Beans and More
Growing up I ate a whole lot of Beans and more beans! Pinto Beans that is, Frijoles de la Hoya (pot of beans), refried beans, you name it. When we talk about beans I am not really that interested, unless of course its on a Carne Asada burrito from the best hole in the wall place we all know. Until recently, we mixed our beans. Perhaps many of you have already tried this, but I thought I would share just in case. Mixing your beans with Peruvian and Pinto Beans. Yup, that’s what we do in our household. Anytime we do Frijoles we mix our beans into equal parts and boil them in a pot. Taste better then just regular Pinto beans.
- 1 cup of Pinto Beans
- 1 cup of Peruvian Beans
- salt to taste
In a pot, add the beans. Add enough water to cover the beans, about 2 inches above.
Bring the beans to boil at a medium-high heat. Reduce heat, cover and simmer for about 1 1/2 hours or until tender.
You will notice that the beans will absorb the water, add more water.
Ideally you want to add hot water when possible. Beans should be soupy with plenty of water. This is critical if you plan to refry them later. Add salt to taste. Do not forget the SALT! have you ever had beans with no salt?….yuck