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Recipe Name: Frijoles De Olla Submitted by: Administrator
Source: Source Description:
Ethnicity: Mexican Last Modified: 2/23/2014
Base: Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 4

1/2 Pound(s) Dry beans, such as pinto
California pink or black
1/4 White onion, roughly sliced
1 Tablespoon(s) Lard, heaping tablespoon
Run beans through hands to pick out any small stones or pieces of
earth.Rinse twice in cold water and drain. Put beans into pot and cover
withenough hot water to come at least 3" above beans.Add 1/2 teaspoon
salt, onion and lard. Bring to simmer. Continuesimmering until skins of
beans are soft. Season to taste with salt.Continue cooking until beans
are very soft and broth is soupy. Beans arebetter eaten day after
cooking, when flavor matures. Makes about 3 1/2 cups.From Tuscon area
newspapers, 1994, 3rd quarter, courtest MikeOrchekowski.

Nutrition (calculated from recipe ingredients)
Calories: 46
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 224.6mg
Potassium: 156.5mg
Carbohydrates: 8.6g
Fiber: 2.6g
Sugar: <1g
Protein: 2.6g

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