Brazil | Mexico | Venezuela | Vegetables | Beans

Frijoles de la Olla

(Mexican beans in broth)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Lard, salt pork or oil 2 Tbsp
Onion chopped 1 each
Dried beans, any variety rinsed, soaked overnight 2 cups
Salt 1-2 tsp

METHOD

  1. Heat the lard, salt pork or oil over medium flame in a saucepan (the salt pork until it renders its fat). Add the onions and sauté until just translucent.
  2. Add the beans and enough water to cover beans by about 1". Simmer 1-2 hours until the beans are cooked through and tender, adding water as needed to keep the beans covered.
  3. Near the end of the cooking time, stir in salt to taste.

VARIATIONS

  • Different beans are popular in different regions of Mexico. Pintos are most common, but in the Yucatán, black beans are favored.
  • When using black beans, Mexican cooks often add epazote, a pungent herb, to the pot. Epazote can be found both fresh and dried in the Latin markets. Use a sprig of fresh or a big pinch of dried.
  • Crumble some Mexican cheese over the top before serving if you like.
  • Throw a clove or two of garlic into the simmering beans for added flavor.
  • Add a whole fresh or pickled jalapeño to give a kick to your beans.
  • Feijao Preto (Brazil); Caraotas Negras (Venezuela): use black beans.
  • Frijoles Borrachos (Drunken beans): Use pinto beans and substitute one bottle of beer for some of the water. Crumbled bacon is also sometimes added. Popular in northern Mexico.

NOTES

  • Frijoles de la olla, or beans in a pot, is good on its own as a side dish, or served in burritos, tacos or on tostadas. They were traditionally made in a bean pot, or "olla".
  • Salt should not be added to the beans until they are almost done. Adding before toughens the beans and lengthens the cooking time.