Mexican Beans, from www.PremierSystems.Com/recipes|
Google: Bruce Moffitt
This is the traditional northern Mexican recipe, taught to me years ago by an old friend, Jose Maria Arballo of San Jose de Guaymas, Sonora, Mexico. Ojala que Los Dios guardan a su alma.
To a large sauce pan - about the size of a pressure cooker add:
Wash beans well after picking out rocks ect. Soak all of above overnight, then bring slowly to a simmer. (A faster way is to bring all of above slowly to a simmer, turn off heat and let sit for an hour, then bring slowly back to simmer.)
Simmer very slowly for several hours until beans are very tender. Add water as needed to maintain level and stir gently occasionally so they don't stick. When beans are quite tender, remove from heat and stir in:
Note: Don't add salt until beans are done, it will make them tough. For frijoles refritos, fry up some beans and their juice in a bit of grease, mashing the beans and stirring them around until they are quite dry. Don't scorch. See the recipe for chorizo for more on this.