Frijoles de la Olla
If you grew up in Mexican/Latin household, you knew when a delicious pot of beans were cooking up! These Frijoles de la Olla will take you right back to your childhood!
PREP TIME
10min
COOK TIME
2hr
TOTAL TIME
2hr 10min
INGREDIENTS
- 3 cups of pinto beans
- 3/4 of a white onion
- 6 cloves garlic
- salt
- Filtered water
Other Ingredients
- Avocado
- Cilantro
- 1/4 onion, diced very small
- Tortilla
- (optional) shredded (vegan) cheese (optional) Fresh jalapeño, diced very small
EQUIPMENT
- Large pot
- Stainer
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Sort through your beans and remove any pebbles or small rocks. You may find 1-2 in each batch of beans. Strain your beans really well. Cover the beans with filtered water, you want about 1-2 inches of water above the beans.
- Add in onion (cut in big chunks) and peeled whole garlic cloves. DO NOT ADD SALT AT THIS POINT…WE WILL ADD LATER!
- With the lid off, cook the beans for around 2 hours or more or until the beans are fully cooked, soft and tender. Throughout the cooking process you will need to add 2-3 cups of additional (HOT) filtered water as the water in the pot will begin to evaporate and you want more of a soup consistency.
- Once the beans are cooked and tender add a generous 2 pinches of salt, mix then taste, add more salt to your liking.
- Before serving you can remove the garlic and onion but I personally like to leave them in! Serve beans hot with bean broth, top off with chopped cilantro, onion, avocado and a side of tortilla.
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
