Frijoles De La Olla Clay Pot Beans Recipes

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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

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.

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 LA OLLA TRADICIONAL (HOME COOKED BEANS)



Frijoles De La Olla Tradicional (Home Cooked Beans) image

This recipe is the first portion of making Frijoles Charros Rapidos (Quick Cowboy Beans)Recipe #221894. This is my version of cooking Pinto Beans. To Soak or Not: Mexican cooks don't soak beans because they know that throwing out the soaking liquid isn't good. It doesn't do much to make them more digestible and it makes the beans turn out pale in color and flavor. Variations: Cut 1 ½ to 2 pounds of boneless pork shoulder roast into 1 inch cubes. Spread on a baking sheet and slide close up under a hot broiler. In about 5 minutes, when the meat is brown, turn over and brown the other side. Transfer to a slow cooker or large pot. Prepare the recipe as described, with the addition of the meat. Serve in deep bowls with salsa, a salad and warm tortillas.

Provided by Witch Doctor

Categories     Beans

Time 6h30m

Yield 7-8 cups

Number Of Ingredients 2

1 lb about 2 1/2 cups dried beans (No lentils, garbanzos or favas)
2 tablespoons fresh pork fat (or use vegetable or bacon drippings)

Steps:

  • Spread the beans on a baking sheet and check for stones, dirt clods or anything else you wouldn't care to eat. Scoop into a colander and rinse. If using a slow cooker, first pour the beans into a medium large pot, pour in 2 quarts of water and bring to a rolling boil over high heat; then pour into the slow cooker. Add the lard (or oil or bacon drippings), onion and, if using, the epazote or avocado leaves. (Lightly toast the avocado leaves in a dry skillet).
  • Cook the beans in the slow cooker for at least 6 hours for the beans to become tender, though you can leave them cooking for up to 10 hours. When the beans are tender, stir in 1 ½ tsp salt and simmer for a few minutes longer. Taste and season with additional salt if needed. Remove the epazote or avocado leaves, if using, and the brothy beans are ready.

Nutrition Facts : Calories 257.7, Fat 28.6, SaturatedFat 14.2, Cholesterol 31.1

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

There is nothing that feels more like comfort food than a fresh batch of brothy, tender pinto beans topped with cilantro, jalapeños and avocado, and served with warm tortillas. It's so simple, yet so filling and delicious. Frijoles de la olla are beans cooked in a pot, and here, that pot is an electric pressure cooker, which makes preparation quicker and even more hands-off. Seasonings like dried chiles, garlic and dried mushrooms take the broth's flavor to another level. For a spicier version, toss in some chiles de árbol, too. You can swap in dried black or flor de junio beans for an equally delicious and rich broth. Any leftovers would be great in enfrijoladas or chili.

Provided by Jocelyn Ramirez

Categories     dinner, beans, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

2 cups dried pinto beans (12 ounces)
1 large dried ancho chile or 3 dried pasilla chiles, stemmed, seeded and rinsed
2 large dried guajillo chiles, stemmed, seeded and rinsed
1 dried avocado leaf
2 dried bay leaves
2 large black garlic or regular garlic cloves, peeled
1/4 cup mixed dried mushrooms (1/4 ounce), coarsely crumbled if large
1 tablespoon kosher salt (Diamond Crystal), plus more to taste
2 jalapeños, halved lengthwise
8 corn tortillas, for serving
1/4 cup tightly packed cilantro leaves
2 ripe Hass avocados, pitted, peeled and sliced

Steps:

  • Add the beans, chiles, avocado leaf, bay leaves, garlic, dried mushrooms, salt and 8 cups water to an electric pressure cooker (such as an Instant Pot), and set to cook for 40 minutes at high pressure.
  • During the last few minutes of cooking, lightly char the jalapeños over the open high flame of a gas burner, or sear them on a comal or in a dry, heavy skillet over medium-high heat until blackened and beginning to soften, 3 to 5 minutes over a flame or about 10 minutes in a skillet. Use heatproof tongs to turn occasionally. Once cooked, set aside.
  • Once the pressure cooker has completed cooking, carefully release the pressure to open the lid. Taste test at least 5 beans to make sure they are all tender and fully cooked. If any are not, set the machine to its "sauté" function and bring the liquid to a boil. Simmer until the beans are smooth and soft.
  • Discard the avocado and bay leaves. If you'd like a more full-bodied broth, transfer the chiles, garlic and 1 1/2 cups cooking liquid to a blender or food processor, blend until completely smooth, and return to the pot of beans. Taste for salt and adjust as needed.
  • Warm the tortillas over the open flame of a gas burner or on a comal or in a dry, heavy skillet over medium-high heat until soft. Divide the beans and rehydrated mushrooms among bowls, then top with cilantro, avocado and charred jalapeños. Sprinkle a pinch of salt on the avocado slices and serve with the warmed tortillas.

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