Subject: Frijoles con Queso (Beans with Cheese)
From: Unicorn (unicorn@indenial.com)
Date: Wed Apr 24 2002 - 10:40:49 EDT
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F O O D F U N N Y
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Reader Nancy says that fishing is very popular on Long Island where
she lives, so who knows? This may be a true food funny.
A boy was taking care of his baby sister while his parents went to
town shopping. He decided to go fishing and he had to take her along.
"I'll never do that again!" he told his mother that evening. "I
didn't catch a thing!"
"Oh, next time I'm sure she'll be quiet and not scare the fish away,"
his mother said.
The boy said, "It wasn't that. She ate all the bait."
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T O D A Y ' S R E C I P E
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To my mind, no Mexican meal is complete without beans. Here is a
recipe typical of the style of northern Mexico:
Frijoles con Queso (Beans with Cheese)
1 lb (450 g) dried pinto beans, picked over and
soaked in water overnight, drained
1 onion, coarsely chopped
4-6 cloves garlic, peeled
Salt to taste
1/4 cup (60 ml) corn or vegetable oil
1 onion, finely chopped
1 lb (450 g) Oaxaca or mozzarella cheese, shredded
Chopped onion for garnish
Chopped cilantro (coriander leaves) for garnish
Combine the beans, onion, and garlic in a large pot and add three
times the volume of water. Bring to a boil and simmer covered for 1
1/2 hours, until the beans are tender. Drain and add salt. Mash the
beans along with the onion and garlic thoroughly, or process in an
electric food processor until fairly smooth. Heat the oil in a pot
over moderate heat and saute the finely chopped onion until lightly
browned, about 10 minutes. Add the beans and gradually stir in the
shredded cheese until thoroughly combined and heated through. Garnish
with chopped onion and cilantro. Serves 6 to 8.
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