Beans with Cheese (Frijoles con queso)

Name: Beans with Cheese (Frijoles con queso)
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 400 g dried red or pinto beans (soaked overnight); 1 small onion, halved; 1 clove garlic; 2 tbsp lard or oil; 250 ml hot bean cooking liquid; 100 g grated cheese (cheddar or jack); 1 tsp salt; hot sauce to taste

Time: 1 h 20 min4 servingsapprox. 450 kcal / serving (estimated)approx. 25 g protein / serving

Frijoles con queso is a humble but ever-present side or main on the Mexican table: tender beans in a thick, cheesy sauce. With tortillas, rice or eggs it becomes a one-dish meal. It comes together quickly with canned beans, too.

Beans with Cheese (Frijoles con queso) (illustration)

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Method

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Drain the soaked beans and put them on to cook with fresh water (about 1.5 liters), the onion and the garlic.
Bring to a boil, then simmer covered over low heat for 1 hour to 1 hour 15 minutes, until the beans are completely tender. Reserve 250 ml of the cooking liquid.
Heat the lard in a skillet, add the drained beans, and fry them over medium heat.
Mash some of the beans with a fork or potato masher so the sauce is thicker.
Pour in the cooking liquid, simmer for 5 minutes, and season with salt.
Take off the heat and stir in the cheese until melted; season with hot sauce and serve with tortillas.

Source: Project Gutenberg – One Hundred & One Mexican Dishes (May E. Southworth, 1906) – Frijoles con Queso (Közkincs (public domain)), adapted and translated. This page is also licensed Közkincs (public domain).

Tips

Soaked beans cook much faster and are easier to digest; add the salt toward the end of cooking.
Do not pour out the cooking liquid, as it forms the base of the sauce.
With canned beans it is ready in 15 minutes; use 2 cans.

Frequently asked questions

Is it vegan?

Yes, without the cheese and with oil.

How long does it keep?

Up to 4 days in the fridge; 3 months in the freezer.

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