Yield: 2 Servings
Measure | Ingredient |
---|---|
½ pounds | Pinto beans -- soaked |
\N \N | Overnight |
1 \N | Yellow onion -- sliced |
6 tablespoons | Shortening -- divided |
\N \N | (lard or canola oil) |
\N \N | Salt -- to taste |
\N \N | Chile de arbol -- 1/2 tbs |
\N \N | Diced |
\N \N | (dried red chilies) |
~ Wash beans, soak them in water overnight. ~ In the same water, bring beans to a boil and add onion. Let boil for about 1 hour, adding more water as it evaporates. ~ When beans are almost done, add 4 tablespoons lard or oil and salt to taste. Let cool for 3 hours. ~ Bring back to the boil. Add remaining lard or oil and chiles de arbor. When beans begin to come apart and broth has become muddy, the beans are done. ~ Lard-less beans are called "Frijoles de la Olla" La Casa de la Langosta Puerto Nuevo, Mexico (Baja) Riverside Press-Enterprise Interview 15 Aug 96 See "Lobster Puerto Nuevo" recipe for more information.
Recipe By : Joel Iraola, chef, La Casa de la Langosta