Frijoles de olla

Frijoles de olla Pot beans

Ingredients

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.