Achiote Frijoles Recado Recipe

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Achiote Frijoles Recado

Annacia *

By
@Annacia

Another recipe that I'm saving to use Achiote in.


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Serves:

2-4

Prep:

15 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1 1/2 c
cooked pinto or black beans*
1/2
white onion, finely chopped
1
jalapeno, seeded, minced
3
cloves of garlic, crushed
1 c
water or stock
1
large lemon, juice of
1 Tbsp
tomato paste
1 tsp
ground annatto powder
1/2 tsp
ground cumin
1/2 tsp
oregano
1 dash(es)
ground cloves
1 dash(es)
hot paprika or cayenne
salt and pepper
1 Tbsp
oil

* NOTE: EQUIVALENT TO 1/2 CUP DRY BEANS OR 1 15 OZ CAN, DRAINED.

Directions Step-By-Step

1
In a medium pot, heat oil over moderate heat.
Saute onions until browned, then add jalapeno and garlic.
Fry for another minute or two, then add the spices and tomato paste.
Cook until fragrant.
2
Pour in water/stock, lemon juice, stir well making sure to scrape up the fond at the bottom.
Stir in the beans, bring to a simmer and cover, reducing the heat to low.
3
Let the beans cook for 30 to 45 minutes, checking periodically to ensure they haven't boiled dry.
Add water as necessary.
When done, the beans will be tender and the sauce extremely thick.
4
Serve on the side as an accompaniment, or as part of a burrito.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: Mexican