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achiote frijoles recado

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Private Recipe by
Annacia *
Moose Jaw, SK

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

yield 2 -4
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For achiote frijoles recado

  • 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
    ground cloves
  • 1 dash
    hot paprika or cayenne
  • salt and pepper
  • 1 Tbsp
    oil
  • * NOTE: EQUIVALENT TO 1/2 CUP DRY BEANS OR 1 15 OZ CAN, DRAINED.

How To Make achiote frijoles recado

  • 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.
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