FRIJOLES DE OLLA
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
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")
Provided by Marcela Valladolid
Time 2h5m
Yield 8 servings
Number Of Ingredients 6
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)
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
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 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
FRIJOLES DE LA OLLA ("CLAY POT" BEANS)
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
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
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
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.
More about "frijoles de la olla tradicional home cooked beans recipes"
FRIJOLES DE LA OLLA RECIPE: HOW TO MAKE PERFECT MEXICAN …
From masterclass.com
4/5 (4)Category SideCuisine MexicanTotal 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.
FRIJOLES DE LA OLLA RECIPE - BON APPéTIT
From bonappetit.com
5/5 (32)Estimated Reading Time 4 minsServings 3
- 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.
FRIJOLES DE LA OLLA RECIPE - MEXICANFOODJOURNAL.COM
From mexicanfoodjournal.com
3.4/5 (9)Total Time 2 hrs 45 minsCategory BeansPublished 2015-03-23
BLACK BEAN FRIJOLES RECIPE - THERESCIPES.INFO
From therecipes.info
BIJOUXS BASICS: FRIJOLES DE LA OLLA (BEANS IN A POT)
From bijouxs.com
FRIJOLES DE LA OLLA + VIDEO - MUY BUENO COOKBOOK
From muybuenocookbook.com
FRIJOLES DE OLLA - COOKSTR.COM
From cookstr.com
FRIJOLES DE LA OLLA : RECIPE - GOURMETSLEUTH
From gourmetsleuth.com
COMFORT FOOD CLASSICS: FRIJOLES DE LA OLLA {COOKED PINTO BEANS}
From lacocinadeleslie.com
{FRIJOLES DE OLLA} EASY MEXICAN-STYLE POT BEANS RECIPE
From saltandwind.com
FRIJOLES DE LA OLLA {#MEATLESSMONDAY #VEGAN}
From confessionsofafoodie.me
FRIJOLES DE LA OLLA (BEANS FROM THE POT) - LETS COOK MEXICAN
From mexicanfoodmemories.co.uk
FRIJOLES DE LA OLLA: STEWED BEANS - VEGICANO.COM
From vegicano.com
BEANS COOKED IN A POT (FRIJOLES DE OLLA) RECIPE
From recipeland.com
POT BEANS (FRIJOLES DE LA OLLA) - PLANT BASED ON A BUDGET
From plantbasedonabudget.com
BEANS: FRIJOLES DE OLLA OR BEANS FROM THE POT - PATI JINICH
From patijinich.com
CROCK-POT FRIJOLES DE LA OLLA - THE OTHER SIDE OF THE TORTILLA
From theothersideofthetortilla.com
FRIJOLES A LA OLLA RECIPES - TUTDEMY.COM
From tutdemy.com
FRIJOLES DE LA OLLA (MEXICAN PINTO BEANS RECIPE)
From aspicyperspective.com
FRIJOLES DE LA OLLA RECIPE RECIPES - TUTDEMY.COM
From tutdemy.com
SIMPLE POT-COOKED BEANS (FRIJOLES DE LA OLLA) RECIPE
From sunset.com
FRIJOLES DE OLLA (MEXICAN POT BEANS) | MEXICAN PLEASE
From mexicanplease.com
COOKING PINTO BEANS (FRIJOLES DE LA OLLA) - MAMá MAGGIE'S KITCHEN
From inmamamaggieskitchen.com
FRIJOLES DE OLLA (MEXICAN POT BEANS) :: RECIPES - CAMELLIA BRAND
From camelliabrand.com
CLAY POT BEANS (FRIJOLES DE LA OLLA) RECIPE - COOKING CHANNEL
From cookingchanneltv.com
FRIJOLES DE OLLA {MEXICAN BEANS} - THYME & LOVE
From thymeandlove.com
FRIJOLES DE LA OLLA TRADICIONAL HOME COOKED BEANS - WEBETUTORIAL
From webetutorial.com
FRIJOLES DE LA OLLA - OH MY VEGGIES
From potluck.ohmyveggies.com
FRIJOLES DE LA OLLA | MEXICAN BEANS FROM THE POT - MEXICO IN MY …
From mexicoinmykitchen.com
FRIJOLES DE LA OLLA (MEXICAN BEAN STEW) :: RECIPES - CAMELLIA BRAND
From camelliabrand.com
MEXICAN-STYLE BEANS (FRIJOLES DE LA OLLA) — ADVENTURE KITCHEN
From adventurekitchen.com
FRIJOLES DE LA OLLA RECIPE (MEXICAN BEANS IN BROTH) - WHATS4EATS
From whats4eats.com
FRIJOLES DE OLLA - COOKS WITHOUT BORDERS
From cookswithoutborders.com
RECIPE: FRIJOLES DE LA OLLA - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
FRIJOLES DE LA OLLA | FLIPBOARD
From flipboard.com
FRIJOLES DE LA OLLA : 5 STEPS (WITH PICTURES) - INSTRUCTABLES
From instructables.com
HOMEMADE BLACK BEANS | FRIJOLES DE LA OLLA RECIPE - YOUTUBE
From youtube.com
FRIJOLES DE OLLA - CHEZ US
From chezus.com
FRIJOLES DE LA OLLA RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
RECIPE: FRIJOLES DE LA OLLA - KITCHN
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love