• Ingredients: 19
  • Serves: 6

Frijoles chinos o fritos with crumbled queso fresco.

Ingredients

  • 1/4 cup freshly rendered pork lard, bacon fat, or canola or safflower oil
  • 1/4 cup finely chopped white onion
  • 1/2 tsp. finely chopped garlic
  • 2 1/2 cups drained Frijoles de la Olla , plus 1 cup bean broth
  • 1/2 tsp. sea salt

For the Optional Topping

for the radish slaw

  • radishes, 2 1/2 cups trimmed, halved, and thinly sliced
  • green onions, 2, thinly sliced
  • fresh cilantro, 1/3 cup chopped
  • fresh lime juice, 1 tbsp
  • corn oil, for frying
  • corn tortillas, 12, each 4 inches in diameter
  • cotija cheese, 3 oz , crumbled
  • avocados, 2 large, halved, pitted, peeled, and sliced

To serve:

  • Equipment: 1 large roasting pan; food processor or blender; 2 baking dishes

For Chocolate Bands:

  • 2 14 1/2 x 3-inch waxed paper strips
  • 4 oz. semisweet chocolate, chopped
  • 1 tablespoon plus 1 tsp. solid vegetable shortening

For Chocolate curls:

Directions

  1. Step 1 Heat the lard in a skillet over medium-high heat. Add the onion and fry, stirring often, until lightly browned, 4 to 5 minutes.
  2. Step 2 Add the garlic and beans and begin to smash the beans with a bean or potato masher until they are pastelike but still have some lumps.

    For this step you will need

  3. Step 3 Stir in the broth and salt and continue to smash and stir occasionally, for about 5 minutes. When the bean mixture begins to spew and sputter, lower the heat and cook, stirring occasionally, until the bottom of the pan stays clear for a moment when scraped with a spoon, another 5 to 7 minutes.

    For this step you will need

Nutrition information

Calories 390 Carbohydrates 52 g (17%)
Fat 12 g (18%) Protein 22 g (43%)
Saturated Fat 5 g (24%) Sodium 290 mg (12%)
Polyunsaturated Fat 1 g Fiber 13 g (52%)
Monounsaturated Fat 5 g Cholesterol 15 mg (5%)