Frijoles
Tara's Notes
These are just simple good beans that we make all the time.Noted on 2/15/2012
Ingredients
Method
-
Check the beans for any small stones as you measure them into a colander. Rinse the beans really, really well and then rinse them some more. Pour them into a large heavy pot and add water to cover by 3 inches. Remove any beans that float. Turn on the heat and bring the beans to a boil. As soon as the beans boil, turn down the heat so the beans just simmer.
-
While the beans are coming to a boil, fry the bacon until very crisp. Drain on paper towels and add to the pot. Pour off most of the bacon fat (reserve a little to sauté the jalapeños) and brown the pork. Add the pork to the pot. Fry the onions in the same pan until they are nice and golden. Add the onions to the bean pot.I don't cook the bacon, pork and onions in a non-stick pan because I like to develop a nice brown crust on the bottom of the pan. Be a bit careful though, you don't want burnt anything, Keep adjusting the heat (usually downward) to get a nice dark brown color. Be patient, it's worth it.
-
Deglaze the frying pan with some of the bean liquid, scraping up all the brown bits from the bottom of the pan. Pour this back into the bean pot.
-
Simmer the beans until they are very tender and falling apart. This can take from 2 to 6 hours depending on the age of the beans and your altitude. Stir the beans often and keep them covered with liquid. They should not be sticking to the bottom of the pot at this point.
-
When the beans are very tender taste for salt and add it a little at a time (beans need quite a bit of salt).
-
About 15 minutes before serving stir in the tequila and cilantro. Serve with sautéed jalapeño chiles, or, stir the jalapeños into the pot if everyone who is eating likes a little spice.
Cook's Notes
These make great refried beans. Mash leftover beans as much as you like, fry a little diced onion in lard or peanut oil, add the beans and cook them until they get a little crusty on the bottom.
I like to add Red Chile Gravy to left-over beans. Really. Good.
I usually don't use a whole pound of bacon anymore. A couple of slices still adds good flavor (especially if it's Benton's Bacon - the best bacon in the world). If you want to use the whole pound though, go for it.