Frijoles De Olla Or Beans From The Pot 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 - BEANS



Frijoles De La Olla - Beans image

Another variation on a staple in our house - beans! You can fry these in a bit of olive oil or bacon fat the next day and top with cheese for round two and you may like them even better! I have read that cooking beans with tomatoes causes the beans to be tough. Tough or not, we thought they were really good! From A Taste of Mexico: Mexican, Southwest, and TexMex Favorites.

Provided by cookiedog

Categories     Beans

Time 3h40m

Yield 1 pot

Number Of Ingredients 9

2 cups dried pinto beans
9 -10 cups water
1 medium onion, chopped
3 garlic cloves, minced
1/3 cup bacon drippings
1 (8 ounce) can tomato sauce
1 1/2 teaspoons chili powder
1/4 teaspoon ground cumin
1 1/2 teaspoons salt

Steps:

  • Rinse beans and remove any debris.
  • Place in a large pot and cover with water and all other ingredients except salt. Bring to a boil.
  • Lower heat and cook slowly, loosely covered, about 2 hours then add the salt.
  • Continue to cook, for an additional hour, adding additional hot water as needed until beans are tender and a rich sauce is formed . (Sometimes it may take a total of 4 hours or so depending on the age of the beans and the pot used).
  • Beans should be neither too dry or too soupy.

Nutrition Facts : Calories 2102.9, Fat 74.6, SaturatedFat 27.9, Cholesterol 65.3, Sodium 4923.1, Carbohydrate 274.8, Fiber 66.4, Sugar 22.9, Protein 87.8

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

With no presoaking and salt added from the beginning, these just might be the easiest pot of beans you'll ever cook.

Provided by Rick Martinez

Categories     Bon Appétit     Side     Bean     Green Onion/Scallion     Herb     Garlic     Vegetarian     Vegan     Dairy Free     Wheat/Gluten-Free     Soy Free     Peanut Free     Tree Nut Free

Yield Makes about 3 quarts

Number Of Ingredients 6

3 spring onions or scallions, trimmed, or ¼ medium onion
2 sprigs hardy herbs (such as avocado leaves, rosemary, thyme, or bay)
3 small sprigs tender herbs (such as epazote, cilantro, basil, or mint)
3 garlic cloves, crushed
1 lb. dried beans (such as pinto, black, cannellini, or kidney), rinsed, picked through
2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt

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



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.

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.

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