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Pinto Beans with Fried Onions |
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Serves: 8 Print this Recipe(Frijoles con Cebollas Fritos) Category: Bean Dishes We dug into a platter of these exceptional beans served as a side dish at a small restaurant in Zihuatanejo, a fishing village and vacation destination on the Pacific coast. The beans are cooked with onion and garlic until very tender, then partially mashed with fried caramelized onions. The garlic becomes creamy soft and mellow when cooked with the beans. 1 pound dried pinto beans 2 medium white onions, finely chopped and divided evenly 10 cloves garlic (medium), peeled and thinly sliced 1 teaspoon dried oregano (Mexican variety preferred), crumbled 1 teaspoon salt, or to taste 1/4 cup lard, corn oil, or safflower oil 1/8 teaspoon freshly ground pepper, or to taste 1/2 cup finely crumbled cotija or mild feta cheese 1. Pick over dried beans carefully and remove any pebbles or debris. Place in a large strainer or colander and rinse thoroughly under cold tap water. 2. Put the beans, half of the onions, the garlic, and the oregano in a large pot. Add water to about 2 inches above the level of the beans. Bring to a boil, uncovered. Reduce the heat to low, cover, and cook the beans until tender, about 1 1/2 to 2 hours. Add more water during cooking if the liquid thickens before the beans are tender. When the beans are tender, add the salt and continue to cook until the liquid thickens and the beans are soft. Turn off the heat and let the beans stand in the pot. 3. Heat the lard or oil in a large deep skillet over medium heat and cook the remaining onion, stirring, until golden brown and caramelized. Reduce the heat if the onion browns too fast. Take care not to burn it. Add 2 cups of the beans and mash with a bean masher or wooden spoon until thick and smooth. Add the remaining beans and cook, stirring, until the mixture is thick and creamy. Most of the beans should remain whole. Stir in the pepper, then adjust seasoning. Transfer the beans to a deep platter or large shallow bowl. Sprinkle with cheese and serve. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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