Frijoles De Olla
Description
Frijoles de Olla is the quintessential Mexican bean dish, celebrated for its rustic simplicity and deep, comforting flavor. This recipe transforms humble dry pinto beans into a creamy, soupy masterpiece through slow simmering. The key lies in the addition of a heaping tablespoon of lard, which renders the beans exceptionally soft and gives the broth a rich, velvety texture that vegetable oil cannot replicate. Aromatics like sliced onion infuse the liquid with sweetness, while the long cooking time allows the flavors to meld and mature. Perfectly paired with tamales, enchiladas, or carne asada, these beans are best enjoyed the day after cooking when the taste deepens. It is a vegan-friendly option if lard is substituted, but traditionalists swear by the pork fat for authenticity.Ingredients
Directions
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Sort through the dry beans, removing any small stones or debris, then rinse twice in cold water and drain.
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Place the beans in a large pot and cover with hot water, ensuring the water level is at least 3 inches above the beans.
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Add the roughly sliced white onion, lard, and 1/2 teaspoon of salt to the pot.
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Bring the pot to a simmer over medium heat.
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Reduce heat to low and continue simmering until the bean skins are soft and the broth is soupy.
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Taste the beans and season with additional salt if needed.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 17.6kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 3.4mg1%
- Total Carbohydrate 4.0g2%
- Dietary Fiber 1.5g6%
- Sugars 1.9g
- Protein 1.0g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
beans, pinto, mexican, frijoles, olla, stewed, comfort, traditional, side, dinner, vegetarian, plant-based, slow-cook, onion, salt
