Frijoles De Olla 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



Frijoles de la Olla image

Provided by Food Network

Number Of Ingredients 6

4 cups dried, picked over pinto beans, soaked overnight
2 bay leaves
3 Anaheim chilies, seeded, and chopped
2 yellow onion, chopped
3 tablespoons chopped garlic
Salt and pepper, to taste

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



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.

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



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 - "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 OLLA OAXAQUENOS



Frijoles de Olla Oaxaquenos image

This recipe has been adapted from "From My Mexican Kitchen: Techniques and Ingredients" by Diana Kennedy.

Provided by Martha Stewart

Categories     Mexican Recipes

Yield Makes 7 to 8 cups, without the broth

Number Of Ingredients 6

1 pound dried black beans, picked over
1/4 medium white onion, sliced
1 tablespoon pork lard
1 large sprig fresh epazote
2 large garlic cloves, unpeeled
Sea salt

Steps:

  • Cover beans with cold water, and skim off anything that rises to the surface. Drain beans, and transfer to a heavy stockpot.
  • Add onion, lard, epazote, and garlic. Add enough hot water to cover by 4 inches. Cover, and bring to a boil. Reduce to a simmer, and cook until skins tender. Add salt, and continue to cook until beans are soft, but not falling apart, 2 to 3 hours, depending on the beans. If at any time the water level seems to be too low, top the pot off with hot water.

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

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FRIJOLES DE OLLA - SWEET LIFE
2011-02-16 1 tablespoon kosher salt. Clean beans, remove any bits or broken beans and place in bowl. Rinse beans under cold water until water runs clear and drain. Place in a large heavy stockpot, add water. Add onion, bay leaves, garlic and bring to a boil. When the beans have reached the boil stage, reduce heat ,cover and simmer for about 1 1/2 hours.
From sweetlifebake.com
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FRIJOLES DE OLLA TURNIPS 2 TANGERINES
Frijoles de Olla. Olla de frijoles means “a pot of beans.” Frijoles are a staple in the Mexican kitchen and frijoles are an essential part of Mexican food. Pinto beans are the most common beans used, although beans change from region to region. In Mexican cooking, there are three ever present ingredients: chilies, corn and beans. There are many ingredients used in Mexican …
From turnips2tangerines.com
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MEXICAN STEW OR FRIJOLES DE LA OLLA RECIPE - RECIPES.NET
2021-10-18 Instructions. Combine beans and water in a 6-quart heavy bottomed pot or clay pot. Stir in olive oil, onion pieces, garlic cloves and salt. Bring to a boil. Reduce heat, cover and simmer for 2 hours or until beans are tender. Adjust salt as needed. Serve as a main dish with pico de gallo and bolillo (French bread).
From recipes.net
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Top Asked Questions

How to make authentic Frijoles de la Olla beans?
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.
What do you eat with Frijoles de la Olla?
Serving Suggestions Serve a bowl frijoles de la olla as a simple lunch with a stack of hot corn tortillas to dip in the broth. Serve as a side dish for just about anything. Serve with a dollop of fresh Mexican cream. Serve with chopped onion, cilantro and serrano chile. Use the beans to make tacos de frijol or as a garnish for beef tacos.
What can I substitute for epazote in Frijoles de la Olla?
You can make frijoles de la olla with pinto beans, black beans, flor de mayo. or flor de junio beans. If you can’t find epazote you can omit it or substitute Mexican oregano. The oregano changes the taste slightly but is still very good.

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