Frijoles (Mexican Beans)

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Frijoles (Mexican Beans)

 

Ingredients:

 

2 C Dried pinto beans

Water

1 Large onion, chopped

1 Clove garlic, crushed

1 T Chili powder

1/4 t Ground cumin

1/2 t Oregano (preferably Mexican oregano)

 

Directions:

 

Soak beans in water overnight.

 

Pour off soaking water and add fresh water to cover.

 

Add onion, garlic, chili powder, cumin and oregano.

 

Simmer on low heat at least 4 hours or until water is absorbed and mixture

is thick.

 

Correct seasonings, if necessary.

 

Makes 8 to 10 servings.

 

 

Notes:

 

Cooking Dried Beans -- To Soak or Not to Soak: Dried beans will

cook faster if they are soaked. Cover beans with water, soak

them overnight, drain, and then cook according to your recipe.

 

Do NOT EVER cook beans in the soaking water.

 

A shortcut to overnight soaking is to cover the beans with water,

bring them to a boil, turn off the heat, cover, and let them set

for 1 hour. Then, drain and cook as usual.

 

People in areas with particularly hard water can cook their beans

till the cows come home, and the beans are still tough or not

thoroughly done.

 

If that has been a problem, add 1/4 teaspoon of baking soda to

the cooking water, and you will have one less problem.

 

 

 

 

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