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Name: Frijoles
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 Dozen corn tortillas; 2 sm Dried chiles; crushed; 1 ts Garlic powder; 1 lb Dry Pinto beans; Salt to taste; 1 sm Ham hock; 1 ts Chili powder; 2 tb Lard; Vegetable oil for; 2 tb White vinegar

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INGREDIENTS

1 Dozen corn tortillas
2 sm Dried chiles; crushed
1 ts Garlic powder
1 lb Dry Pinto beans
Salt to taste
1 sm Ham hock
1 ts Chili powder
2 tb Lard
Vegetable oil for
2 tb White vinegar

INSTRUCTIONS

1. Soak beans overnight, covered w/ 3 times their volume of cold water. Drain & rinse. 2. Place all ingredients in a 3-4 qt. sauce pot & add water to cover. Cook, covered, over medium heat until beans are tender & ham is falling off bone. about 1-1/2 to 3 hours. 3. Remove ham bone & blend meat/bean mixture in blender or food processor until frijoles are nearly smooth, but w/ some lumps remaining. The beans may also be pressure-cooked. Salsa verde: 1. Cut tortillas into wedge shapes and deep-fry in 400 F. vegetable oil until crisp. 2. Remove from the oil and drain on clean, dry toweling. Salt lightly and serve warm. SU CASA KETCHUM; SUN VALLEY BEV:DOS EQUIS OR CARTA BLANCA From the . Downloaded from G Internet, G Internet.

NOTES

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Frijoles

1 Dozen corn tortillas
2 sm Dried chiles; crushed
1 ts Garlic powder
1 lb Dry Pinto beans
 Salt to taste
1 sm Ham hock
1 ts Chili powder
2 tb Lard
 Vegetable oil for
2 tb White vinegar

1. Soak beans overnight, covered w/ 3 times their volume of cold water.  Drain & rinse.    2. Place all ingredients in a 3-4 qt. sauce pot & add water to cover. Cook,  covered, over medium heat until beans are tender & ham is falling off bone.  about 1-1/2 to 3 hours.    3. Remove ham bone & blend meat/bean mixture in blender or food processor  until frijoles are nearly smooth, but w/ some lumps remaining. The beans  may also be pressure-cooked. Salsa verde:    1. Cut tortillas into wedge shapes and deep-fry in 400 F. vegetable oil  until crisp.    2. Remove from the oil and drain on clean, dry toweling. Salt lightly and  serve warm.    SU CASA    KETCHUM; SUN VALLEY    BEV:DOS EQUIS OR CARTA BLANCA    From the <Micro Cookbook Collection of Mexican Recipes>.  Downloaded from  G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (129g)
Recipe Makes: 4 Servings

Calories: 457
Calories from Fat: 71 (16%)

Amt Per Serving		% DV

	Total Fat 7.9g	11 %
	Saturated Fat 2.8g	14 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 1.2g
Cholesterol 6.1mg		2 %
Sodium 59.3mg		2 %
Potassium 1600mg		42 %
Total Carbohydrate 71.8g		21 %
	Dietary Fiber 17.9g	71 %
	Sugars, other 53.9g
Protein 24.5g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 457

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