Frijoles
Beans, Black Turtle
or Pinto, don't mix the two kinds, 1 to
2 lb, wash well
but do not soak.
Pork, Use any of
the following: Ham bone, Pork rind, Hocks,
Neck bones, Bacon,
Ham chips, etc.
Onions, sliced
Oil
Garlic, minced
Coriander leaves,
fresh
Tomatoes, quartered
Chile peppers, fresh
or dried (medium to hot)
Water
Beer, dark or medium
Epazote
Amounts of ingredients will vary depending on what you have on hand. This freezes well and when thinned also makes a very good soup. Beans expand so you need a very large pot if you plan to use more than one pound of beans.
Bring beans, pork, and some onion, epazote, garlic, coriander, and enough water to barely cover beans to a boil. Reduce heat to simmer and cook until beans are tender. Add beer during cooking to keep liquid level in pot to barely cover beans. Stir occasionally. When beans are almost tender, saute tomatoes, chilies, and additional onion, garlic, epazote, and coriander in a little oil. When vegetables are tender, add to frijoles. Continue cooking at a low simmer until mixture has the desired consistency, stirring often to prevent scorching.
NOTE: Fry left-over
beans in butter to make refried beans, frijoles refritos.
