Mexican Food Journal
Recipe for Frijoles de la Olla, which translates as "beans in a pot"
- 1 pound of beans (pintos, black beans, flor de mayo, flor de junio)
- ½ white onion
- 2 cloves of garlic
- 4 fresh epazote leaves or ½ teaspoon dried epazote
- 1 teaspoon of salt (add more to taste if required)
Check the beans for any stones or debris.
In a colander, rinse the beans under cold water.
Place the beans in the cooking pot and cover with 3 inches of water.
Allow the beans to soak overnight.
Discard the soaking water.
Add cold water to cover the beans by 4 inches.
Add the ½ white onion and 2 cloves of garlic.
Bring the water to a boil and then reduce to a simmer.
Simmer the beans for 2 hours.
Add 1 teaspoon of salt.
Simmer for 30 more minutes.
Taste the beans to verify that they are fully cooked and soft. If they are not soft enough cook for additional 30 minutes.
Adjust the salt to taste and serve.