Beans Cooked in a Pot (Frijoles De Olla)
Mexican crockpot beans.
Yield
6 servingsPrep
20 minCook
4 hrsReady
4 hrsLow Cholesterol, Trans-fat Free, Good source of fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beans
black, turtle, pink, or pinto |
|
| 10 | cups |
water
hot |
|
| ¼ | cup |
onions
roughly |
|
| 2 | tablespoons |
lard
|
|
| 1 | tablespoon |
salt
or to taste |
|
| 2 | large |
epazote
sprigs, only if black beans are used |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beans
black, turtle, pink, or pinto |
|
| 2.4 | l |
water
hot |
|
| 59 | ml |
onions
roughly |
|
| 3E+1 | ml |
lard
|
|
| 15 | ml |
salt
or to taste |
|
| 2 | large |
epazote
sprigs, only if black beans are used |
* |
Directions
*Pinto or pink beans will need 12 to 14 cups water Rinse the beans and run them through your hands to make sure that there are no small stones or bits of earth among them. Put the beans into the pot and cover them with the hot water. Add the onion and lard and bring to a boil. As soon as the beans come to a boil, lower the flame and let them barely simmer, covered, for about 3 hours for black beans and 2½ hours for the other varieties, or until they are tender, but not soft. Do not stir during this time. Add the salt and epazote, if you are using it, and simmer for another 30 minutes. Set aside, preferably until the next day. There should be plenty of soupy liquid.
