Frijoles maneados (tied up beans)

8 servings

Ingredients

Quantity Ingredient
From northern Mexico.
1½ pounds Dried pinto OR bayo beans, cleaned, rinsed, and soaked
Overnight in water to cover
¾ cup Butter OR lard
⅓ cup Vegetable oil
6 eaches Chiles anchos, seeded, deveined, roasted, cleaned,
Soaked in water, and blended
1 each White onion, chopped
1½ each White onions
½ each Head garlic, unpeeled
Salt to taste
1 tablespoon Ground chile OR chile powder
Salt to taste
3 cups Chihuahua OR Monterey Jack OR mozzarella cheese,
Shredded

Directions

FOR THE BEANS

FOR THE SAUCE

Prepare the beans: Put beans, onion, and garlic in a large clay or ceramic pot, and add three times their volume in water. Bring to a boil. Reduce heat, and simmer for 1½ hours. If necessary, add more warm water during cooking. When beans are tender, salt to taste and puree in a blender or food processor. Prepare the sauce: Heat butter and oil in a heavy frying pan, and add chiles, onion, and ground chile. Fry until this mixture forms a thick sauce. Salt lightly. Gradually add pureed beans, stirring and cooking over medium heat until mixture thickens. Gradually add cheese, and cook over low heat until bean mixture is slightly thicker. To serve, spoon beans onto a platter and accompany with freshly made flour tortillas.

Makes 8 servings. From: THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori & Chang, New York. 1986. ISBN 0-941434-89-3. From the collection of Karin Brewer

Submitted By KARIN BREWER On 01-20-95

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