Frijoles De la Olla (Pinto Beans)
Yield
6 servingsPrep
30 minCook
60 minReady
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
pinto beans
|
|
| 1 | cup |
water
|
|
| 1 ½ | teaspoons |
salt
|
|
| 12 | each |
flour tortillas
|
*
|
| 1 | cup |
salsa
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
pinto beans
|
|
| 237 | ml |
water
|
|
| 7.5 | ml |
salt
|
|
| 12 | each |
flour tortillas
|
*
|
| 237 | ml |
salsa
|
|
Directions
Day before, wash beans well and place in 3-qt. saucepan.
Cover with water and let stand overnight.
Next day, drain beans and rinse saucepan.
Return beans to saucepan.
Cover generously with water. Bring to boil, reduce heat, cover loosely and simmer until almost tender, about 1 hour.
Add more water if needed to keep beans covered.
Add salt and continue cooking until beans are tender, about 15 minutes.
Mash some of beans, then boil until liquid reduces to thick sauce, 10 to 15 minutes longer.
Meanwhile, wrap tortillas in foil and place in warm oven until heated through, about 30 minutes.
Serve beans in individual bowls, accompanied by tortillas and salsa.
Makes about 3 cups, about 6 servings.
