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Basic Pot Beans |
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Serves: 6 Print this Recipe(Frijoles de Olla) Category: Bean Dishes Makes 6 to 8 servings A simmering pot of beans, called frijoles de olla, is basic to Mexican cooking. It's easy to make, but does take a watchful eye to avoid scorching the beans. The finished pot of soupy beans are delicious just as they are, or can be used as a base for other bean dishes. Cook beans 1 day ahead for best flavor. Presoaking is not required. Mexican cooks rarely soak beans before cooking, and I do follow their method. 1 pound dried beans, pinto, red, black, white, or other __Making Beans Easier to Digest ..........Click the Edit tab and select this entry to follow preparation instructions. 1 bay leaf 1 teaspoon dried oregano (Mexican variety preferred), crumbled 2 teaspoons salt, or to taste 1. Pick over dried beans carefully and remove any pebbles or debris. Place in a large strainer or colander and rinse thoroughly under cold tap water. 2. Place the beans in a large pan with water to cover by about 2 inches. Bring to a boil over medium high heat, then turn heat to medium-low, add bay leaf and oregano. Cook, covered, stirring occasionally, about 1 to 1 1/2 hours, or until beans are tender and the liquid thickens. Check the water level during cooking. There should always be about 1/2 inch water above the surface of the beans. Add hot water, when needed, about 1/4 cup at a time. 3. When the beans are tender, add salt, remove the bay leaf, and serve hot with the bean broth. To store, cool, then cover the beans and refrigerate up to 3 days, or freeze up to 3 months. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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