Get ready to dive into a culinary journey that will warm your soul and tantalize your taste buds! Frijoles de la Olla is not just a simple bean dish – it's a beloved Mexican tradition that transforms humble ingredients into a creamy, soul-satisfying masterpiece. Imagine a pot of perfectly cooked pinto beans, simmered to tender perfection, with a rich, velvety broth that tells a story of generations of home cooking. Whether you're a seasoned cook or a kitchen novice, this recipe will make you feel like you've been transported to a cozy Mexican kitchen, with aromas that promise comfort and flavor in every single spoonful.
Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 2 cups pinto beans, soaked overnight
- 8 cups water
- 1 onion, quartered
- 2 cloves garlic, crushed
- 1 bay leaf
- Salt to taste
- Chopped cilantro for garnish
Instructions
- Rinse the soaked pinto beans thoroughly under cold running water, removing any small stones or debris.
- In a large heavy-bottomed pot, combine the soaked beans, water, quartered onion, crushed garlic cloves, and bay leaf.
- Bring the beans to a gentle boil over medium-high heat, then reduce the heat to low and cover the pot partially with a lid.
- Simmer the beans slowly, stirring occasionally to prevent sticking and checking the water level. Add more hot water if the beans become too dry during cooking.
- Cook for approximately
- 5 to 2 hours, or until the beans are tender and creamy, with a soft texture that breaks easily when pressed.
- About 30 minutes before the beans are done, add salt to taste. Adding salt too early can make the beans tough.
- Once beans are fully cooked, remove the bay leaf and onion quarters.
- Ladle the soupy beans into serving bowls, ensuring each portion has plenty of the flavorful broth.
- Garnish with freshly chopped cilantro just before serving.
- Serve hot as a side dish, or as a main course with warm tortillas and optional toppings like queso fresco or sliced jalapeños.
Tips
- Soaking is Key: Always soak your beans overnight to reduce cooking time and improve digestibility. This helps break down complex sugars that can cause digestive discomfort.
- Low and Slow is the Motto: Patience is crucial when cooking beans. A gentle, slow simmer ensures creamy, tender beans that aren't mushy or falling apart.
- Salt Timing Matters: Add salt only in the last 30 minutes of cooking. Adding salt too early can prevent the beans from becoming tender.
- Water Watch: Keep an eye on the water level during cooking. Always have hot water ready to top up the pot if the beans look dry.
- Flavor Boosters: Feel free to experiment by adding a piece of bacon, ham bone, or epazote for extra depth of flavor.
- Storage Tip: These beans taste even better the next day, so don't hesitate to make a large batch. They freeze beautifully for up to 3 months.
- Serving Suggestions: Serve with warm tortillas, a sprinkle of fresh cilantro, and optional toppings like queso fresco or sliced jalapeños for an authentic touch.
Nutrition Facts
Calories: 230kcal
Carbohydrates: 42g
Protein: 15g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
