Best 4 Frijoles De Olla Or Beans From The Pot Recipes
**Frijoles de Olla: A Taste of Traditional Mexican Cuisine**
Frijoles de olla, also known as "beans from the pot," is a classic Mexican dish that embodies the country's culinary heritage. This hearty and flavorful soup is a staple in many homes, often served as a comforting main course or as a side dish to accompany other Mexican specialties. Made with simple, wholesome ingredients, frijoles de olla showcases the natural goodness of beans, simmered to perfection in a rich broth infused with aromatic spices. Whether you prefer the smoky flavor of chipotle peppers or the tangy brightness of tomatoes, there's a recipe variation to suit every palate. Dive into the vibrant flavors of Mexico with this beloved dish, and experience the warmth and authenticity of frijoles de olla.
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 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 - "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 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.
Tips:
- Use a variety of beans. This will give your frijoles de olla a more complex flavor and texture. Some good options include pinto beans, black beans, and kidney beans.
- Soak your beans overnight. This will help them to cook more evenly and quickly. If you don't have time to soak your beans overnight, you can quick-soak them by boiling them for 1 minute, then covering them with water and letting them sit for 1 hour.
- Use a flavorful broth. The broth you use to cook your beans will add a lot of flavor to the final dish. A good option is to use a chicken or beef broth. You can also use a vegetable broth, but it will be less flavorful.
- Add spices and herbs. Spices and herbs will help to add depth and complexity to the flavor of your frijoles de olla. Some good options include cumin, chili powder, garlic, and oregano.
- Cook your beans until they are tender. This will usually take about 1-2 hours. You can check to see if your beans are tender by tasting them. They should be soft and creamy.
Conclusion:
Frijoles de olla is a delicious and hearty Mexican dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a pot of frijoles de olla that your family and friends will love.
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