Erica's Cocina

Lets have some fun making some AWESOME and authentic Mexican Food

Frijoles de la Hoya (Beans in a pot) September 28, 2010

Frijoles de la hoya literally means, beans in a pot. You will find these beans in almost every Hispanic home. They are the foundation to an array of scrumptious dishes and they can also be enjoyed right out of the pot. I do this often ;O) Nothing better than a bowl of fresh frijoles de la hoya. When I was growing up, I could eat beans for breakfast, lunch, and dinner without any complaints. Once you have these freshly made beans, you’ll never go back to those can beans again, trust me. Buen Provecho!

Ingredients:

16oz or 2cups Dry Pinto Beans

8cups Cold Water

1 Garlic Clove

Salt

Directions:

Sort beans by removing any debris and cracked beans. Rinse under cold water to remove any dirt.

In a pot, add beans, water, and garlic.

Bring to a boil. Reduce heat to a gentle simmer and cover. Let simmer for 1 1/2 to 2 hours or until tender.

Add salt to personal taste and let simmer for an additional 10 minutes so the beans may absorb the flavor. Make sure not to add salt before the beans are tender. Adding the salt before will not let the beans become tender. You will end up with tough skin. No bueno ;O) Remove from heat. Refrigerate unused portion.

Now that you know how to make your own awesome Frijoles de la Hoya, you can go on and make tostadas, sopes, refried beans, etc, etc.  The possibilities are endless!

BUEN PROVECHO!

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Update! ;O) August 13, 2010

Filed under: Cooking,Cooking Stories — ericascocina @ 1:28 AM
Tags: , , , , ,

It has been over a month since I have posted and I apologize for the lapse…

Sooooo much has happened since my last post, but you better believe I’m going to UPDATE you on every detail!

Two weeks ago, I finished a six-week Condensed Culinary School series at EatzLa in West Hollywood. This course was amazing! It went through the whole shebang. Started with basic knife skills, flavorings/ aromatics, and mother sauces. Working with mother sauces opened my eyes to an array of inspirations for recipe tasting. I will be sure to give you the recipes when I perfect them ;O) Then we moved on to making pizza and pasta from scratch. Let me tell you, after making my own pasta and finding it was not that difficult at all, I do not think I will ever buy packaged pasta again. It was simply amazing! We then moved on to chicken, seafood, beef entrees and sides. I learned about sauces that go well with these proteins and again, I came out with sooo many inspirations for me to work with. One of the coolest things I did was ignite some Cognac to make one of the sauces. Wow, that gave it such wonderful flavor. Although I learned a lot in this series of classes, I was also pleasantly surprised to find that many of the technical skills taught I already used on a regular basis with my cooking. When I first heard the word “searing”, I was not sure what the heck that was. However, when it was demonstrated, I was like, Oh I sear all the time (hahahaha). It also made me realize cooking is one of those things that either you have a niche for it or you do not. Some things just can’t be taught; like properly seasoning. I was amazed on how many people under seasoned their dishes. All in all the class gave me the confidence that I am going in the right direction with my cooking ;O)

Along the way, I also purchased some amazing hardware, a WÜSTHOF Classic Icon Knife! I had tried about three other knives and none of them seemed to “feel right”. Then, she handed me the Classic Icon, it was as if it was custom built for my hand. The curve on the handle was perfect, the weight was exact, and the style was ALL me. The search was over; the decision made in less than 30 seconds. It was destiny ;O)

 

 
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