esperanza
Feb 20, 2010, 12:08 PM
Post #5 of 5
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I really like Mexican beans. I would have to call them refried, but now that I live in Mexico, I know there are so many others styles of cooked beans, other than refritos.
I am especially enamoured of what people around here (Sonora) call frijoles de fiesta. But it has proven impossible to find a recipe for the stuff.
By the way, what is pot liquor?
I have had to resort to buying beans at Soriana and the local del Norte supermarkets in my neighborhood. They are great. But they only come in small containers, like a small cottage cheese container. I would buy two or three or four, or more but there is rarely more than one container available, on any given day. Why? Well, I assume people around here make their own and these are not big sellers.
Can someone provide me with an easy to follow recipe for some cooked beans with a little flavor, like frijoles de fiesta or frijoles con chile/puerco? I tried the link provided by Rolly, but I got lost in all the extraneous information trying to figure out the recipe.
What is the best way to mash the beans without buying a submersible blender? I like the beans a little chunky. JohnnyBoy, here are some answers to your questions, starting at the end of your post:
--Mash your beans with a potato masher, as shown in the photos in the article I wrote and photographed--it's the article that Rolly posted above. You'll see the photo of the potato masher. Like you, I also like my beans a little chunky. The recipe in the article will give you a very flavorful version of frijoles refritos. You'll be surprised how much you and others like them!
--"Pot liquor" is the liquid in the pot after the beans are cooked.
--There are a couple of other recipes using frijoles refritos in the article. Try the molletes, you'll like them.
--Read the full article to discover the reason why frijoles refritos are called that. Sorry you felt that there was too much 'extraneous information'.
--Please provide us all with a recipe for frijoles de fiesta. Every region has excellent recipes to share!
--Here's a recipe (in Spanish) for frijoles charros:
INGREDIENTES:
1 Kg Frijol
1 Chorizo grande
250 g salchica
250 g Tocino
250 g Jamón
500 g Cebolla
250 g Chile jalapeño (Puede ser molido junto con el Tomate y el jitomate)
500 g Tomate
200 g jiomate
1 manojo de Cilantro
2 Cucharadas soperas de Knor suiza
2 Cucharadas soperas de Maicena
1 Cabeza de Ajo
750 g Cueritos de puerco (Se cuecen enteros y después se cortan) o 11/2 kilo de patitas de puerco
MODO DE PREPARACIÓN:
Se fríe el tocino y enseguida el chorizo, después el jamón y la salchicha. Cuando están ya bien secos (sin jugo), se fríe la cebolla (cortada en trocitos) y ya que están acitronada, se le agrega los tomates, el chile y el Knor suiza, (que previamente se molieron en la licuadora )y se deja hasta que se cuezan.
El frijol se limpia y se pone a remojar desde la noche anterior en pura agua y después se cuece con una cabeza de ajo, sal y los cueritos de puerco (o patitas de puerco si se desea). Cuando están cocidos se les saca el ajo y los cueritos de puerco, el ajo se deshecha y los cueritos se cortan en trozos y se devuelven al recipiente. Posteriormente se le agrega el guisado previamente preparado. Las dos cucharadas de maicena se disuelven en agua fría y se agrega a los frijoles y se deja unos 15 minutos a que hierva todo junto. Una vez apagado y listos para servirse, se le agrega el cilantro finamente picado.
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