Frijoles (Bean) Sauce
This recipe transforms simple beans into a rich and savory sauce, perfect for enhancing any meal. The combination of tender beans, aromatic onions, and a hint of chile creates a comforting and flavorful experience. The sauce is then thickened with flour and enriched with meat stock, resulting in a satisfying and versatile dish.
Ingredients
- 2/3 cup Red Spanish beans (Quantity estimated (not specified in original recipe))
- 2 tablespoons Butter (or vegetable shortening) (Originally lard. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
- 1/2 medium Onions (Quantity estimated (not specified in original recipe))
- 2 tablespoons Green or red chile pulp (Quantity estimated (not specified in original recipe))
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1 tablespoon All-purpose flour (Quantity estimated (not specified in original recipe))
- 1 cup Meat stock (Quantity estimated (not specified in original recipe))
Instructions
- 1Cook the red Spanish beans until tender. This may take approximately 1 hour, depending on the beans and your cooking method (stovetop or pressure cooker).
- 2In a pan, melt the butter (or vegetable shortening) over medium heat. Add the onions and cook until softened, about 5 minutes. Add the green or red chile pulp and cook for another 2 minutes, stirring occasionally.
- 3Add the cooked beans to the pan with the onions and chiles. Season with salt. Sprinkle the flour over the mixture and cook for 1 minute, stirring constantly to prevent burning. Mash the beans slightly with a fork or potato masher.
- 4Gradually add the meat stock to the bean mixture, stirring until the sauce reaches your desired consistency. Simmer for a few minutes to allow the flavors to meld. Serve the sauce over meat or whole beans.