The Real Way to Cook Mexican Beans (by a mexican) скачать в хорошем качестве

The Real Way to Cook Mexican Beans (by a mexican)

Beans with pork Cooking time: Approximately 3 hours | Servings: 4-6 Ingredients • 500 g beans (pre-soaked) I recommend black or pinto beans • 450 g pork chops, cut into cubes or strips • 1 white onion, julienned (sliced into strips) • 4 cloves of garlic, minced or whole just cleanned • 1 tbsp olive oil • 2 bay leaves • Salt to taste ________________________________________ Preparation 1. Place the beans in a large bowl and cover with plenty of water. Allow them to hydrate overnight (at least 8 hours). 2. In the morning, discard the soaking water and replace it with fresh water; let them rest for 2 hours. Rinse the beans one last time under the tap and drain. 3. In a large pot, add the beans along with the tablespoon of olive oil. Cover with water (approximately 5 cm above the level of the beans). 4. Incorporate the salt (start with 1 tablespoon), bay leaves, julienned onion, and minced garlic. 5. Add the chopped pork chops directly into the pot, cover the pot with a lid. 6. Cook the beans in medium heat. 7. Supervise the pot every 30 minutes. Stir gently to ensure even cooking and check the liquid level. It is recommended to taste the broth after 2 hours of cooking; add more salt if necessary. If the water evaporates too quickly, add more water to keep the beans covered at all times. 8. After approximately 3 hours, the beans should be tender and the dish ready to serve. White Rice Servings: 2-3 people Ingredients • 200 g white rice • 300 g water Preparation 1. Place the rice in a bowl. Wash the rice 3 times, or until the water runs clear, to remove excess starch. 2. In a medium pot, combine the washed rice and the 300 g of water. 3. Cover the pot with a tight-fitting lid and bring to a boil. 4. Once boiling, immediately reduce the heat to medium-low. Keep the lid on and simmer for 15 to 20 minutes. 5. After the time has passed and the water is fully absorbed, turn off the heat. Let it rest for a few minutes before fluffing with a fork or spoon.