MEXICAN BEAN STEW ("FRIJOLES DE LA OLLA")
Provided by Marcela Valladolid
Time 2h5m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Combine the beans, garlic, onion, and bay leaves in a medium pot. Add enough water to reach about 1 1/2 inches over the beans. Bring to a boil over medium-high heat. Reduce the heat, cover, and simmer until the beans are tender, about 2 hours. Add more water if the beans are absorbing too much liquid. The beans should be soupy when done, with plenty of liquid remaining. Season the beans with salt and pepper, to taste.
- Ladle the beans and cooking liquid into soup bowls and garnish with Mexican crema, cilantro and chopped white onions. Alternatively, the beans can be drained and use as a filling for soft tacos.
FRIJOLES DE OLLA
Pinto beans are cooked simply in this classic recipe. Make a batch for your next fiesta!
Provided by JOEBOB22
Categories Side Dish Beans and Peas
Time 3h5m
Yield 8
Number Of Ingredients 4
Steps:
- Measure water and lard into a large pot. Bring to a boil and add beans. Cook over medium heat for 2 to 2 1/2 hours. Season with salt and continue cooking until tender, about 30 more minutes.
Nutrition Facts : Calories 196.3 calories, Carbohydrate 30.2 g, Cholesterol 3 mg, Fat 3.8 g, Fiber 7.5 g, Protein 10.3 g, SaturatedFat 1.4 g, Sodium 596 mg, Sugar 1 g
FRIJOLES DE LA OLLA
Make and share this Frijoles De La Olla recipe from Food.com.
Provided by Random Rachel
Categories Beans
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Bring beans, garlic, whole pepper, 1/2 onion, and 8 cups of water to a boil. Reduce heat to simmer, and cook, stirring occasionally until beans are tender, about 1 hour and 45 minutes.
- Meanwhile, make pico de gallo by combining diced jalapeño, diced onion, diced tomato and cilantro in a small bowl. Chill.
- Ladle cooked beans into bowls, and top with pico de gallo and crumbled cheese. Serve with warm tortillas.
SALSA PARA TACOS - TUCSON'S EL CHARRO
Make and share this Salsa Para Tacos - Tucson's El Charro recipe from Food.com.
Provided by Mme M
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients in a saucepan. Bring to the boil and turn off the heat.
- Cool. Taste and adjust seasoning.
- Can be served cold or hot.
- Refrigerate up to 1 week.
Nutrition Facts : Calories 342.1, Fat 28, SaturatedFat 3.7, Sodium 848.9, Carbohydrate 23.1, Fiber 5.1, Sugar 10.3, Protein 3.8
FRIJOLES DE LA OLLA TRADICIONAL (HOME COOKED BEANS)
This recipe is the first portion of making Frijoles Charros Rapidos (Quick Cowboy Beans)Recipe #221894. This is my version of cooking Pinto Beans. To Soak or Not: Mexican cooks don't soak beans because they know that throwing out the soaking liquid isn't good. It doesn't do much to make them more digestible and it makes the beans turn out pale in color and flavor. Variations: Cut 1 ½ to 2 pounds of boneless pork shoulder roast into 1 inch cubes. Spread on a baking sheet and slide close up under a hot broiler. In about 5 minutes, when the meat is brown, turn over and brown the other side. Transfer to a slow cooker or large pot. Prepare the recipe as described, with the addition of the meat. Serve in deep bowls with salsa, a salad and warm tortillas.
Provided by Witch Doctor
Categories Beans
Time 6h30m
Yield 7-8 cups
Number Of Ingredients 2
Steps:
- Spread the beans on a baking sheet and check for stones, dirt clods or anything else you wouldn't care to eat. Scoop into a colander and rinse. If using a slow cooker, first pour the beans into a medium large pot, pour in 2 quarts of water and bring to a rolling boil over high heat; then pour into the slow cooker. Add the lard (or oil or bacon drippings), onion and, if using, the epazote or avocado leaves. (Lightly toast the avocado leaves in a dry skillet).
- Cook the beans in the slow cooker for at least 6 hours for the beans to become tender, though you can leave them cooking for up to 10 hours. When the beans are tender, stir in 1 ½ tsp salt and simmer for a few minutes longer. Taste and season with additional salt if needed. Remove the epazote or avocado leaves, if using, and the brothy beans are ready.
Nutrition Facts : Calories 257.7, Fat 28.6, SaturatedFat 14.2, Cholesterol 31.1
CHARRO BEANS
Although another charro beans recipe has been posted, this is another version that is popular in Mexico.
Provided by Mexi-Rosie
Categories Beans
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cook the beans, strirring occasionally, in the boiling water until when squished between two figers they skin opens. If you need to add more water occasionally, it should be very hot. since cold water will toughen the beans.
- Add salt to taste 10 minutes before turning off flame.
- Take away from flame and set apart.
- Brown the bacon in hot cooking oil and add to it the onion and garlic.
- Add to the bacon sauté the beans along with the epazote sprig. Let it come to a boil, and then add the chile and the pork rind.
- Check seasoning and serve hot.
- Garnish each served bowl with cilantro.
Nutrition Facts : Calories 484.1, Fat 29.6, SaturatedFat 9.7, Cholesterol 58.6, Sodium 978.6, Carbohydrate 19.4, Fiber 6.8, Sugar 0.5, Protein 33.9
FRIJOLES DE LA OLLA - BEANS
Another variation on a staple in our house - beans! You can fry these in a bit of olive oil or bacon fat the next day and top with cheese for round two and you may like them even better! I have read that cooking beans with tomatoes causes the beans to be tough. Tough or not, we thought they were really good! From A Taste of Mexico: Mexican, Southwest, and TexMex Favorites.
Provided by cookiedog
Categories Beans
Time 3h40m
Yield 1 pot
Number Of Ingredients 9
Steps:
- Rinse beans and remove any debris.
- Place in a large pot and cover with water and all other ingredients except salt. Bring to a boil.
- Lower heat and cook slowly, loosely covered, about 2 hours then add the salt.
- Continue to cook, for an additional hour, adding additional hot water as needed until beans are tender and a rich sauce is formed . (Sometimes it may take a total of 4 hours or so depending on the age of the beans and the pot used).
- Beans should be neither too dry or too soupy.
Nutrition Facts : Calories 2102.9, Fat 74.6, SaturatedFat 27.9, Cholesterol 65.3, Sodium 4923.1, Carbohydrate 274.8, Fiber 66.4, Sugar 22.9, Protein 87.8
CHILES RELLENOS - TUCSON'S EL CHARRO
Make and share this Chiles Rellenos - Tucson's El Charro recipe from Food.com.
Provided by Mme M
Categories Peppers
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Stuff each chile with cheese, and set aside.
- Separate eggs and beat the whites until stiff. Beat yolks and fold into whites, along with flour, salt and pepper.
- Meanwhile, heat oil in a large skillet. Dip stuffed chiles, one at a time, into egg batter, then remove with a large spoon. Carefully lower coated chiles into hot oil, 3 or 4 at a time. Fry until golden brown on both sides. The chiles may be made ahead to this point.
- To serve immediately, arrange on platter or individual plates and pour warm Taco Sauce over each chile. Garnish with more cheese and run under broiler to melt cheese, if desired.
- May be made in advance up to the point of topping with cheese, and reheated in a 400-degree oven about 10 minutes.
Nutrition Facts : Calories 465.3, Fat 37.1, SaturatedFat 19.5, Cholesterol 168.5, Sodium 848.2, Carbohydrate 9.2, Fiber 2.2, Sugar 3.5, Protein 24.9
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