Frijoles de Olla
There is no shortcut for the slow simmer. When done correctly, the beans leave you with a concentrated, earthy broth that is as valuable as the beans themselves.
Mind the soak and the salt.
Soak your beans overnight to ensure even cooking, and wait until they are soft before adding salt to prevent the skins from toughening.
- Heavy-bottomed pot or earthenware olla
- Colander
- Large spoon
What goes in.
- 1 lbdried flor de mayo or pinto beans
- 1white onion, peeled and left whole
- 3cloves garlic, smashed
- 2epazote sprigs (optional)
- 2 tbsplard or vegetable oil
- to tastesea salt
The bean-to-liquid ratio
Keep the beans submerged by at least two inches of water at all times; adding hot water as needed maintains the temperature and prevents the broth from thinning out.
The method.
Soak the beans
Pick through the dried beans for debris. Place them in a bowl and cover with water by three inches. Leave them overnight.
Start the simmer
Drain the soaking water. Place beans in your pot and cover with fresh water by two inches. Add the onion, garlic, and lard.
Cook low and slow
Bring the water to a boil, then immediately turn the heat to its lowest setting. Cover partially and simmer until the beans yield to pressure between your fingers, roughly two to three hours.
Season
Once the beans are tender, add the salt and the epazote if using. Simmer uncovered for another fifteen minutes to thicken the broth.
Other turns to take.
Refried Beans
Take two cups of cooked beans with some of their broth and mash them in a hot skillet with a spoonful of hot lard until thick.
Bacon-infused
Render thick-cut bacon in the pot before adding the beans to build a base of smokiness.
When it doesn't go to plan.
Always use hot water when topping off the pot to keep the cooking process consistent.
The onion and garlic should be soft enough to melt into the broth by the time the beans are finished.
If the broth isn't thick enough, take a ladle of beans and mash them against the side of the pot, then stir them back in.
The ones that keep coming up.
Why did my beans come out tough?
Adding salt at the beginning of the cooking process toughens the skins. Only salt the pot once the beans are fully tender.
How do I know if they are done?
A bean should be uniform in texture from the outside skin to the center. If it is chalky in the middle, it needs more time.
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