Makes7 to 8 cups, without the broth
Cooking Methodslow cooking
Total Timeunder 4 hours
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe Courseside dish
Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free
Five Ingredients or LessYes
Taste and Texturecreamy, savory
- 1 pound (450g) dried beans (bayos, flor de mayo, or pinto)
- ½ medium white onion, roughly sliced
- 1 tablespoon lard (optional)
- Hot water
- Salt to taste
Pick over the beans carefully to get rid of any little stones or bits of chaff. Cover them in a bowl with cold water and skim off any flotsam, shriveled beans, or anything else you might have missed while picking them over.
Drain the beans and put them into a heavy pot with the onion and lard, if using cover well with hot water; it should come about 4 inches above the level of the beans. Cover the pot and set over high heat until it comes to a boil. Lower heat to medium and continue cooking until the skins become tender. Add the salt and continue cooking until the beans are soft but not falling apart. This will take anywhere from 2 to 3 hours, depending on the age and quality of the beans.
Keep some hot water on hand to top off the water if it is getting low-never add cold water.
Frijoles Negros De Olla:
Makes A Scant 7 cups, without the broth
Follow the method for Frijoles de Olla, using 1 pound (450g) black beans and adding a sprig of epazote when you add the salt. Allow for a longer cooking time.
There are regional differences in what is added to beans cooked this way, but each recipe will guide you-or should.
Frijoles De Olla Oaxaquenos:
Follow the Frijoles de Olla recipe, adding ½ small head of garlic, cut horizontally, and a large spring of epazote from the beginning.
2003 Diana Kennedy