The uses of beans in Mexican cooking are immense. Although you can buy them already made, if you make them at home they have a much nicer flavor and you will give your kitchen an irresistible smell. You can make a lot of them and refrigerate a batch which should last in the refrigerator for about 4 to 5 days. You can freeze another batch which will last for months.
I will give you two tips, included in the recipe below, if you make them at home:
1. Don’t add the salt in the beginning or it will toughen the beans. Add it at least after an hour of cooking when the beans are already a bit soft.
2. You don’t need to soak them the night before cooking. Yes, that helps to reduce the cooking time, but it is not necessary. If you do soak them, don’t soak them more than 12 to 14 hours, because they may begin to ferment and you will finish with a Chinese rather than Mexican tasting dish.
Continue reading Beans: Frijoles de Olla or Beans from the Pot
My personal favorite bean, they are lighter in color, creamier in texture and softer than black beans. In Northern states, the pinto is the most popular bean.
In Sinaloa they cook them with onion, garlic, tomato and the serrano chile, those four ingredients that are the basis for many Mexican dishes. There is also a twist on Sinaloa beans called frijoles puercos or piggy style beans which is rather heavy, and served with bacon, chorizo, and cheese. It is delicious!!! (continue for more information and a photo).
Continue reading Beans: Pinto Beans
The Frijoles Colados or Strained Beans, are what the Yucatecans call Frijoles de Olla that have been pureed and then seasoned by being cooked in sauteed onion. They are cooked just for a couple minutes as they season. So its like a gently seasoned and lightly thickened Bean Puree.
They are like a dish made in between the Bean Puree and the Refried Beans. If you continue to cook the Frijoles Colados, you get to a consistency of a smooth version of Refried Beans.
Continue reading Beans: Frijoles Colados or Strained Beans
Right off the bat, you must understand: I heart chorizo. Especially the kind I grew up eating in Mexico. It comes in deep-burnt-reddish links of fresh, moist, exotically seasoned ground meat that, once fried, becomes crisp and filling bites with bold flavors and a thousand uses.My oldest son’s quick choice for breakfast is chorizo fried until it browns and crisps, with a side of white toast. Add some lightly beaten eggs as the chorizo is starting to brown and some ripe and creamy avocado slices on the side, and that’s my kind of rich-tasting brunch dish. Of course chorizo is delicious in sandwiches, in tacos and quesadillas, on top of enchiladas, in mashed potatoes, as a topping for heartier salads, in some of the tastiest bean dishes I have tried, in pastas with a ton of personality and on pizzas with pickled jalapeño peppers on top.
I am really trying to stop myself here…
Continue reading More Chorizo to Love
Cooking with Holly to make the perfect simple soup for that cold weather day. Click below to see how.
Fox News: What’s Cooking? Tarascan Tomato & Bean Soup