frijoles

jesse's generous parents gave us this awesome clay pot back in november.  i have often admired the one that sits on their stovetop.  even more have i admired the yummy frijoles that have simmered to deliciousness inside.  beans and rice are a staple with the harts.  after the last 10 years, i am fairly confident in my ability to make them authentic and tasty.  but during this last pregnancy, the uber sensitive taste buds became unable to handle the metallic taste of beans cooked in one of our regular saucepans.  jesse and i were on a mission to find and purchase a clay pot, but his parents beat us to it with this surprise gift.

do you want to make frijoles with me?  they are soooo good.  and cheap!  i mean super cheap.  filling and healthy.  lots of protein and fiber.  have i sold you yet?  did i mention they cheap?  and tasty?  okay, let's get cooking.




first you need pinto beans.




pick over your beans - basically looking for stones and (as my kiddos call them) the yucky beans (dried, withered, discolored, etc.).  i usually put luca and gia on this job.  then you will rinse them. 




add them to your pot - you don't need a clay pot, a regular saucepan will do.  then add water.  you will start with about double the amount of water to beans.  i am being really scientific, aren't i?  sorry.  it's just how i cook.  bring to a boil.  oh and add salt.  salt is good.  i use seasalt.  start with a tsp or so.  you will add more later.  once boiling, turn down the heat and simmer beans for 2-3 hours.  add more water if the level drops below the beans.  check and stir once in awhile.  when the beans are soft, they are done.  very scientific i know. add more salt to taste. 




have a warm bowl with shredded pepperjack cheese on top.  super yum.  or rolled up in a tortilla.  or paired with rice as a side to tacos.  jesse drizzles hot salsa on top.  so good.

now i am hungry.  time for lunch.

happy cooking!