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
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 - BEANS
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
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 LA OLLA
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
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
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
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.
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FRIJOLES DE LA OLLA | MEXICAN BEANS FROM THE POT | MEXICO ...
From mexicoinmykitchen.com
5/5 (4)Total Time 50 minsCategory Basic Recipes, SoupsCalories 200 per serving
- Clean the beans by passing them thru your hands and picking out any small rocks and dried up or broken beans. These have to be removed before cooking. Depending on the brand, some beans are already really clean and this step is not necessary.
- Place the beans into a large stockpot with the onion and garlic. Add the water and lard, if using. Remove any beans that float to the surface, they are probably too old and damaged. Remember that beans expand while cooking, that is why you need a large pot. Do not add the salt yet! The skins of beans will become tough and it will prevent them from becoming tender and will burst. Add the salt until they are almost cooked.
- Cover the pot and turn the heat to medium high and bring to a boil. When they start boiling, reduce the heat to simmer gently. The cooking time will depend on the freshness and size of the beans from, 1 1/2 hour up to 3 hours. Add hot water if needed during the cooking process to keep the level over 2 inches. Stir the beans occasionally.
FRIJOLES DE LA OLLA RECIPE: HOW TO MAKE PERFECT MEXICAN …
From masterclass.com
4.3/5 (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.
RECIPE: FRIJOLES DE LA OLLA - KITCHN
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Estimated Reading Time 2 mins
FRIJOLES DE LA OLLA RECIPE - MEXICANFOODJOURNAL.COM
From mexicanfoodjournal.com
3.2/5 (7)Total Time 2 hrs 45 minsCategory BeansPublished 2015-03-23
FRIJOLES DE OLLA (MEXICAN POT BEANS) | MEXICAN PLEASE
From mexicanplease.com
4.7/5 (11)Total Time 2 hrs 5 minsServings 12Calories 120 per serving
- Sort through the beans and discard any rocks or shriveled beans. Rinse the beans and drain well.
- Add beans to a pot and cover with 2-3 quarts of water, or so the water level is 2" above the beans. Add the roughly chopped onion and 2-3 tablespoons of lard.
FRIJOLES DE LA OLLA (POT BEANS) - JANE'S FONDA | MEXICAN ...
From janesfonda.com
Category Side Dish, SoupTotal Time 1 hr 45 mins
- Place beans in a colander or sieve in the kitchen sink. Remove any debris and visibly bad-looking beans. Thoroughly rinse.
- Place in a pot and cover with 5cm (2 inches) of water. Remove any beans that float to the surface. Continue with optional soaking or skip to step 4.
- Long soak: Soak for 8 hours or overnight. Drain the water and rinse, or use water to cook with. Top up pot to cover beans by 5cm (2 inches).Alternatively, use the quick soak method: turn heat to high, and once the water is boiling, boil for 1 minute. Cover and soak for an hour. Drain the water and rinse, or use water to cook with. Top up pot to cover beans by 5cm (2 inches).
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 - MARICRUZ AVALOS KITCHEN BLOG
From maricruzavalos.com
5/5 (1)Category Side DishCuisine MexicanCalories 1464 per serving
- The night before clean and wash very well the beans. Place them into a large bowl and cover them with water for at least 6cm (2,5 inch).
- The next day in the morning discard the liquid where beans were soaked and give them a good rinse with cold water.
- Add garlic, onions and salt. Pour water to cover them for about 4 cm (1,5 inches) and cook in high for about 4 hours (or 6-8 hrs in low).
BEANS: FRIJOLES DE OLLA OR BEANS FROM THE POT - PATI JINICH
From patijinich.com
4.3/5 (6)Servings 5Cuisine MexicanCategory Side Dish
- Rinse the beans in cold water and drain. Place them in a big heavy pot and cover with enough water to come up to at least 3″ above the top of beans, about 10 cups of water. Incorporate the onion and bring to a boil. Let the beans simmer, partially covered, for about 1 1/2 hours, until the beans are soft and then add the salt. Don’t add the salt in the beginning or it will toughen the beans.
- Let them continue simmering, for about another 15 minutes, or until the beans are so soft they come apart if you hold one between your fingers, and the broth has thickened to a soupy consistency. If the beans are not yet soft and the broth is drying out, add more water. Before eating, remove the cooked onion with a slotted spoon.
MEXICAN BLACK BEANS (FRIJOLES DE LA OLLA) - FINE FOODS BLOG
From finefoodsblog.com
5/5 (3)Total Time 40 minsCategory Side DishCalories 124 per serving
- Add the vegetable oil to a deep pot over medium heat. Add the onion and cook until golden, stirring often, about 10-15 minutes.
- Add beans and water to the pot with the onion. Remove any beans that float. Add epazote if using, and bring to a boil. Reduce heat and simmer, partially covered, for about 2 hours.
- Stir the beans from time to time, and make sure that the water is about 1/2 inch above the beans at all times. Add more if it sinks below this level. You want the beans to be cooked all the way through and creamy. If they aren’t ready after 2 hours, simmer a little longer, adding a bit more water if necessary.
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