Alberto likes to cook up a big pot of frijoles--beans--in plenty of water, store them in the refrigerator in their liquids to keep them moist, and then use them for stews, burritos, and refried beans.

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Recipe Summary

Yield:
serves 12 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak beans overnight; drain. Wash beans; place in a large Dutch oven. Cover with 1 gallon water; bring to a boil. Reduce heat and simmer 1 hour or until beans are almost tender. Remove from heat; drain beans, reserving 2 cups cooking liquid.

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  • Heat oil in a saucepan over medium-high heat. Add onion, garlic, and serrano; saute 2 minutes or until onions are soft. Add beans, reserved liquid, poblano, salt, and pepper; cook 20 minutes or until beans are tender. Sprinkle with green onion.

Nutrition Facts

151 calories; calories from fat 16%; fat 3g; saturated fat 0.4g; mono fat 1.8g; poly fat 0.4g; protein 8g; carbohydrates 25g; fiber 8g; iron 2mg; sodium 198mg; calcium 47mg.
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