Beans, a staple in the Mexican kitchen: Frijoles

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Karen Hursh Graber

Mexican Kitchen

Since pre-Hispanic tmes, beans have been a staple in the Mexican kitchen. They appear in a world of traditional recipes, from frijoles refritos or refried beans to frijoles charros (cowbooy beans) and many many more.

Ingredients

  • 1 kilo (2.2 lbs) black or pinto beans
  • 1 harge onion
  • 1 head of garlic, whole, unpeeled
  • 5 tablespoons of salt or to taste

Place 2 litres of water on to boil. Clean, sort and rinse beans removing any rocks and dirt. Once beans have been thoroughly cleaned, and rinsed, place in the boiling water, cover and simmer for 2 hours. At the end of the 2 hours, add the onion, garlic and salt, cover and simmer 2 hours more or until beans are tender.

Serve with

Once the beans are tender they can be served as is or refried, and served along with any other dish you like.

Hint

Beans go sour if not properly refrigerated. I suggest allowing the beans to come almost to room temperature and then refrigerating. They will keep in the refrigerator for up to 5 days and can be turned into a variety of different dishes and accompaniments.

Published or Updated on: January 1, 2003 by Karen Hursh Graber © 2008
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