Frijoles (Mexican Beans)

From Yankee Magazine's Great New England Recipes

Beans Recipes

Yield: Serves 8.

Serve these beans with Salsa Picante (preceding recipe) on the side, or mix in chopped jalapeno or green chilies if a hotter flavor is desired.

• 1 pound dried pinto beans
• 1 cup coarsely chopped onion
• 1 to 2 garlic cloves, crushed
• 2-inch square salt pork
• 5 cups water
• 1 teaspoon salt
• 1/4 to 1/2 teaspoon black pepper

Pick over beans and wash them. Place in a heavy saucepan and add all but last 2 ingredients. Cover, bring to a full boil, turn heat off, and let stand for 2 hours. Return to a boil, then reduce heat to a simmer. Cook for 1 hour, or until tender. Season with salt and pepper and discard salt pork before serving.

Frijoles Refritos: Mash 2 cups of cooked and seasoned beans, and fry in 3 tablespoons butter or bacon drippings. Turn onto a heated platter, sprinkle with grated Monterey Jack cheese, and serve with Salsa Picante.

Burritos: Spread some Frijoles Refritos on heated flour tortillas. Sprinkle with minced onion or grated cheese or bits of cooked meat, roll up, and eat.

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