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classic Mexican Beans source: Rick Bayless’s Mexican Kitchen 2 Tablespoons Vegetable Oil, Lard, Bacon Or Chorizo Drippings
1 Medium White Onion Chopped
4 Garlic Cloves, Peeled And Finely Chopped
4 Cups Undrained, Seasoned Cooked Beans, Slightly Warm
salt, To Taste
1/2 Cup Crumbled Mexican Queso Fresco, Queso Anejo, Pressed
Salted Farmers Cheese, Dry Feta Or Parmesan, For Garnish in A Large Nonstick Skillet, Heat The Oil Over Medium Heat. Add The Onion And Cook, Stirring Frequently, Until Deep Golden, About 10 Minutes. Stir In The Garlic, Cook For A Minute Or So, Then Use A Slotted Spoon To Scoop In About 1/4 Of The Beans, Leaving Most Of The Liquid Behind. Mash The Beans Into A Coarse Puree. add Another Portion Of The Beans, Mash Them In, And Continue Until All The Beans Have Been Added And Coarsely Mashed. add About A Cup Of Bean Liquid Or Water And Stir Frequently Over The Heat Until The Beans Are Still A Little Soupy (they’ll Thicken As They Sit). Taste And Season With Salt If Needed. yield: 6 Servings |
