Stati Uniti – Frijoles (beans)

By | 30 Giugno 2003

The traditional way to cook beans in New Mexico is slowly and for a long time until they are very soft. There are many varieties of beans (black, purple, gold, dark tan, white, red, pink, etc.) but the most popular in New Mexico in the pinto beans (tan with brown spots). They are served with a little broth in a side dish and may only be seasoned with onion and salt. Sometimes, if preferred, red or green chile pepper, garlic, or cilantro (leaves of coriander) is added. Fresh lime juice is very good for flavor also. Salt is added after the beans are completely cooked and ready to serve, so that the beans will be more tender.

A simple traditional recipe for Frijoles (beans) Mexican

Ingredients: 1 pound (0.5 kg) dried beans (about 2 1/3 cups)- 1 onion cut in half- 2 teaspoons salt, to taste- 1 lime juiced, to taste

Sort and clean beans, wash with water to clean. Put beans and onion in pan and add water to cover beans by 2 inches (5 cm). Boil for 2 minutes and remove from heat.

Let beans soak covered for 2 hours before continuing. Return beans to the heat and boil 2 to 4 hours until the beans are soft.

Add salt and lime juice just before serving.

Beans taste better the next day. Cool beans and refrigerate. Cooked beans may also be frozen.


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