Frijoles De Olla Oaxaquenos Recipes

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FRIJOLES DE LA OLLA



Frijoles de la Olla image

Provided by Marilyn Tausend

Categories     Bean     Side     Cinco de Mayo     Sugar Conscious     Kidney Friendly     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 3 to 4 cups cooked beans and at least 4 cups broth; serves 6 to 10, depending on use

Number Of Ingredients 7

1 pound dried beans (2 2/3 cups large beans or 3 cups small beans)
1/4 white onion
1 head garlic, outer papery skin removed and halved crosswise
1 tablespoon freshly rendered pork lard or canola or safflower oil
3 sprigs fresh epazote, or 6 sprigs fresh cilantro (epazote is the herb of choice for black beans)
1 teaspoon sea salt
Salsa Negra con Chipotles (optional)

Steps:

  • Rinse and sort the beans, discarding any broken pieces. Put in an olla or large, heavy pot, add 3 quarts water, and bring to a boil over high heat. This may take from 10 minutes in an enameled cast iron Dutch oven to 30 minutes in the traditional clay pot. When the water begins to bubble, immediately lower the heat to a gentle simmer and add the onion, garlic, and lard. Cover partially and simmer, stirring occasionally, for 1 to 2 hours. If the beans are not covered by at least 1 inch of water, add hot water. Add the epazote or cilantro, stir in the salt, and continue to simmer until the beans are almost soft, maybe 2 hours more. The centers of these beans should not be al dente.
  • 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. 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. (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.)
  • Serve the beans in small bowls with plenty of the soupy broth and a dollop of the salsa, if desired. These beans can also be used to prepare other bean dishes, such as Frijoles Chinos o Fritos, Frijoles Puercos, or Frijoles Charros.

FRIJOLES DE OLLA



Frijoles de Olla image

Pinto beans are cooked simply in this classic recipe. Make a batch for your next fiesta!

Provided by JOEBOB22

Categories     Side Dish     Beans and Peas

Time 3h5m

Yield 8

Number Of Ingredients 4

10 cups water
2 tablespoons lard
2 cups dry pinto beans, rinsed
2 teaspoons salt

Steps:

  • Measure water and lard into a large pot. Bring to a boil and add beans. Cook over medium heat for 2 to 2 1/2 hours. Season with salt and continue cooking until tender, about 30 more minutes.

Nutrition Facts : Calories 196.3 calories, Carbohydrate 30.2 g, Cholesterol 3 mg, Fat 3.8 g, Fiber 7.5 g, Protein 10.3 g, SaturatedFat 1.4 g, Sodium 596 mg, Sugar 1 g

FRIJOLES DE LA OLLA



Frijoles de la Olla image

Provided by Food Network

Number Of Ingredients 6

4 cups dried, picked over pinto beans, soaked overnight
2 bay leaves
3 Anaheim chilies, seeded, and chopped
2 yellow onion, chopped
3 tablespoons chopped garlic
Salt and pepper, to taste

Steps:

  • Drain and rinse the beans and combine with 3 quarts water or enough to cover the beans by 2 inches and add the bay leaves. Bring to a boil, simmer. After 1 hour add the chilies, onion, garlic, salt, and pepper. Continue cooking 2 to 3 more hours until beans are soft, but not falling apart. Serve the beans in their liquid.

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