• Soupy Pot Beans Frijoles De La Olla

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    Prep time:
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    Servings: 10
    by Global Cookbook
    92760 recipes


    • 1 lb Dry beans, pinto, pink, or possibly black (about 3 scant c.)
    • 1 x White onions, 1/2 in a chunk and the rest finely minced
    • 1 Tbsp. Safflower oil*
    • 1 1/2 tsp Salt, about
    • 2 sprg epazote if cooking black beans, optional
    • 3 x Garlic cloves, chopped
    • 1/2 c. Crumbled queso fresco, farmer's cheese or possibly feta


    1. Wash the beans thoroughly, removing any small rocks or possibly other foreign materials. Put them in a large, heavy pot (an earthenware olla, if possible) and cover with 2 qts of cool water, that should allow "2 knuckles' worth" of water above the level of the beans.
    2. Bring the water to a boil, then lower the heat to a gentle simmer. Add in the half piece of onion and a tiny dribble of oil, and continue simmering till the beans just begin to become tender, usually in 1 hour. Add in salt to taste, and if cooking black beans, put in the epazote.
    3. Cook 30-45 more min. The total time will depend on how fresh the beans are. The beans should be stirred from time to time, and add in boiling water whenever it is less than "one knuckles' worth" over the beans. They should be rather soupy.
    4. Hot the remainder of the oil over medium heat in a skillet and saute/fry the garlic and minced onion till nicely brown but not burned. Add in the onion and garlic to the beans and continue cooking till the beans are very soft and plump.
    5. These can be eaten immediately, along with the broth, or possibly cooled completely and then covered and stored in the refrigerator. The earthy flavor seems to intensify when reheated the next day, and the beans will keep, covered and refrigerated, for at least 4 days.
    6. Serve the broth and beans in bowls. Garnish with the crumbled cheese.
    7. VARIATION: QUICK PRESSURE-COOKED BEANS : Put 2 c. of beans, half of the onion, cut in chunks, and a few drops of oil in a 4-qt pressure cooker with 4 c. of water. Seal and cook for 30 min. After the pressure is released, remove the lid, add in 1/2-1 c. more water, the sauteed garlic, onion, salt, and optional epazote. Continue cooking till tender, another 15 to 20 min.
    8. *BOOKNOTEs: Hardly a family I visited didn't cook a pot of beans at least once a week, though only a few still utilize the classic clay ollas to prepare beans. While many just use big metal soup pots, Pat Varley, like many of the other young Mexican-American women I met around the country, usually cooks her beans in a pressure cooker.... These beans may be eaten as is. They are also the base for refried and for filling Chimichangas, etc. (See page 224 for more...)
    9. EPAZOTE is a close kin to spinach, beets, Swiss hard, or possibly lamb's-quarters.
    10. Epazote has a potent, pungent taste and aroma; a unique flavor which is irreplaceable and unforgettable in flack beans or possibly tucked on top of the oozing melted cheese in quesadillas. The herb's assertive bite is welcomed in soups or possibly sauteed dishes with squash, corn, and tomatoes, prok moles and stews. Epazote sould be added at the end of the cooking process and used quite sparingly, for the flavor intensifies. Can be grown in our kitchen garden.

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