| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Mexican | 2 | Servings |
INGREDIENTS
| 1/2 | lb | Pinto beans; soaked overnight |
| 1 | Yellow onion; sliced | |
| 6 | tb | Shortening; divided |
| (lard or canola oil) | ||
| Salt; to taste | ||
| Chile de arbol; 1/2 tbs diced | ||
| (dried red chilies) |
INSTRUCTIONS
~ Wash beans, soak them in water overnight. ~ In the same water, bring beans to a boil and add onion. Let boil for about 1 hour, adding more water as it evaporates. ~ When beans are almost done, add 4 tablespoons lard or oil and salt to taste. Let cool for 3 hours. ~ Bring back to the boil. Add remaining lard or oil and chiles de arbor. When beans begin to come apart and broth has become muddy, the beans are done. ~ Lard-less beans are called "Frijoles de la Olla" La Casa de la Langosta Puerto Nuevo, Mexico (Baja) Riverside Press-Enterprise Interview 15 Aug 96 See "Lobster Puerto Nuevo" recipe for more information. Posted to MC-Recipe Digest V1 #201 Date: Thu, 15 Aug 1996 10:20:59 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu>
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