Frijoles De La Olla
User Reviews
5
Frijoles De La Olla
Description
This Frijoles De La Olla recipe centers on pinto beans cooked slowly with minimal ingredients for a clean legume flavor. Beans are soaked to reduce cooking time and improve digestibility before simmering with a quarter of white onion and a clove of garlic in water. Salt is added midway through to season without toughening the beans. Cooking over medium-low heat for about two hours allows the beans to become tender and creamy but not falling apart. Hot water may be added during cooking to maintain the desired liquid level and prevent discoloration.
The result is a comforting, subtly savory bean broth with intact beans and a gentle sweetness from the onion and garlic. Frijoles De La Olla works well as a side dish, a base for other Mexican recipes, or a hearty soup. It pairs naturally with rice or tortillas for a simple, nourishing meal.
A key tip is to use boiling water if adding more liquid during cooking to keep the broth clear and the beans’ color bright. Soaking the beans beforehand is optional but helps reduce cooking time and lessen digestive discomfort. Cooking gently over medium-low heat preserves bean shape and prevents darkening of the liquid, which can occur over high heat.
Ingredients
- 2 cups pinto beans or black, yellow, etc
- 6 cups water
- ¼ white onion peeled, medium
- 1 garlic peeled, clove
- ½ teaspoon kosher salt or sea salt or more to taste
Instructions
Soak the beans
- Rinse the beans thoroughly under running water and place in a large bowl. Add enough water to cover them by at least 2 inches. Set aside to soak at room temperature for at least 3 hours and up to overnight.
Cook the beans
- When ready to cook, drain the soaked beans and rinse them again under running water.
- In a large pot, Mexican olla, or dutch oven, add the beans, water, garlic and onion. Bring to a boil over high heat, then reduce to a low simmer.
- Cover and cook on medium-low heat for 1 ½ hours. Add the salt, mix well and then taste and adjust the seasoning as needed.
- Cooked (covered) for another 30 minutes until the beans are tender and creamy but not falling apart, about 2 hours total.
- If the liquid evaporates while cooking, add boiling water to maintain the same level of liquid.
- To test when the beans are done, remove 2 or 3 beans from the pot and taste them or squeeze with a spoon. They will be done when the entire bean is tender.
- Serve hot with rice, tortillas, or any other dish of your choice.
Notes
- Adding hot water during cooking keeps the broth clear and beans from discoloring.
- Soaking beans before cooking reduces total cooking time and gas-producing compounds.
- Cook beans on medium-low heat to maintain their shape and prevent the soup from turning black.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cups
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 89kcal | 4% |
| Carbohydrates | 17g | 6% |
| Protein | 5g | 10% |
| Sodium | 225mg | 9% |
| Potassium | 262mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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