FRIJOLES DE LA OLLA (MEXICAN PINTO BEANS RECIPE)
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.
Provided by Sommer Collier
Categories Side Dish
Time 2h5m
Number Of Ingredients 7
Steps:
- Stovetop Method: Place the dried beans in a large bowl and fill with water, covering the top of the beans by 2 inches. Let the beans soak overnight.
- When ready to cook, place the beans in a large 6-8 quart pot with a heavy lid. Add the onion wedges, garlic, and hambone if using.
- Pour in enough water to cover the beans by 3-4 inches. Set the heat on medium.
- Cover and bring to a simmer. Then reduce the heat and simmer on medium-low to low for 2-4 hours, until the beans are very soft. *Even after soaking overnight, beans take a varied amount of time, base on how old they are. "New" dried beans will cook faster than beans that have been sitting in the pantry for months/years.
- Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.
- Instant Pot Method: When using an electric pressure cooker, you do not have to soak the beans overnight.
- Place the beans in a 6+ quart Instant Pot. Add the onion wedges, garlic, and hambone if using.
- Add 5 cups of water. Lock the lid into place and set on Pressure Cook High for 35 minutes.
- Perform a natural release. Once the steam button drops, it is safe to open the lid. If the beans are still firm, you can Pressure Cook again for 5-10 minutes. Then perform a Quick Release.
- Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.
- Crock Pot Method: Place the dried beans in a large 6-8 quart slow cooker. Add the onion wedges, garlic, and hambone if using. Pour in 8 cups water. (You do not have to soak the beans for this method.)
- Set the crock pot on HIGH for 8-10 hours or on LOW for 15-17 hours. Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.
Nutrition Facts : ServingSize 0.5 cups, Calories 175 kcal, Carbohydrate 33 g, Protein 10 g, Fat 1 g, SaturatedFat 1 g, Sodium 166 mg, Fiber 7 g, Sugar 4 g
BEANS, BEANS, BEANS -- FRIJOLES DE OLLA
A pot of homemade beans not only tastes better than canned beans, but they can also be stored in the freezer for months at a time.
Provided by Patrick Calhoun | Mexican Please
Time 2h5m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 120 kcal, ServingSize 1 serving
FRIJOLES DE OLLA
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
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
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
FRIJOLES DE OLLA OR BEANS FROM THE POT
I LOVE Mexican food and want to try making some with homemade beans. You can use this recipe for refried beans, soups, stews, chili recipes and all kinds of yummy recipes or eat them as is. I will be posting how to make refried beans and a chili recipe with these beans. Can't wait to make them! Found this recipe on PATI'S...
Provided by Tammy T
Categories Vegetables
Time 2h
Number Of Ingredients 4
Steps:
- 1. You don't need to soak them the night before cooking. Look through dried beans for any stones or bad beans and discard. Rinse the beans in cold water and drain. Place them in a big heavy pot , discard any that float 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.
- 2. 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. *Make sure they simmer gently.
- 3. 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.
- 4. Will last in the fridge for 4-5 days. You can freeze a batch and it will last for months.
FRIJOLES DE LA OLLA ("CLAY POT" BEANS)
Provided by Sergio Remolina
Categories Bean Onion Vegetable Side Vegetarian Legume Healthy Vegan Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 cups
Number Of Ingredients 5
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.
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