Frijoles de Olla

Recipe by: Diana Kennedy | from From My Mexican Kitchen

Cookstr

Course: Side Dish

Total Time: Under 4 Hours

Skill Level: Easy

Cost: Inexpensive

There are regional differences in what is added to beans cooked this way, but each recipe will guide you-or should.

Yield: Makes 7 to 8 Cups, Without The Broth

INGREDIENTS

1 pound (450g) dried beans (bayos, flor de mayo, or pinto )
½ medium white onion, roughly sliced
1 tablespoon lard (optional)
Hot water
Salt to taste

Directions

Pick over the beans carefully to get rid of any little stones or bits of chaff. Cover them in a bowl with cold water and skim off any flotsam, shriveled beans, or anything else you might have missed while picking them over.

Drain the beans and put them into a heavy pot with the onion and lard, if using. Cover well with hot water; it should come about 4 inches above the level of the beans. Cover the pot and set over high heat until it comes to a boil. Lower heat to medium and continue cooking until the skins become tender. Add the salt and continue cooking until the beans are soft but not falling apart. This Will take anywhere from 2 to 3 hours, depending on the age and quality of the beans.

Keep some hot water on hand to top off the water if it is getting low-never add cold water.

Notes

Frijoles Negros De Olla

Makes A Scant 7 cups, Without The Broth

Follow the method for Frijoles de Olla, using 1 pound (450g) black beans and adding a sprig of epazote when you add the salt. Allow for a longer cooking time.

Frijoles De Olla Oaxaquenos

Follow the Frijoles de Olla recipe, adding ½ small head of garlic, cut horizontally, and a large sprig of epazote from the beginning.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings

Calories 211kcal (11%)

Sodium 294mg (12%)

Total Carbohydrate 36g

Fiber 9g

Fat 2g (4%)

Trans Fat 0g

Saturated Fat 1g (4%)