Improvised Pot Beans -- Frijoles de Olla
User Reviews
5
-
Prep Time
5 mins
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Cook Time
2 hrs
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Servings
14 (7 cups)
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Cuisine
Vegetarian
Improvised Pot Beans -- Frijoles de Olla
Description
The Frijoles de Olla recipe centers on one pound of dried beans cooked in a pot with aromatics such as onion, jalapeño, and Mexican oregano. Adding lard or bacon drippings contributes richness to the broth. Beans are simmered over low heat, partially covered, taking about two hours to reach the desired tenderness. Maintaining sufficient water level during cooking prevents drying out.
Seasoning is introduced late in the process with salt added near the two-hour mark to avoid toughening the beans and to better control the flavor balance. A final taste test helps find the ideal salt level, which can vary depending on the bean variety. The resulting beans are soft and flavorful with a subtle kick from the jalapeño and a herbal note from the oregano.
The cooked beans can be served on their own as a side dish or used as a foundation for other recipes like soups, stews, or refried beans. They store well and can be reheated gently to maintain their texture. Adjust the seasoning as needed before serving.
Ingredients
- 1 lb. dried beans approx 2.5 cups worth
- 2-3 tablespoons lard or bacon drippings
- 1/2 onion
- 1 jalapeño
- 2 teaspoons Mexican oregano
- 2 quarts water plus more if necessary
- 2 teaspoons salt plus more to taste
Instructions
- Give the beans a once-over and discard any stones or strugglers. Rinse the beans.
- Add the beans to a pot and cover with 2 quarts of water, or so the water level is about 2" above the beans.
- Add the roughly chopped 1/2 onion and jalapeno to the pot, along with 2-3 tablespoons bacon drippings or lard, and 2 teaspoons Mexican oregano.
- Bring them to a boil, then reduce heat, partially cover, and let them simmer away for a couple hours. Note: when partially covered I use low heat on my stove for a simmer.
- Ensure that the beans are always submerged in liquid. If the water level ever seems too low you can just add a few more cups.
- I usually start taking bites after 90 minutes or so. If they are still firm or grainy then they need more time. Once they are close you can add two teaspoons of salt, that was around the 2 hour mark for this batch.
- Once salted, let them simmer for another 10-15 minutes and then take a final taste for seasoning. I added another generous pinch of salt to this batch, so that is approx. 3 teaspoons total for this batch.
- Once cooked you can optionally split them into 1-cup sized portions. Be sure to include some of the broth in each of the portions. I usually store some of the portions in the freezer where they will keep for months, and keep a couple portions in the fridge to be used over the next few days.
Notes
- Keep tasting for salt towards the end of cooking, as different bean varieties absorb salt differently.
- Ensure beans remain submerged in water throughout the simmering process to avoid uneven cooking.
- The recipe uses just under 3 teaspoons of salt for 1 pound of black beans, but adjust to taste.
User Reviews
Overall Rating
5
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