| There is nothing quite so Mexican as beans. They are eaten freshly cooked, then left-over, and finally they can be refried. My Mom and Dad over the years have been perfecting their bean recipe. This one certainly owes a debt of inspiration to them. I have included my favorite flavors in this recipe, especially the cumin, clove, and bacon fat, which for me give the beans their distinctive flavor. It is best if you can use a clay pot to make these beans. Never use cast iron or un-coated aluminum. Also, do not salt the beans until they have finished cooking. If you salt in the beginning the beans will take longer, and often just won't become soft. Likewise, try to get the freshest dried beans possible. If the beans are too old, they won't soften. Some US cooks add a pinch of baking soda to enhance the cooking process and to lessen the gas provoking aspect of the beans. In Mexico they sell a special dirt to add to the beans, which I am sure serves the same function. Frijoles de olla 1 cup pinto beans 1 small onion, studded with 3 cloves 1 small tomato (peeled and seeded, cut in half - optional) 1/2 tsp cumin 1/4 tsp red pepper flakes (or to taste) 1 Tb bacon fat 1 tsp salt Carefully wash the beans, discarding any small stones and damaged beans. Place all ingredients, except the salt, into the pot. Place over medium heat, until it begins to boil, then reduce to a slow simmer, keeping pot covered. If using a clay pot, cook over gas flame, or use a heat diffuser over electric burners. Cook for about 2 hours, or until beans are not quite tender. Add salt and cook until tender. Add water if the top of the beans become uncovered. Cilantro or epazote (pig weed or stink weed) can be added during cooking for special flavor. ---If you like it...give me credit!--- J. F. "Fritz" Schwaller, Associate Dean schwallr@acc.fau.edu The Schmidt College of Arts and Humanities schwallr@fauvax Florida Atlantic University (407) 367-3845 Boca Raton, FL 33431 FAX (407) 367-2752 |
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Frijoles de olla
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