Halal Frijoles Recipe: A Staple Mexican Dish Made Easy

Start by sifting through the beans to remove any debris or odd-looking pieces. Then, rinse them thoroughly under cold water using a strainer. Gently move the beans around with your hands to ensure every bean gets cleaned.

If you have the time, soak the beans overnight in enough water to cover them. This step helps soften the beans, reduce cooking time, and makes them easier to digest by releasing some of their natural sugars.
In a large stockpot, combine the soaked beans with 8 cups of fresh water, beef bacon slices, and garlic cloves. Bring the pot to a boil, then reduce to a simmer. Cover and cook for about 2 hours, stirring occasionally to ensure they don’t stick.
For a hands-off method, use a crockpot. Cook the beans on the “bean chili” setting for 45 minutes, or on low for 6 hours. The crockpot method is perfect if you have a busy day and want the beans ready when you are.

After cooking, let the beans sit for about 20 minutes. Add salt to taste and give them a gentle stir.
In a large frying pan, heat the rendered beef bacon fat over medium heat. Add the sliced onion and cook until fragrant and slightly caramelized.
Add the cooked beans and about 1 cup of the reserved bean broth to the pan. Stir everything together, letting the flavors meld.
Mash the beans using a potato masher, leaving some texture for a rustic feel. If you prefer a smoother consistency, pulse the beans with a hand blender until you reach your desired texture.

Mix in a handful of crumbled queso fresco for added creaminess. The cheese melts beautifully into the beans, creating a luscious finish.