Frijoles de Olla or Beans from the Pot
Found this recipe on PATI'S MEXICAN TABLE.
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- 2 1/4 c
- dry pinto, peruvian or black beans
- 1/2 white onion, about 1/2 pound, peeled of outer skin (do not chop)
- 10 c
- water, may add more if necessary
- 1 Tbsp
- kosher or sea salt, or to taste
1You don't need to soak them the night before cooking.
Look through dried beans for any stones or bad beans and discard. Rinse the beans in cold water and drain.
Place them in a big heavy pot , discard any that float and cover with enough water to come up to at least 3" above the top of beans, about 10 cups of water. Incorporate the onion and bring to a boil.
2Let the beans simmer, partially covered, for about 1 1/2 hours, until the beans are soft and then add the salt. Don't add the salt in the beginning or it will toughen the beans.
*Make sure they simmer gently.
3Let them continue simmering, for about another 15 minutes, or until the beans are so soft they come apart if you hold one between your fingers, and the broth has thickened to a soupy consistency. If the beans are not yet soft and the broth is drying out, add more water. Before eating, remove the cooked onion with a slotted spoon.
4Will last in the fridge for 4-5 days. You can freeze a batch and it will last for months.