(Pot Beans)
1 lb. dry beans, such as pinto or black turtle beans
1/2 white onion, roughly chopped
2 tsp. minced garlic
2 slices bacon, cut up, or 2 tbsp. lard
salt to taste, at least 1 tsp
OPTIONAL INGREDIENTS: 1 bay leaf, 1-2 Tbsp chili powder, chipotles, a dash of oregano. Green chiles may also be added: mild NuMex, serranos, or jalapenos. Fresh or dried epazote is traditionally added in Mexico when cooking black beans. I add it to pintos also. It helps reduce "flatulence"!
Run beans through your hands to pick out any small stones or trash. Wash twice
in cold water and drain. Place beans and boiling water to cover by about 4"
in a 3 qt crockpot. Turn heat to high and let simmer for 1 hour. Add the onion,
garlic and bacon. Turn on low heat and cook for about 8 hrs, depending on temperature
of crockpot. Simmer until skins of beans are soft, then add the salt and continue
cooking until the beans are very soft and the broth soupy. (I put mine on about
10 pm and at 7 am added the salt and cooked another 30 minutes.) Beans are better
eaten the next day after they are cooked, when the flavor matures, so cook yours
ahead.
Do not soak the beans first; the skin gives off an unpleasant flavor. If you
do, then do not throw out the soaking water with all the minerals and flavor.
Do not add salt until the skins are soft or they will toughen.
Do not leave been at room temperature for any length of time; they ferment easily.
If you are in a hurry, leave the crockpot on high heat and they may be done
in as little as 2-1/2 hours. The next alternative is to use a pressure cooker,
and cook according to manufacturer's instructions. Do not fill more than 1/3
full as they will foam up. Use 1/2 this recipe unless you have an 8 qt. cooker.
One lb. of beans makes about 6 - 7 cups beans. One-half lb. makes about 3-1/2
cups.
FRIJOLES REFRITOS
(well-fried beans)
1/2 recipe of Frijoles de Olla
6 Tbsp. lard (or substitute vegetable oil)
1 Tbsp. finely chopped white onion
Optional: chili powder, garlic, cumin, cheese for garnish
Heat the lard in a heavy 10" frying pan. Add the onion and fry over gentle
heat until transparent, about 1 minute. Add a cupful of beans and their broth
and mash down over fairly high heat. A wooden potato masher works best. As they
begin to reduce, add some more and keep mashing until they have all been incorporated.
Continue frying, scraping sides and bottom of pan to prevent sticking, until
the mixture becomes a thick paste and you can see the bottom of the pan as you
stir.
Shortening can be substituted for lard, but the taste won't be as good!
Frijoles refritos can be appear on a Mexican table 3 times a day: with breakfast
eggs, after the main meat course at midday (the largest meal), or with the evening's
tacos. They are used to spread on tostadas, in burritos, in enchiladas, on tacos,
on nachos, or just by themselves.
Bean paste freezes well and you can always have it on hand.
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