In this frijoles borrachos recipe, it’s the beer in this recipe that gets the beans drunk, and contributes good flavor to a dish that goes perfectly with Northern Mexican grilled beef. With Southern Mexican food, black beans are favored. Ingredients 1 pound pinto beans or black beans, washed and soaked in water overnight 2 tablespoons vegetable oil […]
Continue ReadingThis is the classic bean dish which is brought to the table in a large bowl after the main course has been eaten, for those who would like to help themselves to more food. It is the basis for innumerable other dishes, such as refried beans, ranch-style beans, and bean soups. In the north and […]
Continue ReadingIngredients: 1 kilo (2.2 lbs) black or pinto beans 1 large onion 1 head of garlic – whole, unpeeled 5 Tbsp. of salt or to taste How to Prepare: Place 2 qts. of water on to boil. Clean, sort and rinse beans removing any rocks and dirt. Once beans have been thoroughly cleaned, and rinsed, […]
Continue ReadingThe anise-scented leaf of the Mexican avocado is frequently used to flavor black bean dishes in the southern state of Oaxaca. In this recipe, black bean broth is used as part of the rice cooking liquid. A heavy bottomed pot or clay cazuela is recommended to prevent sticking. Ingredients: 1 ½ cups rice 2 tablespoons […]
Continue ReadingIngredients 1 kilo (2.2 lbs) black or pinto beans, cooked 10 Tbs. oil Chiles Güeros or wax chiles Start by toasting the chiles over a low flame or on a comal (or griddle) until the skins begins to blister and the chiles become slightly cooked. Heat a heavy pan or skillet over high heat until […]
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