Frijoles with Crema

30 MINS.
2 HRS.


To Cook the Beans

  • 2.2lb black beans
  • 2 tbsp salt – adjust to taste
  • ½ onion, chopped
  • ¼ cup lard
  • 1 jalapeño pepper


For plating

  • ½ cup Tío Francisco Crema Centroamericana
  • ½ cup Tío Francisco Queso Cotija
  • ¼ cup red onion, chopped
  • ¼ cup cilantro, chopped


To Cook the Beans

  1. The day before cooking, add the beans to a bowl and cover with water. Let them soak overnight.
  2. The next day, drain the beans and add them to a pot. Cover them with fresh water. The water level should be at least 3 inches above the beans (you will need about 3 liters).
  3. Bring to a boil and then lower the heat. Cover and cook for about 2 hours, or until the beans are tender. Add the salt and stir.
  4. Heat a separate pot over medium heat and add the lard. When hot, add the onion and fry it for 1 minute. Add the beans and jalapeño (whole).
  5. Simmer for a few minutes and adjust salt to taste. Remove from heat and serve.


To Cook the Beans
Serve each bowl with Tío Francisco Crema Centroamericana, Tío Francisco Queso Cotija, onion and fresh cilantro.


Soaking the beans overnight is a very important step for obtaining the perfect consistency and results. Store any leftover beans in a sealed container or bag in the fridge or freezer.

La calidad está en el nombre

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