120 MIN

Frijoles de la Olla

Name: Frijoles de la Olla
Prep time: 10 min
Cook time: 1 h 50 min
Total time: 2 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 1/8 lb dried pinto beans (picked over and rinsed); 1 white onion (halved); 5 clove garlic (lightly crushed); 2 bay leaves; 1 tsp epazote (dried, optional); 2 tsp sea salt; 2 3/4 quarts water; 2 tbsp vegetable oil

Pinto beans simmered slowly with onion until the broth turns silky.

vegetarianvegandairy-freegluten-freebeans-legumesslow-cook

Ingredients

1 1/8 lbdried pinto beans, picked over and rinsed
1white onion, halved
5 clovegarlic, lightly crushed
2bay leaves
1 tspepazote, dried, optional
2 tspsea salt
2 3/4 quartswater
2 tbspvegetable oil

Method

1
Put the rinsed beans in a large heavy pot with the water, onion halves, garlic, bay leaves and oil. There is no need to soak them overnight.
2
Bring to a boil, skim any foam, then drop to the barest simmer and cook partly covered for 90 minutes. Top up with hot water if the beans ever come uncovered.
3
Once the beans are tender but not yet falling apart, stir in the salt and the epazote and cook for a further 20 minutes.
4
Fish out the onion, garlic and bay. Taste the broth and add more salt — it should taste like a light soup, not like water. Serve the beans in their broth.

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