Ingredients
(6 servings)
- 1/2 kg of canary beans
- 100 g of bacon
- 1 cup of oil
- 3 onions, chopped
- 3 tomatoes, peeled and chopped
- 4 tsp of chopped parsley
- 1/2 cup of evaporated milk
- Salt and pepper to taste
- 1 bell pepper, roasted and peeled
- 1 cup of parmesan cheese
- 2 hard-boiled eggs
Preparation:
To make fréjoles a la Casilda, soak the beans from the day before. Cook them with the bacon. Divide into 2 parts and blend one. Heat half the oil and fry the onion. Add the tomatoes, parsley and milk and stir with a wooden spoon. Add the blended beans. Season with salt and pepper. Mix with the bell pepper in thin strips. In another saucepan, heat the rest of the oil with the whole beans. Add the grated cheese and season with salt and pepper. Spread the blended beans in an ovenproof dish. Top them with the whole-bean mixture. Garnish with the bacon and bake at moderate heat (175º C – 350ºF) for 15 minutes.
Serve these fréjoles a la Casilda garnished with hard-boiled egg, bell pepper and chopped parsley
