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Frijoles de la Olla
Beans made in a traditional
brown earthenware pot called an "olla" Recipe by Rick Bayless
Authentic Mexican.
mexican olla (bean pot)
Makes - 5-6 cups.
I
N G R E D I E N T S
2
cups (13 ounces) dry beans, pink, pinto, black or other variety
2 tablespoons lard, bacon drippings or fat rendered from chorizo sausage
1 small onion, diced
1 large spring epazote for black beans (optional)
Salt, about 1 teaspoon
I N S T R U C T I O N S
Measure
beans into a colander, pick out any dirt or pebbles, rinse and place in
a 4 quart pan. Add 6 cups water, remove any beans that float, and
let soak 4 - 8 hours until you see no dry core when you break one open.
Or quick soak beans by boiling them for one minute then let them stand
off the fire for 1 hour then drain beans completely.
Cover beans with 6 cups fresh water in olla or pan, add the lard or
other fat, onion and epazote (optional) and bring slowly to a simmer.
Partially cover and simmer over medium low heat, stirring occasionally,
until they are fully tender, 1 to 2 hours. If you see the beans
peeking up through the liquid, add hot water to cover then by 1/2";
without enough water, the beans may cook unevenly and tend to stick to
the bottom.
Season with salt, remove the epazote, and the beans are ready to serve.
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