achiote frijoles recado
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Another recipe that I'm saving to use Achiote in.
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yield
2 -4
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For achiote frijoles recado
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1 1/2 ccooked pinto or black beans*
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1/2white onion, finely chopped
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1jalapeno, seeded, minced
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3cloves of garlic, crushed
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1 cwater or stock
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1large lemon, juice of
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1 Tbsptomato paste
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1 tspground annatto powder
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1/2 tspground cumin
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1/2 tsporegano
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1 dashground cloves
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1 dashhot paprika or cayenne
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salt and pepper
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1 Tbspoil
- * NOTE: EQUIVALENT TO 1/2 CUP DRY BEANS OR 1 15 OZ CAN, DRAINED.
How To Make achiote frijoles recado
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1In 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.
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2Pour 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.
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3Let 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.
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4Serve on the side as an accompaniment, or as part of a burrito.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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