In Mexico, cooks traditionally fry their beans in homemade pork lard, which yields a wonderful flavor. My version—learned from my friend and extraordinary cook, Yolanda Resendiz— substitutes vegetable oil with excellent results.
|2||cups||dried red beans|
|~||vegetable oil for frying|
|1/2||cup||queso fresco cheese, crumbled **|
|* Canned broth or homemade Chicken Stockgives the best flavor. If you have dietary restrictions, substitute vegetable broth or water.**Locate queso fresco cheese in Mexican markets, or you can substitute feta or Monterey jack.|