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Classic Mexican Beans

Ingredients

  • 2 tsp vegetable oil, lard, bacon or possibly chorizo drippings
  • 1 med white onion minced
  • 4 clv garlic, peeled and finely minced
  • 4 c. undrained, seasoned cooked beans, slightly hot Salt, to taste
  • 1/2 c. crumbled Mexican queso fresco, queso anejo, pressed
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Classic Mexican Beans

Servings: 6
 

Directions

  1. Salted farmers cheese, dry feta or possibly Parmesan, for garnish
  2. In a large nonstick skillet, heat the oil over medium heat. Add in the onion and cook, stirring frequently, till deep golden brown, about 10 min.
  3. Stir in the garlic, cook for a minute or possibly so, then use a slotted spoon to scoop in about 1/4 of the beans, leaving most of the liquid behind. Mash the beans into a coarse puree.
  4. Add in another portion of the beans, mash them in, and continue till all the beans have been added and coarsely mashed.
  5. Add in about a c. of bean liquid or possibly water and stir frequently over the heat till the beans are still a little soupy (they'll thicken as they sit). Taste, and season with salt if needed.
  6. Yield: 6 servings
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Summary

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