Ingredients Jump to Instructions ↓

  1. 2 cups 320g / 11oz Dried pinto or red kidney beans

  2. 2 cups 125g / 4.4oz Onions - finely chopped (medium)

  3. 2 Garlic - chopped

  4. 1 Bay leaf

  5. 2 Or more serrano peppers - chopped

  6. 3 tablespoons 45ml Lard or salad oil Salt and freshly ground pepper - to taste Extra lard -

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cover beans with water and soak overnight. Drain beans. Add fresh water to cover, the onions, garlic, bay leaf and peppers. Cover, bring to a boil, reduce heat and simmer gently, adding more boiling water as necessary. Continue cooking until beans are soft. Add salt and pepper to taste. There should not be much liquid when beans are cooked. In a food processor, puree the beans. Heat remaining lard in a skillet and saute puree until it becomes smooth, fairly dry paste. Yield: 6 servings


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