frijoles

Authentic “Frijoles De La Olla” Mexican Pinto Beans Recipe - Rich zesty pintos made on the stovetop, in the Instant Pot, or in a Crock Pot.

Frijoles De La Olla (Mexican Pinto Beans Recipe)

pinto beans

½ sweet onion, (cut into large wedges)

garlic, (smashed)

pico de gallo

Water

Salt

Stovetop Method: Place the dried beans in a large bowl and fill with water, covering the top of the beans by 2 inches. Let the beans soak overnight.

When ready to cook, place the beans in a large 6-8 quart pot with a heavy lid. Add the onion wedges, garlic, and hambone if using.

Pour in enough water to cover the beans by 3-4 inches. Set the heat on medium.

Cover and bring to a simmer. Then reduce the heat and simmer on medium-low to low for 2-4 hours, until the beans are very soft. *Even after soaking overnight, beans take a varied amount of time, base on how old they are. “New” dried beans will cook faster than beans that have been sitting in the pantry for months/years.

Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.

Instant Pot Method: When using an electric pressure cooker, you do not have to soak the beans overnight.

Place the beans in a 6+ quart Instant Pot. Add the onion wedges, garlic, and hambone if using.

Add 5 cups of water. Lock the lid into place and set on Pressure Cook High for 35 minutes.

Perform a natural release. Once the steam button drops, it is safe to open the lid. If the beans are still firm, you can Pressure Cook again for 5-10 minutes. Then perform a Quick Release.

Crock Pot Method: Place the dried beans in a large 6-8 quart slow cooker. Add the onion wedges, garlic, and hambone if using. Pour in 8 cups water. (You do not have to soak the beans for this method.)

Set the crock pot on HIGH for 8-10 hours or on LOW for 15-17 hours. Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.

https://content.jwplatform.com/videos/opCK76ou.mp4

Frijoles de la Olla (Mexican Pinto Beans Recipe) - Zesty beans, made on the stovetop, as Instant Pot Pinto Beans, or as Crock Pot Pinto Beans!

Frijoles de la Olla (Mexican Pinto Beans)

Ninja Foodi Mexican Pinto Beans (Charro Beans) - Such an easy recipe to spice up pinto beans. Perfect side dish to any Mexican meal! Hearty enough to be the main meal.

Ninja Foodi Mexican Pinto Beans (Charro Beans)

pinto beans (dried)

oz bacon

onion

jalapeno (fresh, diced)

garlic (minced)

4.5 oz green chilies (chopped)

Chipotle pepper

14 oz fire roasted tomatoes (diced)

bay leaves

chicken stock

sea salt ((or more to taste))

cilantro (minced)

jalapenos (fresh, sliced)

soak

Soak the beans overnight in water. Discard the water the next day.

saute

Set pressure cooker to saute at medium-high. Once hot saute the diced bacon for 6-8 minutes or until just crispy.

Add the onion and jalapeno and cook an additional 2-3 minutes, until just starting to soften. Add the garlic and saute 1 minute.

combine

In the pressure cooker pot combine the soaked beans, tomatoes, green chilies, chipotle pepper, bay leaves, and chicken stock. Stir. 

cook

Lock the lid, set to high pressure and cook for 30 minutes. (If you choose to cook the beans without soaking first. Rinse and pick through. Use 4 cups of chicken broth and pressure cook at least 45 minutes.)

release

Allow to naturally release for 15-20 minutes. Then do a controlled release.&nbsp;Add the salt and stir.

Set saute to medium-low and cook uncovered until thickened, about&nbsp; 15-20 minutes, stirring occasionally.

Flavorful homemade refried beans are easy to make in 15 minutes. Start with your favorite bean variety, pinto, black, or bayo.

Homemade Refried Beans Recipe

beans beans

white onion (finely chopped)

garlic clove

tbsp. cooking oil (regular

black pepper

salt 1/2 tsp. +

Chop

Heat

In a medium-sized pan, heat the oil to medium and add the chopped onion. Cook until the onion becomes transparent.

Add the chopped garlic and cook for 1 minute. Do not allow the garlic to brown which will give it a bitter taste.

Add the cooked beans with a little bit of the cooking water plus the salt and pepper.

Cook

Mash

Mash the beans to the consistency you prefer.

Rest

Turn off the heat and allow the beans to rest for 3 minutes before serving.

Frijol con hueso

kilogramo de frijoles

kilogramo de retazo con hueso

pieza de consome de res

salsa tres chiles al gusto

cilantro picado al gusto

cebolla blanca en trozos al gusto

dientes de ajo

sal al gusto

Refried Beans (Frijoles Refritos)

dry pinto beans

garlic

tsp cumin

salt

tsp epazote (or Mexican oregano)

water

lard (or neutral oil)

onion (finely chopped)

jalapeno (finely chopped)

cumin

Pick out the bad beans and throw them out. Rinse and soak your pinto beans over night for a faster cook (optional).

Drain the beans and put them in a pot deep enough to boil. Add cumin, 1 tsp salt, epazote or Mexican oregano, 1/4 of an onion, 3 smashed garlic cloves, and enough water to cover the beans by at least 2 inches.

Bring to a boil on medium heat uncovered for 1-2 hours. Add water as you go- it will evaporate over time.

If you soaked your beans over night, you will only need to boil for about an hour and a half. If you didn&#39;t soak, expect the beans to take more than 2 hours to soften. The beans are ready when you can smash them easily with your fingers.

Drain the beans but do not throw away the garlic, onion, or bean water. We will be using nearly all of this to add back into the refried beans for flavor and consistency.

Heat some lard (or oil) in a skillet until melted.

On medium low heat, add the chopped onions and a pinch of salt. Sauté until just turning a little brown.

Add the chopped jalapenos and sauté for another 1-2 minutes.

Increase the heat to medium high, then add the drained pinto beans and begin smashing them. I&#39;m using my potato masher, but you can use the back of your spatula or even a hand blender for a smoother consistency.

Reduce the heat back to medium-low after a minute. Keep smashing until you reach your desired consistency, while simultaneously adding the bean water in increments as you smash.  I added back all of my bean water in 3-4 batches.

Try the refried beans and add salt and/or cumin to taste. I usually end up adding about 1/8 tsp each to get the perfect flavor.

Once you&#39;ve reached your desired consistency, remove from heat. I like my refried beans smooth but with little visible little chunks. Some people like it super smooth or chunky- there is no wrong way!

Top with your favorite cheese and enjoy :)

La menestra de porotos es un plato típico ecuatoriano, la receta se prepara con porotos o frijoles, cebolla, ajo, tomates, achiote, comino, ají y cilantro.

Menestra de porotos

libra de porotos secos (remojados durante la noche)

2-3 cucharadas de aceite

cebolla colorada (picada en cubitos)

dientes de ajo machacados

taza de tomates picados y pelados

½ cucharadita de achiote molido

cucharadita de semillas de comino enteras

cucharadita de comino molido

cucharadita de ají o chile molido

o más tazas de agua

2-3 cucharadas de cilantro o perejil finamente picado

Sal y pimienta al gusto

Caliente el aceite en una olla de buen tamaño, agregue la cebolla picada y el ajo machacado, déjelos cocinar durante unos 2-3 minutos o hasta que estén suaves.

Agregue los tomates picados, el achiote molido, las semillas de comino, el comino molido, el ají molido, sal y pimienta. Cocine por otros 5 minutos, revolviendo de vez en cuando.

Agregue las 8 tazas de agua y haga hervir.

Añada los porotos remojados y cocine fuego lento durante aproximadamente 2 horas – tapado parcialmente y revolviendo de vez en cuando– hasta que los porotos estén suaves, agregue más agua si el líquido se empieza a secar antes de los porotos estén suaves.

Agregue el cilantro o el perejil picado.

Sirva acompañado con arroz, plátanos maduros fritos, curtido de tomate y cebolla, carne frita o carne asada (o pescado, pollo, chancho o huevo frito), tajadas de aguacate y un buen ají criollo.

De las calles de la Ciudad de México a tu mesa; aprende a preparar Petroleras, un antojito perfecto para tu comida de viernes, con nuestra receta fácil y rápida.

Petroleras: receta fácil y rápida para preparar esta comida callejera

de masa maíz para tortillas

de harina de maíz

de sal

Agua

de frijoles bayos enteros

de frijoles refritos

de salsa verde

de salsa roja

¼ de lechuga picada

cebolla picada

250 de queso rallado

null Crema

En un tazón mezcla la masa de maíz para tortillas con sal y harina de maíz. Utiliza tus manos para combinar los ingredientes.

Agrega 1 taza de agua a la amalgama de la masa con sal y harina. Mezcla con tus manos hasta que tengas una masa suave y manejable.

Haz porciones de masa en forma de bola y después aplánalas levemente con la mano, logrando una forma similar a la de un pequeño sope.

Rellena la porción de masa con frijoles refritos. Después envuélvelos y vuelve a formar bolitas de masa.

Haciendo uso de un tortillero con papel encerado o plaquitas de plástico, aplana cada bolita de masa hasta formar tortillas delgadas y alargadas, al estilo de los huaraches.

Añade aceite en un sartén o comal a fuego medio-alto. Cuando este esté caliente, coloca las tortillas y fríelas hasta que estén doraditas y crujientes. Este paso no te deberá llevar más de 2 minutos.

Calienta los frijoles bayos enteros en un sartén a fuego medio.

Retira las petroleras del sartén o del comal y deja que se enfríen un poco. Posteriormente agrega frijoles bayos refritos como base y las dos salsas.

Sirve acompañando de lechuga, queso, cebolla y crema.

Frijoles charros con salchicha

null taza de tocino en cubos

null cebolla picada en cubos

dientes de ajo picados

taza de jitomate en cubos

null taza de salchichas en rodajas

null taza de chorizo en rodajas

taza de frijoles peruanos cocidos con su caldo

taza de frijoles negros cocidos con su caldo

taza de frijoles rojos cocidos con su caldo

taza de alubias cocidas

cerveza obscura

null Sal y pimienta al gusto

Coloca una olla a fuego medio y fríe el tocino hasta que suelte su grasa y reserva.

Con la grasa del tocino, sofríe la cebolla, ajo y jitomate.

Fríe por separado el jamón, chorizo y salchicha.

Por último cuela la grasa del chorizo e integra el resto de ingredientes reservando únicamente la cerveza.

Cuando rompa el hervor agrega la cerveza y deja a fuego bajo por 30 minutos.

If you're looking for a new bean recipe, you've found it! This Pot Beans recipe is so simple and delicious, that it will be your new staple go-to beans dish. Enjoy!

Frijoles de la Olla [NO SOAK| Stove, Crockpot, IP]

dried beans (rinsed)

½ of a yellow onion (roughly sliced)

red chile pepper flakes

dried Mexican oregano

hot water

Salt (to taste)

Put everything but the salt in a large pot, cover, and bring to a boil. Reduce to a simmer, and let cook for around 2 hours, or until the beans are soft. (If you&#39;re using black beans, this may take longer than with other varieties.)

Stir in the salt and let cook for another ½ hour.

Serve the beans and their broth in individual bowls. Or strain out the beans, serve those, and use the broth as a soup base.

Carne en su Jugo

lbs of thinly sliced top round steak, cut into 1 inch pieces

lb bacon, each strip

cooked and drained bayo or pinto beans

spring onions, bulbs only

tbsp black pepper

beef stock

tomatillos

serrano peppers

cilantro

chicken bouillon

oregano

Limes

Onion, diced

Cilantro, chopped

Radishes, chopped

tortillas

Begin by filling a medium-sized saucepan with water,  enough to cover the tomatillos and serrano peppers. Bring the water to a boil. Meanwhile, remove the husks from the tomatillos and wash them thoroughly. Once the water is boiling, add the tomatillos and serrano peppers to the saucepan. Boil about 10 minutes until their color slightly changes. Once done, remove the saucepan from the heat and set aside to cool.

While the tomatillos and peppers are cooling, take a large skillet and fry the bacon over medium-high heat until evenly browned. Once done, transfer the cooked bacon to a plate lined with paper towels to absorb excess grease. In the same skillet with the remaining bacon fat, add the spring onion bulbs. Sauté for approximately 7-10 minutes, or until they’re softened. Once softened, remove the onions from the skillet and set them aside with the bacon.

In a blender, combine the cooked tomatillos and serrano peppers with cilantro, 2 garlic cloves, 1 cup of water, chicken bouillon, cumin, and oregano. Blend the ingredients until smooth, then set aside.

Season cubed steak with salt and pepper and set it in a large pot over medium-high heat. Once the steak begins to brown and release its juices, reduce the heat to medium and add the cooked bacon, spring onions, and drained beans.

Next, add the prepared salsa, along with 4 cups of beef stock and 2 cups of water, into the pot. Stir everything together until well combined. Cover the pot with a lid and let the mixture cook for about 15-20 minutes.

Once the flavors have melded together, ladle the stew into bowls. Garnish each serving with onion, cilantro, radishes, and a squeeze of lime. Serve alongside warm tortillas.

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