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beans from the pot recipe southwestern bean recipes

Article Submitted by: picasa2 hu

Friday, 26 February 2010

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<P>Beans from the Pot (Frijoles de Olla)</P>
<P>1 1/2 cups pinto beans<BR>1 ounce salt pork, in 1 piece (cut into<BR>    chunks about the size of 3 tablespoon)<BR>1/3 cup onion, chopped<BR>2 cloves garlic, peeled and mashed<BR>6 cups water<BR>1/2 teaspoon salt, or to taste</P>
<P>Place all ingredients except the salt in the pot, bring to a boil and simmer, partially covered, until the beans are tender but not so <DIV id=PublishedByWebStory-[5]1_9F91A9023C0340C1A19D14E937B959E6_EBCDC40515B0404DAE42EF14B6BBA6B6>
<P>Beans from the Pot (Frijoles de Olla)</P>
<P>1 1/2 cups pinto beans<BR>1 ounce salt pork, in 1 piece (cut into<BR>    chunks about the size of 3 tablespoon)<BR>1/3 cup onion, chopped<BR>2 cloves garlic, peeled and mashed<BR>6 cups water<BR>1/2 teaspoon salt, or to taste</P>
<P>Place all ingredients except the salt in the pot, bring to a boil and simmer, partially covered, until the beans are tender but not so soft they lose all texture. This can take anywhere from 30 minutes to 2 hours or more depending on the age of the beans and if they were soaked. There should always be just enough liquid in the pot to cover the <A title="Permanent Link: beans from the pot recipe southwestern bean recipes" href="http://www.themexicanrecipes.com/2010/01/beans-from-the-pot-recipe-southwestern-bean-recipes/" rel=bookmark>beans from the pot recipe southwestern bean recipes</A></P>
<P>After the beans have cooked, add the salt only if Frijoles de Olla is to be the end result. If you are preparing <A title="refried beans" href="http://www.themexicanrecipes.com/category/mexican-recipes-for-refried-beans/" target=_blank rel=external>refried beans</A>, the salt will be added later. Remove the beans. For Frijoles de Olla, serve immediately or allow them to cool, still partially covered, and refrigerate them until you are ready to use them. Properly chilled, the beans will keep up to three days.</P></DIV>
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<P class="postmetadata alt"><SMALL>This entry was posted on Monday, January 25th, 2010 at 11:35 am and is filed under <A title="View all posts in mexican food recipes" href="http://www.themexicanrecipes.com/category/mexican-food-recipes/" rel="category tag">mexican food recipes</A>. </SMALL></P></DIV>soft they lose all texture. This can take anywhere from 30 minutes to 2 hours or more depending on the age of the beans and if they were soaked. There should always be just enough liquid in the pot to cover the <A title="Permanent Link: beans from the pot recipe southwestern bean recipes" href="http://www.themexicanrecipes.com/2010/01/beans-from-the-pot-recipe-southwestern-bean-recipes/" rel=bookmark>beans from the pot recipe southwestern bean recipes</A></P>
<P>After the beans have cooked, add the salt only if Frijoles de Olla is to be the end result. If you are preparing <A title="refried beans" href="http://www.themexicanrecipes.com/category/mexican-recipes-for-refried-beans/" target=_blank rel=external>refried beans</A>, the salt will be added later. Remove the beans. For Frijoles de Olla, serve immediately or allow them to cool, still partially covered, and refrigerate them until you are ready to use them. Properly chilled, the beans will keep up to three days.</P></DIV>
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<P class="postmetadata alt"><SMALL>This entry was posted on Monday, January 25th, 2010 at 11:35 am and is filed under <A title="View all posts in mexican food recipes" href="http://www.themexicanrecipes.com/category/mexican-food-recipes/" rel="category tag">mexican food recipes</A>. </SMALL></P></DIV>

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<P class="postmetadata alt"><SMALL>This entry was posted on Monday, January 25th, 2010 at 11:35 am and is filed under <A title="View all posts in mexican food recipes" href="http://www.themexicanrecipes.com/category/mexican-food-recipes/" rel="category tag">mexican food recipes</A>. </SMALL></P>

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