Frijoles de la Olla Recipe (Pot Beans)
This frijoles de la olla recipe uses slow-cooked beans with onion and garlic until tender and flavorful for the perfect Mexican side dish.
Ingredients
- 1 pound dry pinto or mayocoba beans
- 2 tablespoons olive oil
- ½ peeled julienne yellow onion
- 3 thinly sliced garlic cloves
- 6 cups chicken stock
- coarse salt and pepper to taste
Instructions
- Submerge the beans in cold water in a container and let it sit overnight. Alternately, cover the beans in a container with boiling water and let them stand for one hour.
- Add the oil to a medium-sized Dutch oven or pot over medium heat.
- Place in the onions and garlic, gently season with salt, and sauté for 5 minutes or just until light brown.
- Add the drained beans.
- Cover with stock and season with salt and pepper.
- Bring the beans to a boil, then cover, and simmer over low heat for 60 to 70 minutes or until tender.
- Adjust the seasonings, serve, or store.
Notes
Make-Ahead: You can make this recipe up to 1 day ahead of time and reheat before serving.
How to Store: Store the frijoles in the refrigerator for 4 to 5 days. You can freeze them covered for up to 3 months. Thaw in the refrigerator before reheating.
How to Reheat: Add the desired amount of beans to a saucepot with a few tablespoons of water or chicken stock and heat over low heat while stirring until warm.
You can also use canned beans if that’s all you have. One pound of dry beans equals 4-5 15-ounce cans.
If you are using canned beans, there is no need to bring them to a boil and then simmer over low heat. Use half the amount of chicken stock and simmer covered for only 30 minutes
Classically, the onions and garlic are not sauteed. They are added to the pot with everything and cooked.
Nutrition
Calories: 181kcalCarbohydrates: 22gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 259mgPotassium: 451mgFiber: 5gSugar: 3gVitamin A: 6IUVitamin C: 2mgCalcium: 35mgIron: 2mg