Frijoles de Olla (“Beans in their own broth”) is a traditional favorite Mexican entree. It makes a wonderful accompaniment to meat and rice entrees.
Frijoles de Olla Recipe-
Ingredients: (serves 6)
- 2 cups dried pinto beans, sorted and washed, soaked overnight and drained
- 1 medium white onion, peeled and chopped, plus 1/2 onion, finely chopped, for garnishes
- 2 large garlic cloves, peeled and chopped
- 2 tablespoons lard (I know, lots of people cringe at using lard these days, but for the real authentic Mexican flavor, this is a must ingredient)
- 2 sprigs fresh, or 2 tsp. dried Mexican epazote herb
- 4 tomatoes, cored and quartered
- 4 quarts water
- salt to taste
- canned or jarred, sliced jalapeno peppers, for garnish
- Mexican cheese (like a good Queso Panela), crumbled, for garnishes
- Chopped fresh cilantro, for garnish
- Place the beans in a large cazuela (traditional Mexican clay cooking pot), or stockpot, with the onion, garlic, lard, epazote and water. Do not add salt until the beans have finished cooking. Cover and cook for 4 hours or until tender. Add and stir in the quartered tomatoes toward the end, about 3-1/2 hours into the cooking – you don’t want them to turn into mush, just get cooked through
- When the beans are done, remove about 1 cup of them and mash or puree them with some of their liquid. Add the mashed beans back to the pot, and continue cooking a few more minutes, until the mashed beans have thickened the bean broth a bit. Add salt to taste.
- Serve your Frijoles de Olla in the clay pot or an attractive, heat-proof bowl. Pass a platter of garnishes – chopped onions, crumbled cheese, chopped cilantro, and sliced jalapeno peppers – so that each diner can add them to taste.