Frijoles De La Olla Tradicional Home Cooked Beans Recipes

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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

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 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 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.

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2020-03-04 Frijoles de la Olla Recipe: How to Make Perfect Mexican Beans. Written by the MasterClass staff. Last updated: Nov 8, 2020 • 3 min read. With a name that means, quite …
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4/5 (4)
Category Side
Cuisine Mexican
Total Time 12 hrs 45 mins
  • 1. The day before cooking, soak the dried beans overnight in cold water (this will ensure that the beans cook faster and more evenly). The next day, rinse the beans thoroughly in a colander with cold water to remove any debris. 2. Place the beans in a medium pot and cover with water until the beans are completely submerged and there’s an extra few inches of water above them. Add the garlic, cumin, bay leaf, and epazote. Remove any beans that float to the surface. 3. Bring to a boil then reduce the heat to low to maintain a simmer. Cover the pot. After about 30 minutes, remove the lid, stir the beans, and add more water if needed to cover the beans. Replace the lid and simmer for another 15 minutes. After 15 minutes, taste a bean for doneness—it will likely still be firm, but check every 10 minutes from this point, stirring gently between each test and adding more water as needed. Cook the beans until soft but still whole with skin intact. Season with salt. If using a slow cooker, cook
  • To make these into refried beans, heat 1–2 tablespoons vegetable oil in a large cast-iron skillet over medium heat. Spoon the frijoles de la olla and their liquid into a blender (or a tall vessel if using an immersion blender). Blend until the beans are smooth and resemble a light yet watery paste, adding more water if need be. Pour into the cast-iron skillet and stir well with a wooden spoon to combine. The mixture should be silky smooth and not too thick—it should coat the back of a spoon but still drip off. Taste the beans for seasoning and add more salt if necessary. Top with fresh cilantro and raw chopped onion.
  • Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com/). Gain access to exclusive video lessons taught by culinary masters, including Gabriela Cámara, Chef Thomas Keller, Massimo Bottura, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.
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FRIJOLES DE LA OLLA | MEXICAN BEANS FROM THE POT - MEXICO IN MY …
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FRIJOLES DE LA OLLA RECIPE (MEXICAN BEANS IN BROTH) - WHATS4EATS
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FRIJOLES DE OLLA - COOKS WITHOUT BORDERS
Place the beans in a large pot with the onion and garlic, and pour 10 cups of boiling water on them. Bring to a boil over high heat, reduce heat to low, cover and cook until the beans are tender but not mushy, 2 to 4 hours. Stir only occasionally, to make sure the beans aren’t sticking. Add a little water if necessary.
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RECIPE: FRIJOLES DE LA OLLA - FOOD NEWS - FOODNEWSNEWS.COM
Authentic “Frijoles De La Olla” Mexican Pinto Beans Recipe – Rich zesty pintos made on the stovetop, in the Instant Pot, or in a Crock Pot. 1 hambone *optional (Could use diced bacon, or skip for vegetarian. ) Stovetop Method: Place the dried beans in a large bowl and fill with water, covering the top of the beans by 2 inches.
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FRIJOLES DE LA OLLA : 5 STEPS (WITH PICTURES) - INSTRUCTABLES
Once you have four cups of beans in your collander, rinse the beans under cold water. Give it a minute or two and let the water drain. Give the collander a good shake to get rid of the excess water. Give it a minute or two and let the water drain.
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FRIJOLES DE OLLA - CHEZ US
2013-04-28 Drain. In a large dutch oven add the salt pork, stirring over medium heat, for 3 minutes. Add the yellow onion, stir and cook for another 3 minutes. Add the garlic. Add the drained beans. Place 6 cups of water in with the beans. Bring to a boil. Lower the heat to a very low simmer. Cover.
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FRIJOLES DE LA OLLA RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES …
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RECIPE: FRIJOLES DE LA OLLA - KITCHN
2020-02-03 Rinse and drain under cold water until the water runs clear. Drain. Combine the beans, onion, garlic, and bay leaves in a 6-quart or larger slow cooker and add enough water to cover the beans by at least 2 inches. Cover and cook on the LOW setting for 6 to 8 hours until the beans are tender but not mushy or falling apart, checking after 3 hours ...
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Top Asked Questions

What are Frijoles de olla?
When I started cooking more Mexican inspired bean dishes, I learned about Frijoles de Olla which translates to Mexican Beans from a pot. Frijoles de Olla are traditionally cooked in a clay pot that is glazed on the outside. Using a traditional clay bean pot adds an earthy flavor to the beans that you can't get from using any other type of pot.
How do you cook Frijoles de la Olla beans?
To make these into refried beans, heat 1–2 tablespoons vegetable oil in a large cast-iron skillet over medium heat. Spoon the frijoles de la olla and their liquid into a blender (or a tall vessel if using an immersion blender).
What kind of beans are used to make Frijoles?
I like making them with either Black beans, traditional in the South of Mexico, Peruvian beans, which are more used in the Central part of Mexico, or with Pinto beanswhich are more customary in the North. The latter ones have a creamier feel and more subtle flavor. Traditionally Frijoles de la Olla are cooked in an earthenware pot.
What are Frijoles and how do you cook them?
Make frijoles the centerpiece of a meal. There are enfrijoladas, enchiladas drenched in a chile-laced black bean puree rather than sauce; there are frijoles charros, named for traditional Mexican cowboys and cooked in the flavorful fat of chorizo, bacon, or salt pork and spiced with serrano or jalapeño pepper.

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