Frijoles (Beans)

INGREDIENTS

INSTRUCTIONS

Examine the beans carefully for small stones, which are sometimes mixed in
and are real tooth-breakers. Wash the beans in a strainer under the tap
until the water is clear.
Soak in water overnight, allowing about 5 inches (12cm) of water above the
level of the beans. (If you have forgotten to soak the beans overnight, you
can put them in cold water, bring them to the boil and boil for 15 minutes
and then soak them for just an hour.)
When ready to cook, add the garlic and boil the beans at a rolling boil for
up to 3 hours or until they feel very soft between the fingers. They need
to be topped up with boiling water frequently.
Discard the garlic cloves, then add the salt and sugar and simmer gently
for 10 minutes.
In the meantime, heat the cooking oil and saut. the onion until golden. Add
to the beans, with the oil. Add the chillies, simmer for another 15 minutes
and then discard the chillies. If the liquid looks very watery, mash some
beans against the side of the pot to thicken the mixture and simmer for a
little longer.
Cool and refrigerate until required (for up to 3-4 days). To serve, preheat
the oven to 180 °C/ 350 °F/ Gas Mark 4; then place the beans in a casserole
and cover.
Cook for about 30 minutes.
To freeze, cool and pack in airtight containers.
To serve, thaw at room temperature for about 2 hours and heat as above or
re-fry.
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Converted by MM_Buster v2.0l.

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