Frijoles De La Olla
Serves: 4
Mckayla Luettgen
1 January 1970
Based on User reviews:
53
Spice
42
Sweetness
63
Sourness
45
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Rinse and sort the beans, discarding any broken pieces
2
Put in an olla or large, heavy pot, add 3 quarts water, and bring to a boil over high heat
3
This may take from 10 minutes in an enameled cast iron Dutch oven to 30 minutes in the traditional clay pot
4
When the water begins to bubble, immediately lower the heat to a gentle simmer and add the onion, garlic, and lard
5
Cover partially and simmer, stirring occasionally, for 1 to 2 hours
6
If the beans are not covered by at least 1 inch of water, add hot water
7
Add the epazote or cilantro, stir in the salt, and continue to simmer until the beans are almost soft, maybe 2 hours more
8
The centers of these beans should not be al dente
9
Taste and add more salt if needed, then remove the pot from the heat and spoon out and discard the onion, garlic, and herb sprigs
10
The beans are now ready to eat, though they will have even better flavor if allowed to sit for at least a few hours-or better yet, overnight- before reheating and serving
11
(They should be transferred to a storage container with the broth, covered, and stored in the refrigerator, where they will keep for at least 4 days
12
) Serve the beans in small bowls with plenty of the soupy broth and a dollop of the salsa, if desired
13
These beans can also be used to prepare other bean dishes, such as Frijoles Chinos o Fritos, Frijoles Puercos, or Frijoles Charros
14
Rinse and sort the beans, discarding any broken pieces
15
Put in an olla or large, heavy pot, add 3 quarts water, and bring to a boil over high heat
16
This may take from 10 minutes in an enameled cast iron Dutch oven to 30 minutes in the traditional clay pot
17
When the water begins to bubble, immediately lower the heat to a gentle simmer and add the onion, garlic, and lard
18
Cover partially and simmer, stirring occasionally, for 1 to 2 hours
19
If the beans are not covered by at least 1 inch of water, add hot water
20
Add the epazote or cilantro, stir in the salt, and continue to simmer until the beans are almost soft, maybe 2 hours more
21
The centers of these beans should not be al dente
22
Taste and add more salt if needed, then remove the pot from the heat and spoon out and discard the onion, garlic, and herb sprigs
23
The beans are now ready to eat, though they will have even better flavor if allowed to sit for at least a few hours-or better yet, overnight- before reheating and serving
24
(They should be transferred to a storage container with the broth, covered, and stored in the refrigerator, where they will keep for at least 4 days
25
) Serve the beans in small bowls with plenty of the soupy broth and a dollop of the salsa, if desired
26
These beans can also be used to prepare other bean dishes, such as Frijoles Chinos o Fritos, Frijoles Puercos, or Frijoles Charros