Recipe by mollypaul
Chili frijoles pairs terrifically well with Spanish rice as a component of a hearty Mexican meal. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 1 cup pinto beans or 1 cup pink beans
- 1 large onion, peeled and sliced
- 1 tablespoon chili powder (store bought, your own recipe or Chili Powder)
- 3 slices bacon, chopped
- 1 garlic clove, peeled and chopped
- 2 cups tomatoes, cooked (canned is fine)
- 2 onions, peeled and finely chopped
- 1 teaspoon chili powder (store bought, your own recipe or Chili Powder)
- 1⁄4 teaspoon salt
Directions See How It's Made
- Wash beans thoroughly.
- Cover with cold water and let stand overnight.
- Drain well and cover with boiling water; add onion and cook until tender.
- Drain and chop beans fine; add salt, pepper and chili powder.
- Brown bacon in skillet; add garlic, cook until golden and remove from fat.
- Stir beans into fat and cook until brown; remove to platter.
- In same skillet, cook tomatoes, onions, chili powder and salt until reduced to about half.
- Mash or whirl in a food processor/blender; add more salt and chili powder to taste, reheat and pour over beans.