pam@cepu (Pam McGarvey) (01/09/87)
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.RH MOD.RECIPES-SOURCE TEXMEX-BEANS V "22 Dec 83" 1987
.RZ "FRIJOLES EN OLLA" "Tex-Mex style pinto beans."
This is known in Mexico as ``frijoles en olla''\(embeans in the pot.
This is the basis for refried beans (\fIfrijoles refrito\fR),
but we also like it as well as a side dish.
.IH "Serves 4\-6"
.IG "1 lb" "dried pinto beans" "500 g"
.IG "1" "large onion,"
quartered
.IG "3\-4" "bacon slices"
.IG "1 Tbsp" "salt" "15 ml"
.PH
.SK 1
Pick through the dried pinto beans to remove small rocks (processors never
seem to get rid of all of them).
.SK 2
Rinse beans well several times until
water runs clear and all grit is removed.
.SK 3
Place beans in a large pot
with enough water to reach 2/3's of the way up the pot. Bring water
to a boil and add 1 large quartered onion and 3-4 slices of bacon.
During the cooking process, the onion will become mush. This and the bacon
add real flavor to the beans.
.SK 4
Cook over low heat for 3\-4 hours until
the beans are very soft and tender. Beans should just bubble, not boil,
during the cooking process.
.SK 5
During the first 90 minutes, stir and check
frequently. The beans absorb a large amount of water and you will have
to add some periodically to prevent burning.
.SK 6
Add salt
during the last 30 minutes. Finished beans should have the consistency
of bean soup\(emwhich I guess this is.
.SH RATING
.I Difficulty:
easy.
.I Time:
4 hours.
.I Precision:
no need to measure.
.WR
Pamela McGarvey
UCLA Comprehensive Epilepsy Project, Los Angeles, Calif., USA
{ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam