Recipe for Mexican Beans

A little while ago, I wrote about Trinity's love of beans and rice. I usually have some on hand, which is good, because she eats them almost every day.

Due to some recent requests for Mexican recipes, I decided to share my bean dish here.

I've been cooking up beans on a regular basis for the past few years. I'm continually modifying and tweaking the recipe. Here's one of our current favorites:

Ingredients
1/2 kilo dried pinto beans (about 1 pound)
2-3 garlic cloves, chopped
1 onion, quartered
Oil

To make:
Rinse the beans and take out any stones, dirt, etc. (In Mexico, the cheaper the brand of beans you buy, the more stones you tend to find. I buy more expensive brands in an effort to preserve our teeth).

Place the beans in a pot with 12-14 cups of water. Add a dash of oil (I use vegetable oil, but you can use whatever kind you want). Throw in the chopped garlic cloves and onion quarters. Bring to a boil. Simmer for 2-3 hours, adding water as needed. When beans are tender, add salt to taste.

And that's all there is to it! I usually serve the beans with hot, cooked rice.

This recipe can be altered quite a bit. You can throw in cilantro, tomatoes, chorizo, or whatever you feel like. Enjoy!