Rating: 5 stars
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This tasty, inexpensive Mexican bean recipe goes together in a flash but requires long, slow cooking.  The savory flavor comes from salt pork, tomatoes, cilantro, onion and garlic that are simmered together for about 3 hours.

Melissa Guerra
Recipe by Southern Living October 2006

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Recipe Summary

prep:
15 mins
cook:
3 hrs
total:
3 hrs 15 mins
Yield:
Makes 6 to 8 servings (about 6 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring first 8 ingredients, 1/4 tsp. salt, and, if desired, serrano chile to a boil over medium-high heat in a Dutch oven. Cover and cook, stirring occasionally, over medium-low heat 3 hours or until beans are tender. Stir in remaining 1 tsp. salt. Remove and discard salt pork and chile before serving.

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  • Refritos: Cook 4 cups Traditional Frijoles in 1 Tbsp. hot vegetable oil in a large skillet over medium heat. Reduce heat, and mash beans with a potato masher as they cook, adding water if necessary to keep moist. Simmer, stirring often, 10 minutes. Prep: 5 min., Cook: 10 min. Makes 6 to 8 servings.

Source

Dishes From the Wild Horse Desert

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