Frijoles III Recipe
Easy and inexpensive, this recipe require a few basic ingredients and a few hours of your time to make delicious, traditional Mexican beans.
This recipe is similar to refried beans without the frying. These slow cooker beans will go well with any of your favorite Mexican dinners.
I didn't use the lard, and they were yummy. Good flavor. Add plenty of salt. Be sure to watch the water level! Mine almost started scorching when all the water absorbed.
This is the real way to cook pinto beans and they are great. I use bacon grease instead of lard and no cilantro unless it is in season. I see no reason to soak beans overnight or rinse them. In the old days when the beans had rocks and dirt in them I soaked but no more.
They were ok. I soaked the beans for 14 hours and cooked on high for 8. Didn't touch them. They were really pastey and i don't think that they were cooked long enough. I will stick to my recipe.
This is a great use for all of my dried pinto beans. I now see why pintos are used for refried beans -- after soaking overnight and cooking all day on low, they mashed quite beautifully. The second time making this, I wanted to make it totally fat free. I omitted the bacon. After mashing, I added 1/8 teaspoon Liquid Smoke (could have done more), a small can of green chilies and 1 teaspoon of salt.
These were "Super", but could use alittle more spicing up! Needs lots of salt & more garlic. I also mashed them & put them in a cassarole & pu cheese on the top & baked in a warm oven untill the cheese melted.
You have to soak the beans overnight!
Drunken or 'Borracho' pinto beans are a southwestern tradition. This recipe uses one of Texas' favorite beers, Shiner Bock®, to deliver the goods.