Frijoles

By mrslopes

The mexican method is to cook dried beans without presoaking them. These beans are unbelievably delicious. Use them on tostadas, in burritos, or alongside other Mexican entrees.

Ingredients

• 3 cups water
• 1 cup dry pinto, black, or kidney beans
• 1/2 cup chopped onion
• 1 Tbs minced, seeded jalapeno, or to taste
• 3 cloves garlic, minced, divided
• 1 bay leaf
• 1/4 tsp. salt, or to taste
• 1 Tbs. vegetable oil
• 1/2 cup peeled, seeded, and chopped tomatoes
• chopped cilantro, garnish

Details

Servings 3

Preparation

Step 1

1. In a 2-quart saucepan, combine the water, beans, onion, jalapeno, 1 tsp. of the garlic, and the bay leaf. Bring to a boil over medium heat. Reduce heat and simmer, covered until beans are tender, about 1 1/2 hours. Stir in the salt and discard the bay leaf; simmer 30 minutes longer.
2. In a small skillet, heat the oil over medium-high heat. Add the tomatoes and remaining garlic. Cook, stirring, until tomatoes soften, about 3 minutes.
3. Place the tomatoes and 1/4 cups of the beans in a food processor fitted with a metal blade. Cover and blend until smooth. Return mixture to the bean pot and cook, uncovered, 10 minutes longer.

VARIATION: Add the tomatoes to the pot without pureeing them.