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Frijole Beans |
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This is one of mankinds basic foods. There are many ways to cook beans, and this is one of the best. Dry beans are great survival foods. They are cheap, they are light in weight so they carry easily, they keep for a long, long time, they are good for you and they taste good. This is the traditional way the Mexicans cook their beans. With tortillas or bread, these beans, a bit of cheese and a little bit of green vegatable make a full diet that can be lived on for a long time. To a large sauce pan add:
- 1 1/2 - 2 cups pinto beans, (Mexican: "Frijoles pintos")
- 10-12 cups water
- ham hock, or some bacon or bacon grease, or anyh kind of fat meat
- 3 bay leaves
- several hot dry red chiles like tepine, pico de gallo, pequin or Tabasco
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.)
Add:
- 1 Tbl. dry leaf oregano
- 1 tsp. whole cumin seed, crushed a bit
- good grind black pepper
- 1-4 Tbl. pure ground red chile powder
- 1 tsp. vinegar
- Add to taste: More little dry chiles.
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:
- 1/2 tsp. baking soda
- 1/2 tsp. sugar
- bit of salt
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.
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