Black Beans A La Olla Recipes
FRIJOLES DE LA OLLA - "POT" BEANS
Frijoles de olla are usually served with the broth in small earthenware bowls and scooped up with a tortilla or eaten with a spoon. You can top them with a bit or creamy cheese, chopped tomato, or a small amount of chile. They are even better the next day, and can be used for burritos or as a side to carne asada. From Diana Kennedy's Recipes from the Regional Cooks of Mexico.
Provided by cookiedog
Categories Beans
Time 2h40m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Rinse the beans in cold water and make sure there are no small stones or dirt clumps. Put them in a pot and cover with cold water. Add the onion and lard and bring to a boil, then lower the flame and let the beans simmer, covered, unti they are just soft and the skins are breaking open - about 2 hours for black beans and 1 1/2 for other varieties. (The timing depends of the age of the beans, how long they have been stored, and on the efficiency of the pot in which you are cooking them.) Add the salt and continue cooking over a low flame for another hour, until the beans are completely soft and the broth thickish and soupy.
- For black beans, add the epazote just before the end of the cooking time, as it tends to lose flavor if cooked for too long.
Nutrition Facts : Calories 181.6, Fat 20, SaturatedFat 10, Cholesterol 21.8, Sodium 586.2, Carbohydrate 0.3, Sugar 0.1
BLACK BEANS A LA OLLA
Fresh herbs give this popular Argentine dish a nice flavor boost. It's most traditionally served over rice.
Provided by Vicki Butts (lazyme)
Categories Vegetables
Time 35m
Number Of Ingredients 11
Steps:
- 1. Heat the olive oil in a large pot over medium-high heat; cook the onions and garlic in the oil until the onions are translucent, 5 to 7 minutes.
- 2. Stir in the black beans, tomato sauce, diced tomatoes, cumin, and cayenne pepper; reduce heat to medium-low and simmer 5 minutes.
- 3. Add 3/4 cup cilantro and simmer another 2 minutes.
- 4. Stir in the green onions and remove from heat.
- 5. Garnish with 1/4 cup cilantro.
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MEXICAN BLACK BEANS (FRIJOLES DE LA OLLA) RECIPE
From sidechef.com
- Add the Vegetable Oil (3 tablespoon) to a deep pot over medium heat. Add the Yellow Onion (1) and cook until golden, stirring often, about 10-15 minutes.
- Add Black Beans (1 pound) and Water (2 quart) to the pot with the onion. Remove any beans that float. Add Epazote (1 sprig) if using, and bring to a boil. Reduce heat and simmer, partially covered, for about 2 hours.
- Stir the beans from time to time, and make sure that the water is about 1/2 inch above the beans at all times. Add more if it sinks below this level. You want the beans to be cooked all the way through and creamy. If they aren’t ready after 2 hours, simmer a little longer, adding a bit more water if necessary.
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From mexicoinmykitchen.com
- Clean the beans by passing them thru your hands and picking out any small rocks and dried up or broken beans. These have to be removed before cooking. Depending on the brand, some beans are already really clean and this step is not necessary.
- Place the beans into a large stockpot with the onion and garlic. Add the water and lard, if using. Remove any beans that float to the surface, they are probably too old and damaged. Remember that beans expand while cooking, that is why you need a large pot. Do not add the salt yet! The skins of beans will become tough and it will prevent them from becoming tender and will burst. Add the salt until they are almost cooked.
- Cover the pot and turn the heat to medium high and bring to a boil. When they start boiling, reduce the heat to simmer gently. The cooking time will depend on the freshness and size of the beans from, 1 1/2 hour up to 3 hours. Add hot water if needed during the cooking process to keep the level over 2 inches. Stir the beans occasionally.
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