Frijoles De La Olla Recipes

FRIJOLES DE OLLA

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.

FRIJOLES DE LA OLLA

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.

FRIJOLES DE LA OLLA

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

Steps:

• Drain and rinse the beans and combine with 3 quarts water or enough to cover the beans by 2 inches and add the bay leaves. Bring to a boil, simmer. After 1 hour add the chilies, onion, garlic, salt, and pepper. Continue cooking 2 to 3 more hours until beans are soft, but not falling apart. Serve the beans in their liquid.

FRIJOLES DE LA OLLA

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.

MEXICAN BEAN STEW ("FRIJOLES DE LA OLLA")

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)

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.

FRIJOLES DE LA OLLA - "POT" 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.