Black Beans A La Olla Recipes

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MEXICAN BEAN STEW ("FRIJOLES DE LA OLLA")



Mexican Bean Stew (

Provided by Marcela Valladolid

Time 2h5m

Yield 8 servings

Number Of Ingredients 6

3 cups dried pinto beans
4 garlic cloves, peeled and mashed
1/4 large onion
2 bay leaves
Salt and freshly ground black pepper
Mexican crema or sour cream, chopped fresh cilantro leaves, finely chopped white onion, for serving

Steps:

  • Combine the beans, garlic, onion, and bay leaves in a medium pot. Add enough water to reach about 1 1/2 inches over the beans. Bring to a boil over medium-high heat. Reduce the heat, cover, and simmer until the beans are tender, about 2 hours. Add more water if the beans are absorbing too much liquid. The beans should be soupy when done, with plenty of liquid remaining. Season the beans with salt and pepper, to taste.
  • Ladle the beans and cooking liquid into soup bowls and garnish with Mexican crema, cilantro and chopped white onions. Alternatively, the beans can be drained and use as a filling for soft tacos.

FRIJOLES DE LA OLLA



Frijoles de la Olla image

With no presoaking and salt added from the beginning, these just might be the easiest pot of beans you'll ever cook.

Provided by Rick Martinez

Categories     Bon Appétit     Side     Bean     Green Onion/Scallion     Herb     Garlic     Vegetarian     Vegan     Dairy Free     Wheat/Gluten-Free     Soy Free     Peanut Free     Tree Nut Free

Yield Makes about 3 quarts

Number Of Ingredients 6

3 spring onions or scallions, trimmed, or ¼ medium onion
2 sprigs hardy herbs (such as avocado leaves, rosemary, thyme, or bay)
3 small sprigs tender herbs (such as epazote, cilantro, basil, or mint)
3 garlic cloves, crushed
1 lb. dried beans (such as pinto, black, cannellini, or kidney), rinsed, picked through
2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt

Steps:

  • Bring scallions, herbs, garlic, beans, salt, and 4 quarts water to a boil in a large pot. Reduce heat to medium-low and simmer gently, uncovered, skimming surface and stirring occasionally and adding more water as needed to keep beans covered, until beans are tender, 1½-3½ hours. Cooking time will depend on how old the beans are. Remove scallions, herbs, and garlic.
  • Do Ahead: Beans can be cooked 3 months ahead. Transfer to an airtight container and freeze.

FRIJOLES DE LA OLLA - "POT" BEANS



Frijoles De La Olla -

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

1 lb dried beans (black, pink, or pinto)
10 -12 cups cold water (approximately)
1/4 medium onion, roughly sliced
2 tablespoons pork fat (I use bacon drippings)
2 1/2 teaspoons salt (to taste)
2 large sprigs epazote (if using black beans)

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



Black Beans a la Olla image

Fresh herbs gives a hot Spanish flair to this black bean dish. It's a favorite from my Argentine boyfriend. This is traditionally served over rice.

Provided by kimmers

Categories     Bean and Pea Side Dishes

Time 45m

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil
2 large onions, diced
6 cloves garlic, chopped
1 (19 ounce) can black beans, rinsed and drained
1 (16 ounce) can tomato sauce
2 tomatoes, diced
2 teaspoons ground cumin
½ teaspoon cayenne pepper
¾ cup chopped fresh cilantro
½ cup chopped green onions
¼ cup chopped fresh cilantro

Steps:

  • 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. Stir in the black beans, tomato sauce, diced tomatoes, cumin, and cayenne pepper; reduce heat to medium-low and simmer 5 minutes. Add 3/4 cup cilantro and simmer another 2 minutes. Stir in the green onions and remove from heat. Garnish with 1/4 cup cilantro.

Nutrition Facts : Calories 179.2 calories, Carbohydrate 27.5 g, Fat 5.3 g, Fiber 9.2 g, Protein 8 g, SaturatedFat 0.8 g, Sodium 752.6 mg, Sugar 6.5 g

BLACK BEANS A LA OLLA



Black Beans a la Olla image

Fresh herbs gives a hot Spanish flair to this black bean dish. It's a favorite from my Argentine boyfriend. This is traditionally served over rice.

Provided by kimmers

Categories     Bean and Pea Side Dishes

Time 45m

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil
2 large onions, diced
6 cloves garlic, chopped
1 (19 ounce) can black beans, rinsed and drained
1 (16 ounce) can tomato sauce
2 tomatoes, diced
2 teaspoons ground cumin
½ teaspoon cayenne pepper
¾ cup chopped fresh cilantro
½ cup chopped green onions
¼ cup chopped fresh cilantro

Steps:

  • 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. Stir in the black beans, tomato sauce, diced tomatoes, cumin, and cayenne pepper; reduce heat to medium-low and simmer 5 minutes. Add 3/4 cup cilantro and simmer another 2 minutes. Stir in the green onions and remove from heat. Garnish with 1/4 cup cilantro.

Nutrition Facts : Calories 179.2 calories, Carbohydrate 27.5 g, Fat 5.3 g, Fiber 9.2 g, Protein 8 g, SaturatedFat 0.8 g, Sodium 752.6 mg, Sugar 6.5 g

FRIJOLES DE LA OLLA ("CLAY POT" BEANS)



Frijoles de la Olla (

Provided by Sergio Remolina

Categories     Bean     Onion     Vegetable     Side     Vegetarian     Legume     Healthy     Vegan     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 cups

Number Of Ingredients 5

4 cups dried black beans
1 medium onion, halved
2 cloves garlic
2 tablespoons canola oil or lard
Kosher salt

Steps:

  • Pick through the beans to remove any dirt or stones, then place in a large colander and rinse thoroughly. Transfer the beans to a large bowl, cover with 3 quarts of water, and soak overnight in the refrigerator.
  • Drain the beans, reserving the liquid. Measure the liquid and add water, if needed, to make 2 1/2 quarts. Place the beans in a stockpot or large clay olla. Add the onion, garlic, oil or lard, and the reserved soaking liquid.
  • Bring to a simmer, adjusting the heat to maintain a gentle simmer. Cover and cook, stirring occasionally, until the beans are tender, about 1 1/2 hours. Keep the beans covered with 1 inch of water as they cook, adding boiling water if needed. Remove the onion and garlic and season to taste with salt.

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