Frijoles (Free-hole-ace) are pinto beans cooked in the Mexican style. They're a staple of the N.Mexican diet. Making them at home is very easy, and about 300 times better than what you get in a can.
|1 pound||pinto or black beans|
|1 to 4||jalapeno peppers|
|2 tbl||lard or vegetable oil|
To mince the garlic: place the garlic cloves on a cutting board, and place the flat of a large chef's knife on a clove, then hit the other side with your fist. Peal the clove (it will be easy now). Place the pealed cloves near each other on the cutting board, hold the tip of the chef's knife on the board with one hand about 3" away from the cloves, and rock the blade up and down repeatedly. The edge of the knife is always touching the cutting board, you can't possibly get cut.