Frigoles De La Olla

string-bean-3861864

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[vc_row][vc_column][vc_column_text]Beans are a staple of Mexican cuisine and this simple recipe for simmered black beans is one of the most popular dishes in the country. It can be hard to find epazote so feel free to substitute coriander.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 4-6 servings
TIME: 3 hours[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]

[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ css=”.vc_custom_1584215381739{margin-right: 20px !important;padding-top: 20px !important;padding-right: 25px !important;background-color: #f6f4f5 !important;border-radius: 5px !important;}”][vc_column_text]INGREDIENTS

  • 1 lb black beans, dried
  • 8 cups of water
  • 1/4 of a large white onion
  • 2 garlic cloves, peeled
  • 1 sprig of epazote or coriander
  • 1 serrano pepper
  • Salt to taste
  • 1 tsp of lard or olive oil

[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1583889959623{margin-top: 10px !important;padding-left: 50px !important;}”][vc_column_text]METHOD[/vc_column_text][vc_column_text]

Rinse the beans thoroughly. Place the beans into a large stockpot with the onion and garlic. Add the water and lard (or oil). Remove any beans that float to the surface.

Cover the pot and turn the heat to medium high and bring to a boil. When they start boiling, reduce the heat to a simmer. The cooking time will depend on the freshness and size of the beans (from 1 1/2 hour up to 3 hours). Add hot water if needed during the cooking process to keep the level over 2 inches. Stir the beans occasionally.

When the beans are tender, add the epazote and the serrano pepper. Season with salt.

Keep cooking until the beans are soft. Enjoy warm or let cool and store in your fridge, where they can last up to 4 days.

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