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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 1 |
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This tasty, inexpensive Mexican bean recipe goes together in a flash but requires long, slow cooking. The savory flavor comes from salt pork, tomatoes, cilantro, onion and garlic that are simmered together for about 3 hours. Ingredients:
8 cups water |
1 pound dried pinto beans, rinsed, drained, and sorted |
4 ounces salt pork |
1 medium onion, chopped |
1 large tomato, chopped |
2 garlic cloves, minced |
1 bunch fresh cilantro, chopped |
1/2 teaspoon pepper |
1 1/4 teaspoons salt, divided |
1 serrano chile (optional) |
Directions:
1. Bring first 8 ingredients, 1/4 tsp. salt, and, if desired, serrano chile to a boil over medium-high heat in a Dutch oven. Cover and cook, stirring occasionally, over medium-low heat 3 hours or until beans are tender. Stir in remaining 1 tsp. salt. Remove and discard salt pork and chile before serving.
2. Refritos: Cook 4 cups Traditional Frijoles in 1 Tbsp. hot vegetable oil in a large skillet over medium heat. Reduce heat, and mash beans with a potato masher as they cook, adding water if necessary to keep moist. Simmer, stirring often, 10 minutes. Prep: 5 min., Cook: 10 min. Makes 6 to 8 servings.
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