Chili Frijoles - Mexican Beans |
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Prep Time: 720 Minutes Cook Time: 180 Minutes |
Ready In: 900 Minutes Servings: 6 |
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Chili frijoles pairs terrifically well with Spanish rice as a component of a hearty Mexican meal. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 cup pinto beans or 1 cup pink beans |
1 large onion, peeled and sliced |
1 tablespoon chili powder (store bought, your own recipe or chili powder) |
3 slices bacon, chopped |
1 garlic clove, peeled and chopped |
2 cups tomatoes, cooked (canned is fine) |
2 onions, peeled and finely chopped |
1 teaspoon chili powder (store bought, your own recipe or chili powder) |
1/4 teaspoon salt |
Directions:
1. Wash beans thoroughly.
2. Cover with cold water and let stand overnight.
3. Drain well and cover with boiling water; add onion and cook until tender.
4. Drain and chop beans fine; add salt, pepper and chili powder.
5. Brown bacon in skillet; add garlic, cook until golden and remove from fat.
6. Stir beans into fat and cook until brown; remove to platter.
7. In same skillet, cook tomatoes, onions, chili powder and salt until reduced to about half.
8. Mash or whirl in a food processor/blender; add more salt and chili powder to taste, reheat and pour over beans.
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