Frijoles De LA Olla

Let's Cook

1. Step 1.

   If desired, soak overnight in a pot: 1 pound dried beans, such as pintos or black beans, rinsed and picked over

2. Step 2.

   Drain, return to the pot, and cover with water by 1 inch. Add to the beans in the pot: 1 medium onion, quartered; 2 garlic cloves, smashed; 3 sprigs epazote or oregano; (1 dried chile, such as New Mexico or guajillo); (1 dried avocado leaf)

3. Step 3.

   Bring to a boil, then reduce the heat, partially cover, and simmer until the beans are almost tender, 30 minutes to 1 hour. Add: 1 teaspoon salt

4. Step 4.

   Continue to cook until the beans are completely tender and creamy, about 15 minutes more. Mash some of the beans with a potato masher or remove 1 cup of beans and puree in a food processor, then stir back into the pot. Serve with: Warm corn tortillas; Crema or sour cream; Crumbled Cotija or shredded cheese, such as Cheddar, Monterey Jack, or Oaxaca cheese