Frijoles De Olla Oaxaquenos Food

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:

• 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 OLLA OAXAQUENOS

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 (MEXICAN STYLE PINTO BEANS)

Steps:

• Soak beans according to package directions; drain.
• Heat oil in stock pot or dutch oven over medium-high heat.
• Add salt pork; cook 2 minutes, until browned.
• Reduce heat to medium; add onions and chile and cook 4 minutes.
• Add garlic and cook 1 minute.
• Add drained beans, water and cumin seed.
• Bring to a boil; reduce heat to medium-low, cover and simmer 30 minutes.
• Add salt and continue to cook 25 to 35 minutes more, until tender.
• (Can be made ahead. Cool. Transfer to large microwaveproof container. Cover and refrigerate overnight. To reheat: Microwave on high 10 minutes, stirring once after 5 minutes, until heated through.) Makes 7 cups.
• Refries Beans (frijoles refritos):.
• Heat 1 tablespoon olive oil or lard in large skillet over medium-high heat.
• Add 1/2 cup finely chopped onion and cook 2 to 3 minutes, until browned.
• Add 2 teaspoons finely chopped garlic and cook 30 seconds.
• Add 2 cups cooked beans and 1/3 to 1/2 cup bean liquid to skilet.
• (Or, microwave 2 cups refrigerated beans and 1/3 to 1/2 cup bean liquid on High, 2 to 3 minutes, until room temperature, and add to skillet).
• Mash beans and liquid coarsely with back of wooden spoon or potato masher.
• Cook 1 to 2 minutes more, untilheated through, addingmore bean liquid or water if needed.
• Transfer beans to a food processor.
• Process just until smooth.
• Makes 2 cups (4 servings).

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.

FRIJOLES DE LA OLLA - BEANS

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.

FRIJOLES DE LA OLLA

Steps:

• Bring beans, garlic, whole pepper, 1/2 onion, and 8 cups of water to a boil. Reduce heat to simmer, and cook, stirring occasionally until beans are tender, about 1 hour and 45 minutes.
• Meanwhile, make pico de gallo by combining diced jalapeño, diced onion, diced tomato and cilantro in a small bowl. Chill.
• Ladle cooked beans into bowls, and top with pico de gallo and crumbled cheese. Serve with warm tortillas.

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.