Frijoles de la Olla
Ingredients
- 4 cups dried black or pinto beans
- 2 tablespoons canola oil or lard
- 1/2 white onion(s), peeled & left in one piece
- 2 cloves garlic, peeled & whole
- Salt, to taste
Instructions
- Pick through the beans to remove any dirt or stones. Place the beans in a large colander and rinse well. Cover with 12 cups of water and let the beans soak overnight.
- Drain the beans and place in a stockpot or large clay olla. Add the oil, onion and garlic, and 10 cups of water. Cook over medium-low heat, stirring occasionally, for 1½ to 2 hours.
- When the beans are fully cooked, discard the onion and garlic and season with salt, to taste.
- Recipe notes
- Fast-track method: To avoid the overnight soaking, follow the steps above but instead of soaking, bring the beans to a boil and turn off the heat. Let the beans rest for 1 hour, then continue cooking over medium-low heat for about 1½ to 2 hours.
Notes
Photography by Jenna Northcutt
