Basic Pot Beans
Frijoles de OllaA simmering pot of beans, called frijoles de olla, is basic to Mexican cooking. It's easy to make, but does take a watchful eye to avoid scorching the beans. The finished pot of soupy beans are delicious just as they are, or can be used as a base for other bean dishes. Cook beans 1 day ahead for best flavor. Presoaking is not required. Mexican cooks rarely soak beans before cooking, and I do follow their method.
Ingredients
Makes 6 to 8 servings
- 1 pound dried beans pinto, red, black, white, or other
- 1 bay leaf
- 1 teaspoon dried oregano Mexican variety preferred, crumbled
- 2 teaspoons salt or to taste
Instructions
- Pick over dried beans carefully and remove any pebbles or debris.
- Place in a large strainer or colander and rinse thoroughly under cold tap water.
- Place the beans in a large pan with water to cover by about 2 inches.
- Bring to a boil over medium high heat, then turn heat to medium-low, add bay leaf and oregano.
- Cook, covered, stirring occasionally, about 1 to 1½ hours, or until beans are tender and the liquid thickens.
- Check the water level during cooking.
- There should always be about ½ inch water above the surface of the beans.
- Add hot water, when needed, about ¼ cup at a time.
- When the beans are tender, add salt, remove the bay leaf, and serve hot with the bean broth.
Notes / Tips / Wine Advice:
To store, cool, then cover the beans and refrigerate up to 3 days, or freeze up to 3 months.