It is 9 AM and I am craving these beans. Seriously. No joke. I want them now!
My kids, and when I say my kids it is usually my son, his girlfriend, my daughter, and her friend, came over for dinner last Tuesday. It has kind of become a regular thing. Ever since they moved out on their own I have been going through the whole empty nest thing. So a once a week dinner tends to calm my “issues”, at least for the week (and for those issues).
I know that I can never go wrong, at least with the kids, by serving Mexican food. I mean, I grew up in Southern California and am a Mexican food addict, and so they followed in suit.
However, these beans go back beyond my So Cal days. They take me waaaaaaaaaaaaaaay back to being about 5 years old (my kids think they are funny “You can really remember that far back Mom”), when I had a wonderful lady as my babysitter. She was a grandmother from Chihuahua Mexico and made the most wonderful food. I can remember her letting me help make homemade tortillas and tamales. *Sigh* I wish my Mom had been a foodie like me, I might have those recipes now.
But alas, no recipes for Bobbi. Soooooo I decided to try to recreate the beans that she made for me just about everyday. I can still remember the smell from her kitchen when I would walk in the door. Mmmmmm!!
These beans evoke those memories in me. Happy happy place!!
The kids don’t have those memories, but they love these beans. As soon as they walked in, and smelled these beans cooking, there were big smiles. I love making them smile!!
I made these beans with some grilled fish tacos and the entire time I was cooking I had kids in the kitchen nibbling and tasting.
That is a lot of hands, in a verrrrrrrrrrrrrrry tiny kitchen!
But I don’t mind. These family dinners are just a time for us to enjoy being together. I think the kids feel the same. Well, to them it is about spending time together.
And free food!
Frijoles Mexicanos (Mexican Beans)
1 lb dry pinto beans
2 cloves garlic, minced
1 tablespoon bacon fat
1 medium onion, finely diced
1- 2 serrano chilies, finely chopped
6 cups water
1/2 teaspoon cumin
2 1/2 teaspoons salt
Queso Fresco cheese
Soak beans according to package directions. Drain. Place the beans in a large stock pot and add the water, bring to a boil, then reduce to a simmer. Cover and cook 1 hour, stirring occasionally to prevent beans from sticking to the bottom of the pot. Add extra water if beans lose too much liquid.
Heat bacon fat in a skillet over medium heat,add onions and peppers and cook 5 minutes. Add garlic and cook an additional minute. Pour the onion mixture to the beans. Add the cumin and salt and continue to cook an additional 30 minutes, or until beans are tender.
Serve with crumbled Queso Fresco cheese.
Serves 4 to 6