Frijoles de la Olla

By Latina Staff | 02/21/2008 - 20:48 | 0 Comments

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COURSE
Appetizer
SERVES
6
COUNTRY/REGION
Mexico
PREP TIME
5:30
DESCRIPTION:

This is basic recipe for cooked beans. Use them in other dishes, or serve as an appetizer with some crumbled queso fresco on top.

INGREDIENTS:

2 cups dried pinto beans
1/2 white onion, sliced thin
2 tbsp. lard
Salt
Crumbled queso fresco
Warm corn tortillas

PREPARATION:

1. In large pot, combine beans, onion, lard, and salt to taste. Add water to cover by 2 or 3 inches. Bring to boil, reduce to a simmer, cover, and cook until beans are tender but not splitting, about 2 1/2 hours. Set aside for several hours or overnight before serving.

2. Serve with a little crumbled queso fresco on top and tortillas for scooping.

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