, Good grind black pepper, 1-4 Tbs. pure ground red chili powder, 2 tsp. vinegar.
- 5. Simmer frijoles very slowly for about two hours until beans are very tender. Add water as needed to maintain level and stir gently occasionally so they don't stick. When beans are quite tender, remove from heat. Can use a Crock Pot on low for 4 – 6 hours See Photo. Turn Crock Pot off and let set at least 30 minutes before adding baking soda.
- 6. Make sure the cooking liquid is at least 2 inches (5 cm) below the rim of the pot, it’s going to foam a bit.
- 7. Stir in: 2 tsp. baking soda, ½ tsp. sugar, bit of salt, to taste.
- 8. Yep, it foamed up. Stir well.
- 9. Cover and let sit for ten minutes. Stir a bit more. Foam is gone and beans are fantastic.
- Note: Don't add salt until frijoles are done, it will make them tough.
- For “the real thing” frijoles refritos, fry up some beans and their juice in a bit of grease, mashing the beans and stirring them around until they are quite dry. Don't scorch.
- Okay, which of you graciosos has the tortillas, salsa picante and cervesa?
People Who Like This Dish 4
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