This exquisite recipe for beans with poison is traditional in Monterrey. The word “poison” refers to the fat released by the meat when served with the beans, and it is undoubtedly very easy to prepare; you will love it!
6 ancho chiles, without stems or seeds, hydrated in hot water
4 guajillo chiles, without stems or seeds, hydrated in hot water
2 cloves garlic
1 1/2 cups orange juice, seedless
1/4 cups apple cider vinegar
1 teaspoon cumin, whole
1 tablespoon oregano
2 bay leaves
3 cups pinto beans, whole and cooked
1/2 onions, for the beans
1 clove garlic, for the beans
1/2 cups chicken broth, for the beans
salt, for seasoning
pepper, for seasoning
3 tablespoons lard, for cooking
cilantro, for accompaniment
flour tortillas, for accompaniment
Preparation
1h
45 mins
Low
Place the pork rib with meat, the onion, and enough coarse salt in a pot with enough boiling water, cover, and cook over medium heat for 30 minutes. Once the meat is cooked, remove and cut into small cubes. Set aside.
Blend the ancho chiles, guajillo chiles, garlic, orange juice, apple cider vinegar, cumin, oregano, bay leaf, enough salt, and pepper until the ingredients are well combined. Set aside.
Melt a tablespoon of lard in a saucepan or deep skillet and brown the cubed meat over medium heat for 3 minutes. Pour in the marinade, mix, and cook until boiling, stirring constantly. Remove from heat and set aside.
Blend the pinto beans with the onion, garlic, and chicken broth until you obtain a smooth mixture.
Melt lard in a saucepan, cook the ground beans and 2 to 3 tablespoons of the marinade with a little meat over medium-low heat, mix until colored and season with salt, cooking until the beans thicken. Serve the beans with poison, add a bit of meat with marinade, and garnish with cilantro and flour tortillas.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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