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Frijol – Official State Vegetable of New Mexico
The pinto bean (Spanish: frijol pinto, literally “painted bean”) is named for its mottled skin (compare pinto horse), hence it is a type of mottled bean. In the southwest United States, the pinto bean is an important symbol of regional identity. Along with the chile/chilli, it is one of the official state vegetables of New Mexico (under the name frijol). The prepared beans are commonly known as frijoles.
Source: Wikipedia
According to the New Mexico State Legislature, in 1965, the legislative debate over the adoption of the state vegetable centered on the argument that the two vegetables were inseparable, so both the chile and frijoles were adopted as the official state vegetables.
Frijoles Recipe
Cooking and Preparation Time: 12 hours+
First Round of Ingredients
- 1-1/2 – 2 cups pinto beans
- 10 cups water
- ham hock or a couple of strips of bacon
- 3 bay leaves
- a couple of hot dry red chiles like pico de gallo or pequin
Second round of ingredients
- Half a dozen cloves of garlic
- 1 Tablespoon dry leaf oregano
- 1 tsp. whole cumin seed, crushed a bit
- Black pepper to taste
- 1-4 Tablespoon ground chile powder
- 1 tsp. vinegar
Third round of ingredients
- 1/2 tsp. baking soda
- 1/2 tsp. sugar
- bit of salt
Directions
- Wash and clean beans thoroughly and then soak them overnight with the first round of ingredients.
- Heat ingredients until they are at a medium simmer. Simmer for several hours.
- Add second round of ingredients and simmer for several hours until beans are tender.
- Add water as needed during this time. Water should cover the beans. Simmer until beans are tender.
- Remove mixture from heat and add third round of ingredients.
Note: Don”t add the salt until the frijole (beans) are done, or they will get tough. For refried beans (frijoles refritos), take some of the bean mixture and fry it in a pan with some bacon grease.
Delicious Frijoles Just for You
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