Frijoles
"REAL frijoles......beans.......frijoles en olla, or pot beans. No self respecting Hispanic, Mexican, or Indian home out here is without a pot of beans....all the time."
- Ready In:
- 8hrs 2mins
- Ingredients:
- 7
- Yields:
-
9 cups
ingredients
directions
- The night before, put the beans in the pot you will use, and fill the pot to the top with water.
- In the morning, drain the water.
- Add fresh water, to a height of 4# over the beans.
- Add the pork, onion, garlic, and seasonings.
- Simmer on low on the stove all day, or in a crockpot.
- You may need to add water.
- The beans are done when they are soft if you smoosh one between you finger and thumb.
- It won't hurt them to cook longer, because even if they get mooshy they have their uses!
- If you should burn the beans, immediately drain them and switch to a new pot with new water.
- Add one raw potato, cut in half, to the beans.
- When the beans are done toss the potato, because the burnt taste will be in it.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
never had any luck with beans and this recipe is awesome. finally feel like I can accomplish something the way my grandmother did things. thanks -
YES! FINALLY! I have tried so many frijoles recipes and they always weren't exactly what I was looking for. This one is IT! Thank you..this is my bean recipe from now on. BTW...I used salt pork and refried them in butter...well...margarine actually. Thanks!! -
I made this last night and served it with homemade tortillas and mexican rice. I've never been successful cooking with dried beans before, but these were great. I substituted oregano for the cumin and used a chuck of ham for the meat. A definte keeper.
-
This is so very good of you to post this recipe. I am a dump cook most of the time and end up with to much juices. Not this time. I did add 4 cloves of minced garlic and used Ham juice from a boiled ham. We have a wonderful tasting beans. Thank You.
-
These were great! I put them in the crock pot and cooked them on low most of the day. I turned them up to high for the last couple of hours. They turned out perfect!
Tweaks
-
I made this last night and served it with homemade tortillas and mexican rice. I've never been successful cooking with dried beans before, but these were great. I substituted oregano for the cumin and used a chuck of ham for the meat. A definte keeper.
RECIPE SUBMITTED BY
wildheart
Ridgeley, West Virginia
Still in West Virginia but we've moved a few miles away, down to the county capitol. It's a compromise: bigger than our last town but smalelr than the "big city" of Cumberland MD, right up the road. Jobs are not that plentiful here so I am fortunate to be able to work at home (I'm a writer). My passion is cooking and feeding people family well....my pet peeve is the family court systems in America......my love is for emergency medicine and the people that make survival in a crisis possible
