FRIJOLES EN OLLA

Tex-Mex style pinto beans.

Ingredients

• 500 g dried pinto beans
• 1 large onion, quartered
• 3-4 bacon slices
• 15 ml 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 bubble, not boil, during the cooking process.
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.
6. Add salt during the last 30 minutes. Finished beans should have the consistency of bean soup!which I guess this is.

Rating

Contributor

 
Pamela McGarvey 
UCLA Comprehensive Epilepsy Project, Los Angeles, Calif., USA 
{ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam 
 

Original header

Path: decwrl!recipes
From: pam@cepu (Pam McGarvey)
Newsgroups: mod.recipes
Subject: RECIPE: Frijoles en olla
Message-ID: <7427@decwrl.DEC.COM>
Date: 9 Jan 87 04:47:40 GMT
Sender: recipes@decwrl.DEC.COM
Organization: UCLA Comprehensive Epilepsy Project, Los Angeles, Calif., USA
Lines: 55
Approved: reid@decwrl.UUCP


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