Frijoles en olla / frijoles refritos
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Frijoles en olla / frijoles refritos
  Tex-mex  
Last updated 6/12/2012 1:02:03 AM. Recipe ID 25475. Report a problem with this recipe.
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      Title: Frijoles en olla / frijoles refritos
 Categories: Legumes, Tex-mex, Usenet
      Yield: 4 Servings
 
MMMMM----------------------FRIJOLES EN OLLA---------------------------
      1 lb Pinto beans (dried)
      1 lg Onion, quartered
      4 sl Bacon (or less)
      1 T  Salt

MMMMM---------------------FRIJOLES REFRITOS--------------------------
      4 c  Pinto beans (cooked),
           -drained (or less)
      2 T  Vegetable oil
           Broth from cooked
           -pinto beans
 
  PREPARE FRIJOLES EN OLLA:  Pick through the dried pinto beans to
  remove small rocks (processors never seem to get rid of all of them).
  Rinse beans well several times until water runs clear and all grit is
  removed.
  
  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.
  
  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.  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.
  
  Add salt during the last 30 minutes.  Finished beans should have the
  consistency of bean soup, which I guess this is.
  
  PREPARE FRIJOLES REFRITOS:  Heat oil in a medium skillet.  Add drained
  cooked pinto beans to the skillet and mash up into a paste. (I use an
  old hand potato masher but a perforated metal cooking spoon also
  works well).
  
  Saute the beans over medium heat for about 5 minutes, stirring
  frequently to prevent burning and adding a little bean broth as
  necessary for proper consistency.  The  finished beans should be like
  thick library paste in texture.
  
  NOTES:
  
  *  Tex-Mex style pinto beans are known in Mexico as "Frijoles En
  Olla," or beans in the pot.  This is the basis for refried beans
  (Frijoles Refrito), but we also like it as well as a side dish.
  Yield: Serves 4-6.
  
  : Difficulty:  easy.
  : Time:  10 minutes, plus cooking time of frijoles en olla.
  : Precision:  no need to measure.
  
  : Pamela McGarvey
  : UCLA Comrehensive Epilepsy Program
  : {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam
  
  : 




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Recipe ID 25475 (Apr 03, 2005)

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