Traditional Frijoles con Veneno

Name: Traditional Frijoles con Veneno
Prep time: 105 min
Cook time: 45 min
Yield: 8
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A traditional recipe from Monterrey, frijoles con veneno are a flavor-packed dish no one can resist! These traditional frijoles con veneno, which roughly translates to “beans with poison”, are only dangerous due to their addictive flavor thanks to the combination of pork ribs, pinto beans, and spicy adobo sauce prepared with ancho and guajillo chiles. Quick and easy to prepare, these frijoles con veneno are about to become one of your favorite Mexican recipes.

Reviewed by Editorial Team of Kiwilimón

Published: 21-02-2022

Preparation

45 mins

Low

In a pot with plenty of boiling water, place pork ribs, onion, and plenty of coarse salt. Cover and cook over medium heat for 30 minutes. Once pork is cooked through, remove and cut into small-sized cubes. Set aside. For the adobo sauce: In a blender, combine ancho chiles, guajillo chiles, garlic, orange juice, apple cider vinegar, cumin, oregano, bay leaf, salt, and pepper and blend until completely incorporated. Set aside. In a saucepan or deep skillet over medium heat, melt a tablespoon of lard and fry pork cubes for 3 minutes. Pour in adobo sauce and bring to a boil stirring constantly. Remove from heat and set aside. In a blender, combine pinto beans, onion, garlic, and chicken broth and blend until smooth. In a saucepan over medium heat, melt lard and add blended beans, 2 to 3 tablespoons of adobo sauce, and a bit of pork. Stir until incorporated, season with salt, and cook until thickened. Serve traditional frijoles con veneno topped with a bit of adobo pork and cilantro, and with flour tortillas on the side.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

146.1

kcal

7.31%

Carbohydrate, by difference

4.7

1.57%

Protein

9.4

18.8%

Total lipid (fat)

15.38%

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100

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Traditional Frijoles con Veneno

Ingredients

Preparation

Nutritional information

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Traditional Frijoles con Veneno

Ingredients

Preparation

Nutritional information

Presentation

Tips

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