This recipe for Frijoles is simple and tastes better than your average Mexican beans. Serve with salsa on the side, or mix in chopped jalapeno or green chilies if a hotter flavor is desired. You can also mash the beans and spread on flour tortillas (as shown in photo). Sprinkle with minced onion or grated cheese or cooked meat, roll up, and eat.
Pick over beans and wash them. Place in a heavy saucepan and add all but last 2 ingredients. Cover, bring to a full boil, turn heat off, and let stand for 2 hours. Return to a boil, then reduce heat to a simmer. Cook for 1 hour, or until tender. Season with salt and pepper and discard salt pork before serving.
Frijoles Refritos: Mash 2 cups of cooked and seasoned beans, and fry in 3 tablespoons butter or bacon drippings. Turn onto a heated platter, sprinkle with grated Monterey Jack cheese, and serve with Salsa Picante.