Beans are as characteristic of Texan cuisine as green chili is to New Mexican cuisine. One way or another, beans may appear in any kind of a Texas meal, although they are a must only with BBQ and certain Tex-Mex combinations. They may be merely boiled to tenderness (with seasonings of course) or be mashed, baked or fried. They may be served as an appetizer, vegetable, side dish, sauce of some sort or salad. Sometimes they even appear pickled. But pinto beans are the ones most commonly used and are THE Frijoles of Mexico.
Although beans in other parts of the USA will be served in lieu of other starchy vegetables, they are served in Texas as though no one had ever heard of calories side by side with potatoes or rice (or both) or hominy or even pasta.
FRIJOLES
serves 4 to 8
2 C dried pinto beans
1 large chopped onion
2 cloves minced garlic
1 t cumin (or comino as said in Texas)
2 or 3 chopped chili anchos, jalepenos or green chilis
3 T bacon drippings
salt & pepper, to taste
Pick over beans carefully; wash under running cold water.
Place all ingredients in a slow cooker. Pour 3/4 gallon of water over ingredients and stir.
Turn slow cooker onto low and cook for 9 - 10 hours.
Stir again and serve.
2 comments:
When I cook pinto beans I like to also add some fresh cilantro.
Hi, Shirley! My mother does too but I'm allergic so that's why I personally don't put it in.
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