Frijoles beans, also known as pinto beans, are a staple ingredient in many Latin American cuisines. They are a versatile ingredient that can be used in a variety of dishes, from soups and stews to burritos and tacos. When cooked properly, frijoles beans are tender and flavorful, with a slightly earthy taste. Here, we provide you with the best tips and recommendations to enhance your culinary experience and help you create delicious meals featuring these nutritious and delicious beans.
Here are our top 20 tried and tested recipes!
FRIJOLES REFRITOS (REFRIED BEANS)
An authentic recipe for Mexican-style beans. Serve moist and hot with your meal, cover with grated Mexican cheese and accompanied by pickled jalapeno peppers.
Provided by Fred Guevara
Categories Side Dish
Time 6h18m
Yield 12
Number Of Ingredients 5
Steps:
- Combine water, pinto beans, and garlic into a large pot and cover; Cook over low heat for 5 1/2 hours; stir salt into beans and continue cooking until beans are very soft, about 30 minutes more.
- Heat canola oil in a skillet over high heat. Spoon the beans into the skillet without draining excess water; mash beans using a potato masher until they begin to lose their shape, about 3 minutes.
Nutrition Facts : Calories 214.5 calories, Carbohydrate 23.8 g, Fat 9.8 g, Fiber 5.9 g, Protein 8.1 g, SaturatedFat 0.8 g, Sodium 210.2 mg, Sugar 0.8 g
CHARRO BEANS (FRIJOLES CHARROS)
A hearty Mexican charro bean soup that is perfect for any day of the year.
Provided by Brent Hull
Categories Side Dish
Time 3h10m
Yield 8
Number Of Ingredients 12
Steps:
- Place ham hocks into a large pot and cover with water; bring to a boil. Boil until meat pulls back on bone, about 2 hours. Remove meat from bones, cut into bite-sized chunks. Reserve the bones but discard any fat.
- Chop 1/2 of the white onion, and leave other 1/2 whole; set aside.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, and chop when cool enough to handle. Pour bacon grease into a small bowl.
- Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Place chorizo into a bowl with chopped bacon, tomatoes, chopped onion, and jalapenos.
- Place ham chunks and bones into a large pot, pour pinto beans over top. Add water to cover and bring to a boil over medium or medium-high heat.
- Meanwhile, heat bacon grease in a large skillet over medium heat. Add chorizo and vegetable mixture and saute until vegetables are soft, 5 to 7 minutes.
- When beans boil, add the remaining onion half and garlic. Let boil for 3 to 4 minutes; add sauteed vegetables and meat. Return to a boil; add cilantro and chicken bouillon. Continue to boil for 15 to 20 minutes. Remove bones, season with salt, and serve.
Nutrition Facts : Calories 583.1 calories, Carbohydrate 33.3 g, Cholesterol 95.5 mg, Fat 34.2 g, Fiber 9.5 g, Protein 34.9 g, SaturatedFat 11.8 g, Sodium 1113.2 mg, Sugar 2.6 g
ABUELA'S FRIJOLES NEGROS - GRANDMA'S CUBAN BLACK BEANS
Authentic Cuban-style black beans take a great deal of time but are well worth the wait. It is said that adding a teaspoon of baking soda in the last hour of cooking lessens the gastric after-effects of eating beans.
Provided by Chef Chessie
Categories Black Beans
Time P1DT3h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Wash beans and let them soak in water and half of the green pepper over night at room temperature.
- Once beans have swollen, simmer on stove until they become soft (about 45 minutes).
- Heat olive oil in pan and sauté onion, garlic, and the rest of the green pepper.
- Add 1 cup of the coked beans to pan and mash well.
- Return entire mixture to pot with beans.
- Add salt, pepper, oregano, bay leaf, and sugar.
- Cover and return to boil.
- Simmer for 1 hour longer.
- Add vinegar and dry wine, cover and simmer for one hour longer.
- If beans are still too wet after this time, cook uncovered until they thicken.
- Remove bay leaf and top with olive oil prior to serving.
BLACK BEANS AND RICE(ARROZ CON FRIJOLES NEGROS)
I know what you're thinking, black beans and rice, kind of plain, right? But not this recipe--from Goya. My husband thought, "Ok, beans and rice, I already love those, what can be so different about this recipe?" He had to eat his words, along with the beans and rice, lol. With the addition of a few simple things, wow, these are delicious! And so simple, a really quick side dish.
Provided by ciao4293
Categories White Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, heat the oil on medium.
- Stir in the onion and pepper, add the garlic.
- Cook until tender or about 8-10 minutes.
- Stir in the remaining ingredients.
- Bring to a boil.
- Reduce the heat and simmer for 10 minutes.
- Serve over the white rice.
EASY COWBOY BEANS (FRIJOLES CHARROS)
This is a tasty, zesty side dish that can easily become a main meal. Serve soupy with warm flour tortillas or crusty bread, crumble corn bread on top, or scoop up with tortilla chips. Like mac and cheese, it's a great comfort food. It is easy to make because it doesn't require constant attention and is good for everything from a family meal to a football party. It can easily be doubled. Check flavor before serving and alter seasonings to taste if necessary. Top with more onion and cilantro as desired. If there are any leftovers, they hold up well and taste great the next day.
Provided by Nancy
Categories Side Dish Beans and Peas
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Combine pinto beans, tomatoes with green chile peppers, ham, cilantro, red onion, garlic, black pepper, and hot sauce in a saucepan; bring to a boil. Reduce heat and simmer for about 1 hour.
Nutrition Facts : Calories 193.7 calories, Carbohydrate 25.2 g, Cholesterol 12.6 mg, Fat 5.4 g, Fiber 7.5 g, Protein 11.8 g, SaturatedFat 1.7 g, Sodium 913.2 mg, Sugar 0.6 g
MIMA'S CUBAN BLACK BEANS ( FRIJOLES NEGROS CUBANOS DE MIMA)
This is one of my favorite Black Bean dishes. My mother-in-law taught me how to make these beans when I first got married. Thank you Yoli, You have been an inspiration and my teacher of all I know about Cuban Cuisine. I have named this recipe after her. We call her Mima, a term of endearment. She is an incredible cook. Gracias...
Provided by Juliann Esquivel
Categories Other Side Dishes
Time 5h30m
Number Of Ingredients 17
Steps:
- 1. Sort and clean beans, then rinse twice in cool water. In a heavy cooking pot, add water to cover the beans completely and soak overnight in the refrigerator. NOTE: what ever I have put in the above recipe that states Set Aside for Later does not go into the pot now. (Example recipe calls for 3/4 cup olive oil, half goes in now; the other 1/4 cup gets set aside for later). Next morning do not throw soaking water away put on the stove, to the pot add one whole green pepper core and seeds removed, cut pepper in half; add the two halves like this to the pot. Add half cup olive oil, three cloves garlic smashed, 2 tbls vinegar, 1/2 tsp oregano, cumin, salt, bay leaf, 1 tsp of sugar, and 2 tabelspoons red wine. Cover and cook on medium low flame for about 2 1/2 hours.
- 2. While beans are cooking make this sofrito, This sofrito should be added to the beans, after two and a half hour of cooking has past. In a large skillet heat remaing 1/4 cup olive oil; add the other remaining diced green pepper,the diced onion, the three cloves of remaining smashed garlic, plus the teaspoon of garlic powder; plus the 1/2 tablespoon of sugar, the black pepper, and remaining 1/2 tsp of oregano; and saute until onion and peppers are limp. Next add about 20 olives whole from the jar do not mince or cut and add the fire roasted pimento strips. salt to taste saute for another minute and set aside. After 2 1/2 hours have passed add your sofrito mixture to the simmering beans; give a good stir. Cover and cook for another hour. After your hour has passed uncover the pot and with a potato masher, Mash down two or three times only. (No more then three times). Next take a large spoon and give another good stir making sure to mix everything very good. If the liquid level in the bean pot has dropped down or has started to absorb add another one cup of water. Stir well again taste to see if they have enough seasoning (salt) Cover again and cook for another hour always on a low simmer. Total time now should be 4 1/2 hours. Uncover pot; Beans should be sort of thick not watery, They will not be real thick either, if still a little watery uncover the pot and cook for another half hour uncoverd. Stir often to be sure your beans do not stick to the bottom of the pot. Taste to see once again if seasoning is right salt and pepper and serve on top of fluffy white rice. I have a recipe for white rice posted. You can also eat the beans in a bowl with crusty cuban bread, however, they are almost always eaten on top of white rice or on the side. traditionaly almost always a fresh ham roast is served with the rice and beans or at Christmas a whole pig is roasted and served with these beans and rice. Enjoy
- 3. I will post a picture this weekend of the finished beans.
REFRIED BEANS: FRIJOLES REFRITOS
Provided by Robert Irvine : Food Network
Categories side-dish
Time 2h45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a large stockpot, bring the beans to a boil in 8 cups water. Let boil for 15 minutes and skim off any scum that rises to the surface. Drain beans in a colander and rinse. Wash out the pot and return the beans to the pot with 8 cups fresh water. Bring to a simmer, cover and let cook until tender, about 2 hours over low heat.
- In a large saute pan, heat oil over medium-high heat until it begins to shimmer. Add onion and garlic and saute until the onion turns translucent. Add chili powder, salt, and pepper, and cook for a few minutes to allow flavors to integrate. Drain beans and add to pan, mashing the ingredients together. Heat through and serve with minced cilantro or minced parsley sprinkled on top.
BLACK BEANS (FRIJOLES NEGROS)
Provided by Food Network
Categories side-dish
Time 14h40m
Yield 20 servings
Number Of Ingredients 13
Steps:
- Wash the beans and soak overnight in the water. When the beans swell, cook in the same water until soft, about 45 minutes. Heat 1 cup oil in a frying pan, add onions, garlic and green peppers. Add 1 cup of the beans to the pan and mash. Add this to the beans together with the salt, pepper, if using, oregano, bay leaves and sugar. Allow to boil for a 1 hour then add the wine and vinegar allowing to cook uncovered for a while. Add the 4 remaining tablespoons olive oil just before serving.
REFRIED BLACK BEANS (FRIJOLES NEGROS REFRITOS)
Provided by Roberto Santibañez
Categories Bean Onion Side Vegetarian Quick & Easy Cinco de Mayo Vegan Simmer Sugar Conscious
Yield Makes about 1 1/4 cups
Number Of Ingredients 5
Steps:
- Heat the oil in a medium pan over medium-high heat until it shimmers. Add the onion and cook, stirring often, until it's soft and browned at the edges, about 5 minutes. Add the beans, garlic, and chile powder.
- Let the beans come to a brisk simmer, then lower the heat to maintain a gentle simmer. Cook, stirring and mashing often until the beans resemble a very coarse puree and have thickened, 15 to 20 minutes. When you tip the pan, the beans should creep forward like lava. The beans will thicken a little more once they cool. Add salt to taste. Use warm or at room temperature.
FRIJOLES NEGROS- CROCK POT MEXICAN BLACK BEANS
At last I have achieved the perfect flavour of traditional black beans with the crock pot. It takes long but it is because of the crock pot; preparation really takes you few minutes of your time. Waiting is worth it and freezing some is an excellent way to enjoy this versatile dish any day. After you have cooked them you can garnish them with diced tomatoes, fresh onion, oregano and some olive oil. If served cold it is great to add some fresh finely chopped jalapeños and some drops of lemon juice. Still hot, you can separate the juice from the beans and use it for cooking rice or just drinking it in a cup with diced avocado and sour cream. There are many ways you can enjoy black beans, this is just the starting point. Buen Provecho!
Provided by soleta
Categories Black Beans
Time 20h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Soak the beans for at least 8 hours. If they are old, 24 hours is great. You must change the water at least 3 times to rinse the white foam that appears in the surface.
- Pour the beans in the crock pot with the water, the bay leaves, the onion and garlic. (Cut in half the garlic cloves to take out the stem that germinates so it is nicer for your tummy, you can plant the stem or just through it away).
- Cook on high for 12-15 hours. Check the amount of water around the 8th hour and fill again if necessary.
- Turn of the crock pot and add the salt, stir softly and let it rest for at least 30 minute.
- *You can use more beans, depending of the capacity of your crock pot. It will be a nice soup that you can enjoy hot or cold. Separate the beans for using them in other recipes like fried and mashed beans.
FRIJOLES NEGRO BARRACHOS AKA DRUNK BLACK BEANS
Authentic black beans made from scratch and WAY better than anything that comes out of a can! Not that there is anything wrong with beans that way! Just that these are as different as night and day when compared to canned. You could probably save time and use canned beans in place of the dried. Just be sure to rinse very very well. I am finally getting some of my 'secret' (lol) recipes on Zaar. Since I tend to measure in my hand or just add a 'pinch' of this or 'enough' of that it is difficult to post the ones that I make here day in and day out. This is a recipe that I can make probably with my eyes closed! Dark beer is too strongly flavored and Light Beer not strong enough for this so use a regular beer. Dos Equis (XX) or even Budweiser beer works well here. You could also used dried herbs and spices but your mouth will be rewarded if you use fresh. I learned how to cook lots of different authentic Mexican dishes from several different friends over the years. The biggest and best thing I think I learned was do not rub your eyes after handling chilies! lol Wear gloves if you like! Learned that one FAST! I also learned how to make salsa's- NOT what we think of as salsa but rather a sauce or seasoning paste that is used to then season various dishes. Making a blended seasoning paste to add to the beans is a great way to punch up the flavor. After compiling all that knowledge with my 'gueralita' background this is what I came up with. Hope you enjoy too! Oh and plan ahead! The dried beans need to soak!
Provided by Mamas Kitchen Hope
Categories Black Beans
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Sort and rinse beans. Put beans in a dutch oven and cover with cool water to 3 or 4 inches over the beans. Soak overnight or bring to a boil and cook 2 minutes, remove from heat, cover and 1 hour. Drain and rinse beans and return to dutch oven with fresh water about 2 inches over the beans. Add one onion half with skin, bay leaf and baking soda to the dutch oven containing the beans and water. NO SALT YET! Using high heat bring beans to a boil then lower heat to medium high a and cook 20-25 minutes or until beans are al dente. Remove from the heat completely and season with salt, to taste. Do NOT add salt prior to this as beans will stay tough.
- Meanwhile, make seasoning paste: With scissors, cut stems from chilies and open them down one side to discard seeds and any large membrane. Put chilies in a bowl with very hot water to cover well and weigh down with something to keep them submerged. Soak for at least 15 minutes or until you are ready for them. Skip if using canned chipotles.
- In an oven proof skillet with NO oil or spray add one onion, quartered, and jalapeno. Broil about 5-7 minutes or so until blackened and charred. Remove from pan, remove seeds and stem from jalapeno when cool.
- While cooling toast cumin and coriander seeds In same skillet, wiped clean if needed, just until they begin to release their fragrance.
- Drain chilies and discard soaking water. Toss chilies, toasted seeds, charred onion and jalapeno, garlic, oregano, 1 tsp salt, cumin, coriander, peppercorns, cloves and half of the broth. Blend until smooth, adding a little more broth if needed to get the mixture moving.
- Heat oil in the same skillet until and add puréed mixture, Sounds weird but trust me! Cover with a lid to keep it from splashing and burning you and making a huge mess. Cook 5 -10 minutes or so, until fragrant and slightly thicker. Stir often to keep it from burning and be careful it does not splash on you.
- Drain beans again and remove bay leaf and onion. Add all the paste to the beans along with the beer, rest of broth, tomatoes with their juice, celery, carrot and the remaining onion half, roughly chopped.
- Allow to simmer uncovered for about 20 minutes or so or until the beans are completely done and veggies are tender. You can add a little water, broth or better yet, beer, if you wish.
- Stir in chopped cilantro, lime zest and juice. Taste now and season with more salt if desired. Enjoy!
- Note: You can make this a main dish by tossing in about 1/2 cup rendered chorizo or other sausage or cooked meat if desired or leave vegetarian. Either way this is great over brown rice or even white rice.
- Note: This freezes very well. I pour two cups into a ziploc bag, seal, label and lay flat. Once frozen you can stack them up on top of each other. Then thaw and reheat and serve over rice if desired.
RICK BAYLESS HOME-COOKED COWBOY BEANS (FRIJOLES CHARROS)
Number Of Ingredients 12
Steps:
- Instructions Pour beans into a colander and rinse. Look over beans and make sure they are clean and free of any stones or dirt that might have made its way into the bag. Place beans and approximately 2 quarts (8 cups) of water into a large pot and bring to a boil over high heat. Once boiling, carefully transfer the beans and water into a slow-cooker. Add oil, onion, and season with about 1/2 tablespoon of salt. Cook for at least 6 hours on high, although you can leave for a few hours more. I've also had success cooking them on low for 10-12 hours if that works better for you. When beans in the slow cooker are ready, cook the bacon in a large pot over medium/medium-low heat until crisp, stirring to avoid burning. Once bacon is crispy, remove some of the bacon grease, leaving only about 1 tablespoon in the pot. Don't throw away that liquid gold! Store in refrigerator for future use. Add the garlic and cook for about 1 minute, stirring constantly. Add the can of fire-roasted tomatoes and a pinch of salt, and with a wooden spoon, scrape up any browned bits that are stuck to the bottom of the pan from cooking the bacon. Let mixture cook for about 3-4 minutes, stirring occasionally. Stir in the beans with a slotted spoon, and then add enough of its cooking liquid to cover the entire mixture. Add the pickled jalapeño (1/2 cup will definitely give you a nice kick, so use less or more according to your spiciness threshold) and simmer on medium-low for about 20-30 minutes. Taste and season.
MEXICAN CHARRO PINTO BEANS, FRIJOLES CHARROS PINTOS
This is an authentic recipe right out of Mexico "Frijoles Charros" Mexican Cowboy Beans, These beans are delicious you can eat them right out of the bowl with hot buttered tortillas, and some hot salsa. Yum Yum. They are a meal by themselves. They cook for about 5/6 hours but the time is well worth it. You can serve along side...
Provided by Juliann Esquivel
Categories Vegetables
Time 6h20m
Number Of Ingredients 26
Steps:
- 1. Clean sort and rinse pinto beans in cold water. Put into a deep heavy pot add about 10/12 cups cold water. Put on stove over a high flame, add all of the meats and the salt pork. Do not add the stew meat yet.
- 2. In a separate pot add the oil, heat and brown the stew meat until seared on all sides then add to the pot of beans with the remaining oil in the pot.
- 3. Add all of the vegetables, onions, peppers, tomatoes, cilantro, bay leaves, spices, and seasonings. Add vinegar and stir well cover and lower the flame cook for about 5 to 6 hours.
- 4. While cooking check beans and stir about once every hour. Taste bean broth to make sure the beans are seasoned just right "Salt" Cook until beans are tender and meats are fork tender. Taste to see if they have enough salt and pepper.
- 5. Serve with hot buttered tortillas, and some Pico de Gallo or Salsa on the side. You can also serve along side Mexican rice (see my post for Mexican rice) with the salsa and tortillas. No need to make any other meat. Charro beans are loaded with Meat. Enjoy
FRIJOLES COLORADOS/RED BEANS CUBAN STYLE
Just like my mommy taught me....so delightful
Provided by Monika Rosales
Categories Other Side Dishes
Time 1h40m
Number Of Ingredients 14
Steps:
- 1. Bring the water, beans and ham hocks OR smoked turkey to boil for at least 1 hour or until tender.
- 2. In a skillet...saute in the olive oil ,onions, peppers, garlic,chorizo and tomato sauce. about 5 mins, then add to beans.
- 3. add also the pumpkin ( calabaza) as well as the green plantain and cilantro...simmer another hour or till thickened and tender...stirring occasionally add salt and pepper to taste.
CROCK POT FRIJOLES REFRITOS (REFRIED BEANS)
Make and share this Crock Pot Frijoles Refritos (Refried Beans) recipe from Food.com.
Provided by JelsMom
Categories Beans
Time 19h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Sort & rinse beans. Place in crockpot, cover with water and soak 8 hours or overnight.
- Drain water from beans & rinse again. Remove water from the crockpot and rinse again.
- Place back in crock pot and add water & salt. Cover and cook on low 10 hours.
- Reserving liquid, drain beans & place in bowl.
- Heat oil in skillet & saute onions and garlic over medium heat until tender. Transfer to blender.
- Add chilies, cumin, and jalepenos, and blend until smooth.
- Add cooked beans (in batches---there's too much to do all at once) to blender and blend until smooth. Pour into crock pot.
- Stir well and gradually add reserved liquid until beans reach desired consistency.
- Cook on high 20-30 minutes.
FRIJOLES DE LA OLLA ("CLAY POT" BEANS)
Provided by Sergio Remolina
Categories Bean Onion Vegetable Side Vegetarian Legume Healthy Vegan Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 cups
Number Of Ingredients 5
Steps:
- Pick through the beans to remove any dirt or stones, then place in a large colander and rinse thoroughly. Transfer the beans to a large bowl, cover with 3 quarts of water, and soak overnight in the refrigerator.
- Drain the beans, reserving the liquid. Measure the liquid and add water, if needed, to make 2 1/2 quarts. Place the beans in a stockpot or large clay olla. Add the onion, garlic, oil or lard, and the reserved soaking liquid.
- Bring to a simmer, adjusting the heat to maintain a gentle simmer. Cover and cook, stirring occasionally, until the beans are tender, about 1 1/2 hours. Keep the beans covered with 1 inch of water as they cook, adding boiling water if needed. Remove the onion and garlic and season to taste with salt.
FRIJOLES RANCHEROS (RANCH STYLE BEANS)
An incredibly tasty, inexpensive, quick dish to make. My Honduran mother-in-law makes this when we visit. I can't get enough of it. You can add or subtract ingredients (more bacon, less onion) according to your taste. And, it freezes well. We like to eat it with rice and tortillas.
Provided by Phat Mama
Categories Beans
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat pinto beans and water in saucepan over medium heat.
- Chop and cook bacon in large skillet until crispy.
- Add onion and cook 5 minutes or until soft.
- Add tomatoes, cilantro, and Rotel tomatoes. Heat through.
- Add pinto beans and water. Heat through. Add salt and pepper to taste.
- Serve with rice and tortillas.
FRIJOLES PAISAS (COLOMBIAN PINTO BEANS)
Make and share this Frijoles Paisas (Colombian Pinto Beans) recipe from Food.com.
Provided by threeovens
Categories Beans
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Wash beans and soak overnight according to package directions.
- Drain beans and place in a large pot or Dutch oven; add ham hocks, 6 cups water, and cook over medium-high heat until it comes to a boil.
- Reduce heat to medium low, cover, and cook until beans are tender, about 2 hours.
- While the beans are cooking, prepare the guiso in a large skillet; heat vegetable oil, over medium heat, add tomatoes, onion, green onions, salt, garlic, cilantro, and ground cumin and cook 10 to 15 minutes.
- Add the guiso when beans are almost tender; also add plantains, carrots, and salt.
- Cook another hour.
- DIRECTIONS USING SLOW COOKER - Use the same ingredients, except only 4 cups water instead of 6. Wash beans and soak overnight, according to package directions. Drain and place beans in a slow cooker with 4 cups water and ham hocks. Cook on high 2 hours. Prepare the guiso as above and add that, plantains, carrots, and salt to slow cooker. Cover and cook for an additional 3 hours.
- DIRECTIONS USING PRESSURE COOKER - Use same ingredients, except 4 cups water instead of 6. Wash beans and soak overnight according to package directions. Drain and place beans, 4 cups water, and ham hocks in a pressure cooker. Cook on medium heat for 35 minutes. Meanwhile, prepare the guiso as above. Release pressure from pressure cooker. Add guison, plantains, carrots, and salt. Cook over medium heat an additional 20 to 30 minutes. Test for doneness. Cook an additional 10 minutes, only if needed.
COLOMBIAN RED BEANS - FRIJOLES COLOMBIANOS
This is a shortcut version of a dish from Columbia. I found it on About.com. Serve the beans with rice.
Provided by PanNan
Categories Beans
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Sauté the bacon until crispy. Remove bacon and reserve for another use, but leave the bacon drippings in the pan.
- Add the chopped tomatoes, chopped scallions, and cumin to the pan. Sauté them in the bacon fat until they are soft, about 5 to 8 minutes.
- Add the beans (including liquid) to the pan. Add sugar, water, and the chicken bouillon. Bring to a boil, and simmer for 10 minutes more, until most of the water has evaporated and the beans have thickened.
- Remove from heat and stir in the chopped cilantro.
- Serve with rice.
NEW STYLE REFRIED BEANS (FRIJOLES REFRITOS ESTILO NUEVO)
Provided by Daisy Martinez
Categories side-dish
Time 2h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil over medium-high heat in a medium saucepan. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 4 minutes. Add the beans, ham hock, and cilantro. Pour in enough water to cover the ingredients by 2 inches. Toss in the bay leaves and bring the water to a boil, then adjust the heat so it is boiling gently. Cook the beans until tender, about 2 hours. Keep an eye on the beans; they should always be covered by liquid. When the liquid meets the level of the beans, top it off with cold water. Toward the end of cooking, ease up on the liquid you add; the goal is to have the beans barely covered with liquid by the time they're tender.
- Drain the beans, reserving the liquid. Discard the turkey wing or ham hock and the bay leaves. (Leave the cilantro in with the beans.) Put the bean mixture in a food processor and process, gradually adding enough of the reserved liquid, until the beans are the consistency of mashed potatoes. Season, to taste, with salt and pepper. Mound the beans on a platter and garnish with tortilla chips and radish slices, if using. (The beans can be prepared up to 30 minutes in advance. Return the beans to the saucepan and keep warm over very low heat.)
Tips:
- Soak the beans overnight: Soaking the beans overnight helps to reduce the cooking time and makes them more digestible.
- Use a variety of beans: Don't be afraid to experiment with different types of beans, such as black beans, pinto beans, or kidney beans.
- Add aromatics to the pot: Aromatics, such as garlic, onion, and cumin, add flavor to the beans.
- Season the beans well: Don't be afraid to add salt, pepper, and other spices to taste.
- Cook the beans until they are tender: The beans should be cooked until they are tender but still hold their shape.
- Serve the beans with your favorite toppings: Some popular toppings for beans include cheese, sour cream, avocado, and salsa.
Conclusion:
Frijoles, or beans, are a delicious and versatile dish that can be enjoyed in many different ways. Whether you are looking for a simple side dish or a hearty main course, there is a frijoles recipe out there for you. With a little planning and preparation, you can easily make a delicious pot of frijoles at home.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love