Frijoles DE LA OLLA
- 10m Prep Time
- 1h 15mCook Time
- 1h 25mReady In
8 servings Traditionally cooked in a clay pot, these beans will taste just as delicious cooked in whatever kind of pot you have available.
Ingredients
- 1 pound dried beans, such as pintos or black beans, rinsed and picked over
- 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)
- 1 teaspoon salt
- Warm corn tortillas
- Crema or sour cream
- Crumbled Cotija or shredded cheese, such as Cheddar, Monterey Jack, or Oaxaca cheese
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 pound dried beans, such as pintos or black beans, rinsed and picked over
- 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)
- 1 teaspoon salt
- Warm corn tortillas
- Crema or sour cream
- Crumbled Cotija or shredded cheese, such as Cheddar, Monterey Jack, or Oaxaca cheese
Let's Cook
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Step 1.
If desired, soak overnight in a pot: 1 pound dried beans, such as pintos or black beans, rinsed and picked over
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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)
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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
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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