“Chili frijoles pairs terrifically well with Spanish rice as a component of a hearty Mexican meal. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
15hrs
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash beans thoroughly.
  2. Cover with cold water and let stand overnight.
  3. Drain well and cover with boiling water; add onion and cook until tender.
  4. Drain and chop beans fine; add salt, pepper and chili powder.
  5. Brown bacon in skillet; add garlic, cook until golden and remove from fat.
  6. Stir beans into fat and cook until brown; remove to platter.
  7. In same skillet, cook tomatoes, onions, chili powder and salt until reduced to about half.
  8. Mash or whirl in a food processor/blender; add more salt and chili powder to taste, reheat and pour over beans.

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