Nona’s Fijones

Submission by: Lorraine Mraz

Cook’s Note: This is a recipe that my Nona served for Friday night dinner and the leftovers were mixed with Spanish rice on Saturday night. My mom made it for the family but not always on Fridays and many times there were no leftovers. I continued to make it for my family and now that my children have moved on, there are leftovers for me and my husband to add to the Spanish Rice.

SERVES: Approximately 8



  • 1 lb. Jack Rabbit Great Northern Beans
  • 2 T. vegetable oil
  • 1 ½ lb. beef stew meat, cubed and patted dry
  • 2-3 stew bones (optional), patted dry
  • 1 large onion, diced
  • 8 oz. can tomato sauce
  • 6 c. water
  • French bread, as needed



  • To prepare beans: Presoak and cook as directed.
  • In a large soup pot or Dutch oven, heat oil and add meat and bones. Sauté until meat is browned. Do not crowd meat and bones. If needed, brown in batches. Remove meat and bones to dish.
  • Add diced onion to pot and brown well.
  • Return meat and bones to pot and add tomato sauce and water. Bring to a boil, reduce heat and simmer 1 hour.
  • Add presoaked Great Northern Beans and season to taste with salt and pepper. Bring to a boil. Reduce heat and simmer 1 hour or until beans are tender.

Serve with French bread.



  • 2 ½ c. water
  • 2 T. margarine or butter
  • 8 oz. can tomato sauce
  • 1 c. long grain rice
  • Salt, to taste



  • In a pot or frying pan, bring water to boil.
  • Add butter, tomato sauce, rice and salt. Bring to a boil. Reduce heat, cover and simmer for 25 minutes or until water is absorbed.
  • Mix with leftover beans and serve with French bread.


< Back to recipes