Frijoles de la Olla
Soft, brothy pot beans simmered with onion and garlic. The base for many Mexican meals.
Serves 8
Prep 10 min
Cook 2 hr
Ingredients
- 1 lb dried pinto beans, rinsed
- 1/2 white onion, left whole
- 4 cloves garlic, peeled
- 2 sprigs epazote or cilantro
- 1 tablespoon vegetable oil
- 8 cups water
- 2 teaspoons salt
Steps
Step 1. Put the beans, onion, garlic, epazote, oil, and water in a large pot. Bring to a boil.
Step 2. Lower the heat, partly cover, and simmer for 1.5 to 2 hours, adding hot water if the beans stop being covered, until soft and creamy.
Step 3. Stir in the salt in the last 20 minutes.
Step 4. Serve in bowls with their broth, or drain and use for tacos and burritos. They keep 5 days in the fridge.
Where this recipe comes from
Yoribang Mexican recipes, part two by Yoribang. License: Free to use. View the original (opens in a new tab)
More Yoribang write-ups of Mexican dishes. Corn tortillas, dried hibiscus, queso fresco, cotija, and Mexican chocolate are sold at Latin grocery stores and many supermarkets. Chile heat varies from one pepper to the next, so taste a little before adding more.