New Mexico State Dish (Recipe)

Frijoles (Official Vegetable/Side Dish) Frijoles Frijole beans can accompany almost any dish imaginable in New Mexico, and are often served with rice, a main course, and salad. They're a standard daily food, and many New Mexicans have frijoles almost every day. With corn tortillas, leftover frijoles and red chili sauce are a common quick snack or meal. The dish can be as simple as cooked pinto beans and lard, though bacon, onion, garlic, and sometimes a little chili powder can be added. Recipe Serves 6 INGREDIENTS 3 cups (720 ml) dry pinto beans 1/4 cup (60 ml) lard Salt to taste INSTRUCTIONS Place beans in a bowl with water to cover and soak overnight. Drain, rinse, and transfer beans to a large soup pot and cover with water. Bring to a boil over high heat, reduce heat to low, and simmer until tender. If needed, add just enough additional water to keep the beans covered as they cook. Add lard and salt and simmer for another 30 minutes. Serve hot or warm. VARIATIONS Bacon can be substituted for lard. Fry 4 strips bacon until crisp, and then chop or crumble. Add bacon and drippings to taste instead of lard. Up to 1/4 cup (60 ml) chopped mild green chiles, 1–2 cloves crushed garlic, or 1 minced onion can be added with the bacon. Up to 2 cups (480 ml) cheddar cheese can be added instead of the lard. Stir grated cheese into beans just before serving. -World Trade Press