Frijoles de olla Ingredients
Pot beans by Nancy Cieplinski
2 cups black beans or pinto beans ½ large white onion 1 tbsp Kosher salt ¾ tsp crushed epazote leaves or ½ sprig fresh cilantro ¼ tsp vegetable oil ¼ tsp ground black pepper
Method 1. Measure dried beans. Check that there are no tiny pebbles. Rinse well in a sieve. Soak beans overnight using enough cold water to cover the beans and an extra 2-3 inches of water above. Even soaking will be enough. 2. Drain soaked beans. Add fresh water to corn and 2-3 inches above. Add the onion, oil, pepper, bay leaf, and bring to a boil. 3. Skim any residue. Reduce heat to an active simmer. Cook partially covered until the beans are soft — 1 hour to 1 ½ hours. Add the salt and epazote and simmer another 15 minutes. Beans should be very soft but mostly whole. 4. Cooked beans can be used for frijoles refritos (refried beans) or as a side dish. When serving as a side dish they can be garnished with any of the following: chopped sweet onion; chopped tomato; chopped cilantro; crumbled cotija cheese. Good Food, Good Memories
74
