Frijoles de puerco. When it comes to comfort food, refried beans are at the top of my list.
Ever since I could remember, they were my go-to, both when times were uncertain and when times were good. Someone asked me recently if I could only eat one thing for the rest of my life, what would it be. It took me no time to answer—refried beans. Though I added that a stack of fresh flour tortillas for scooping would be welcome as well. My recipe for refried beans is inspired by one I used to enjoy at the late and lamented Austin Tex-Mex stalwart, Las Manitas.
One day I called the restaurant and asked if they’d share with me their secrets. A few years ago, however, I began to hear about a style of refried beans that are found in Mexico. Like the refried beans from Las Manitas, a base of bacon grease is often used, though sometimes lard is used in its place. Depending on the region that the frijoles de puerco are made, other ingredients such as tuna and olives might be included. Fancy green bean casserole. Earlier this year, I went to a Mexican restaurant that had fried green beans on the menu.
The crisp coating was sprinkled with smoky red chiles, and the combination of heat, crunch, and earthiness was satisfying. We gobbled the plate in no time and there were no leftovers. Now, at some point, I’d like to recreate those fried green beans, though as we approach Thanksgiving my mind instead turns to that famous side dish, the green bean casserole. If your family is like mine, then this is not only a required accompaniment to the meal, but chances are the . . . Thank you for reading! Thank you for your consideration! Frijoles Charros (Mexican Pinto Beans With Bacon and Chilies) Recipe. Mexican Green Salad with Jalapeño-Cilantro Dressing. Mexican Three Bean Salad. Jalapeño dill potato salad. Green chile hominy casserole with chorizo.
My grandma thinks I am incapable of making any recipe without chile peppers.
And she finds this very amusing. Take our conversation about hominy casserole the other day. Pinto bean and hominy salad. Since I don’t have a backyard in New York, I’ve always had to rely on the kindness of others when it comes to outdoor dining.
Fortunately, however, I have friends with yards who enjoy inviting people to their homes for smoked briskets, sausage, and ribs. Since you can’t arrive empty handed I have long learned that a good side dish is always welcome, and this time of year I’m making them often. While I do have my old favorites that are always appreciated, I’m always looking for new ones to keep things interesting for both my friends and me.
While I have a lot of recipes to choose from, sometimes I’ll find myself throwing stuff together at the last minute, hoping that it works. But this is the beauty with salads—as long as the components complement each other, it’s hard to go wrong. Baked Mexican Brown Rice. Slow Cooker Ranch-Style Pinto Beans Recipe. Difficulty:Easy | Total Time: | Makes:6 servings Unlike sweeter, molasses-y Boston Baked Beans, these pintos are savory with a bit of heat.
Soak the beans overnight and then put them in the slow cooker with beef broth, tomato sauce, chili powder, ancho chile powder, garlic, jalapeño, and a ham hock for some fatty, smoky flavor. Let them cook until softened and saucy, and serve with Cheesy Enchiladas for a Tex-Mex meal. Game plan: Be sure to soak the beans the night before you plan on making this recipe. The beans can be frozen for up to 1 month; thaw in the refrigerator before reheating over low heat. This recipe was featured as part of our Slow Cooker Recipes for Hot Summer Days. Mexican Rice. Beans and rice.
Do any two foods go better together? Refried Black Beans Recipe. This recipe gives instructions for making refried beans from scratch, starting with dry beans which must first be cooked.
You can also start with a couple cans of whole black beans, in which case, skip the first two steps, rinse and drain the beans and add to the pan with a little water in step 3. Ingredients Ingredients for cooking the dry beans: 1 lb dry black beans1 Tbsp olive oil1/2 teaspoon ground cumin1/2 large white onion, chopped (about 1 1/2 cups)1 garlic clove, minced2 teaspoons salt1/2 cup chopped fresh cilantro (leaves and tender stems) Additional ingredients for frying the beans after they've been cooked: 1 teaspoon chipotle chili powder1 teaspoon chili powder1/2 teaspoon ground cumin1/2 large white onion, chopped (about 1 1/2 cups)1 garlic clove, mincedGreen onionCilantroCrumbled cotija or queso fresco cheeseTortilla chips or corn tortillas Method 1 Place dry beans in a bowl and add enough water to cover the beans by two inches.
Mexican Fruit Salad Recipe. Cilantro Week: Salsa Verde and Classic Margarita. I have decided to call this week Cilantro Week because I am obsessed with any recipe with cilantro in it.
The mere thought of a recipe based on its delicious, clean, fresh flavor drives me crazy. Crock pot refried bean.
Use a whole jalapeño, 1 tsp cumin. Mash and fry in bacon drippings – fauxtudor
Peppery pinto beans with sausage. I love beans.
Soupy beans, refried beans, beans in a dip, or beans in a salad—it doesn’t matter how you serve them, I will eat beans and be happy. Like most Texans, they’ve long been a staple on my family’s table and I make a pot at least once a week. Matter of fact, I love them so much that I once preferred a side dish of pinto beans over some world-famous barbecue. It happened last year. I was at the annual Foodways Texas symposium and renowned pitmaster Aaron Franklin served us dinner one night. Jalapeño cheese grits.