Frijoles
Cook time
Total time
- 1 cup dried beans (pinto, small red, or red kidney)
- 6 oz smoked pork jowl, diced into ½ inch cubes
- 4 oz yellow onion, diced
- 2 garlic cloves, minced
- 3 oz green pepper, diced
- 3 oz 3 red pepper, diced
- 1 14.5 oz can diced tomatoes
- juice from ½ lime
- ½ tsp cumin
- ½ tsp Mexican oregano
- 1 cup chicken broth or stock
- 2 cups water, divided (more as needed)
- salt and pepper to taste
- cilantro and scallions as garnish, if desired
- Clean and soak the beans overnight.
- Heat a dutch oven or similar sized pot over Medium/Medium-High heat.
- When hot, add pork jowl and cook stirring often until slightly crisp on the edges, approximately 2 - 3 minutes.
- Add the onions, red peppers and green peppers cooking until softened but not translucent, approximately 2 - 4 minutes.
- Add the garlic, cumin and oregano cooking until fragrant, approximately 1 minute.
- Add the diced tomatoes and cook until it begin to simmer lightly.
- Add the beans and stir to combine.
- Add the chicken broth/stock and water until the beans are just covered.
- Bring to a moderate simmer and cover, reducing the heat to maintain a light simmer.
- Check periodically to stir and ensure the beans are not drying out. Add water as needed.
- Cook for 2 hours or until the beans are softened to almost 'al dente'.
- Uncover and simmer until the beans are the desired consistency and saucy, but not soupy.
- Stir in lime juice before serving.
- Garnish with cilantro and scallions, if desired.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2017/06/01/frijoles/
3.5.3226