Best Frijoles De La Olla Clay Pot Beans Recipes

BEANS, BEANS, BEANS -- FRIJOLES DE OLLA

Steps:

• 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.
• Bring to a boil. Reduce heat to a simmer and partially cover. Let simmer for 1.5-2 hours.
• Ensure that the water level is well above the beans by adding more water if you need to.
• Start tasting them after 1 1/2 hours. If they are hard or grainy they need a little more time.
• Once they are close add 1 teaspoon of salt and simmer for another 10-15 minutes. Salt to taste and add more if necessary. (I probably used a heaping 2 teaspoons total for this batch.)
• If you want, portion into 1 cup sized bags (or jars). Include plenty of the broth in the portion bags. They will keep in the fridge for a few days, or in the freezer for months at a time.

FRIJOLES DE LA OLLA

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 ("CLAY POT" BEANS)

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.