Frijoles De La Olla Mexican Pinto Beans Recipes

MEXICAN BEAN STEW ("FRIJOLES DE LA OLLA")

Mexican Bean Stew (

Provided by Marcela Valladolid

Time 2h5m

Yield 8 servings

Number Of Ingredients 6

Ingredients

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 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

Ingredients

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 (MEXICAN STYLE PINTO BEANS)

Frijoles (Mexican Style Pinto Beans) image

Beans are a part of everday eating in the Southwest. Frijoles are served either soupy in broth or mashed and fried (frijoles refritos- or refried beans). This mouthwatering recipe features both variations. Tip: If you want the beans extra spicy, do not remove the seeds from the chiles. Prep time does not include soaking. From Ladies Home Journal.

Provided by BecR2400

Categories Beans

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

1 lb dry pinto beans
1 tablespoon olive oil
1/4 lb salt pork, rind removed or 1/4 lb sliced bacon, finely chopped
1 cup chopped onion
1 serrano chilies or 1 jalapeno chile, finely chopped
1 tablespoon finely chopped garlic
6 cups water
1/4 teaspoon cumin seed
2 1/2 teaspoons salt

Steps:

Soak beans according to package directions; drain.
Heat oil in stock pot or dutch oven over medium-high heat.
Add salt pork; cook 2 minutes, until browned.
Reduce heat to medium; add onions and chile and cook 4 minutes.
Add garlic and cook 1 minute.
Add drained beans, water and cumin seed.
Bring to a boil; reduce heat to medium-low, cover and simmer 30 minutes.
Add salt and continue to cook 25 to 35 minutes more, until tender.
(Can be made ahead. Cool. Transfer to large microwaveproof container. Cover and refrigerate overnight. To reheat: Microwave on high 10 minutes, stirring once after 5 minutes, until heated through.) Makes 7 cups.
Refries Beans (frijoles refritos):.
Heat 1 tablespoon olive oil or lard in large skillet over medium-high heat.
Add 1/2 cup finely chopped onion and cook 2 to 3 minutes, until browned.
Add 2 teaspoons finely chopped garlic and cook 30 seconds.
Add 2 cups cooked beans and 1/3 to 1/2 cup bean liquid to skilet.
(Or, microwave 2 cups refrigerated beans and 1/3 to 1/2 cup bean liquid on High, 2 to 3 minutes, until room temperature, and add to skillet).
Mash beans and liquid coarsely with back of wooden spoon or potato masher.
Cook 1 to 2 minutes more, untilheated through, addingmore bean liquid or water if needed.
Transfer beans to a food processor.
Process just until smooth.
Makes 2 cups (4 servings).

Nutrition Facts : Calories 133, Fat 10.9, SaturatedFat 3.6, Cholesterol 9.8, Sodium 817.7, Carbohydrate 7.1, Fiber 0.3, Sugar 0.7, Protein 3.2

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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.

Frijoles De La Olla Mexican Pinto Beans Recipes

MEXICAN BEAN STEW ("FRIJOLES DE LA OLLA")

FRIJOLES DE OLLA

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

FRIJOLES (MEXICAN STYLE PINTO BEANS)

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