pam@cepu (Pam McGarvey) (01/09/87)
TEXMEX-BEANS(V) USENET Cookbook TEXMEX-BEANS(V)
FRIJOLES EN OLLA
TEXMEX-BEANS - Tex-Mex style pinto beans.
This is known in Mexico as "frijoles en olla"-beans in the
pot. This is the basis for refried beans (frijoles
refrito), but we also like it as well as a side dish.
INGREDIENTS (Serves 4-6)
1 lb dried pinto beans
1 large onion, quartered
3-4 bacon slices
1 Tbsp salt
PROCEDURE
(1) Pick through the dried pinto beans to remove small
rocks (processors never seem to get rid of all of
them).
(2) Rinse beans well several times until water runs
clear and all grit is removed.
(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.
(4) Cook over low heat for 3-4 hours until the beans
are very soft and tender. Beans should just bub-
ble, not boil, during the cooking process.
(5) During the first 90 minutes, stir and check fre-
quently. The beans absorb a large amount of water
and you will have to add some periodically to
prevent burning.
(6) Add salt during the last 30 minutes. Finished
beans should have the consistency of bean soup-
which I guess this is.
RATING
Difficulty: easy. Time: 4 hours. Precision: no need to
measure.
CONTRIBUTOR
Pamela McGarvey
UCLA Comprehensive Epilepsy Project, Los Angeles, Calif., USA
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