Name: Beans From The Pot Frijoles De Olla
Prep time: 8 h
Cook time: 2 h
Total time: 10 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 cups dried pinto beans; 8 cups water; 1 medium onion, chopped; 3 cloves garlic, minced; 1 teaspoon salt; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 bay leaf; Freshly ground black pepper, to taste; Optional toppings: chopped fresh cilantro, diced avocado, crumbled queso fresco, lime wedges

Instructions

Rinse the dried pinto beans under cold water in a colander. Pick out any debris or stones. Transfer the beans to a large pot and cover them with water. Let them soak overnight or for at least 8 hours.
After soaking, drain and rinse the beans again. Return them to the pot and add 8 cups of water. Bring the water to a boil over high heat.
Once the water is boiling, reduce the heat to low and simmer the beans uncovered for about 1.5 to 2 hours. Stir occasionally and skim off any foam that may form on the surface.
Add the chopped onion, minced garlic, salt, ground cumin, dried oregano, bay leaf, and black pepper to the pot. Stir well to combine.
Continue to simmer the beans for an additional 30 minutes to 1 hour, or until the beans are tender and creamy. If the liquid evaporates too quickly, add more water as needed to keep the beans covered.
Taste and adjust the seasoning with more salt and pepper if necessary. Remove the bay leaf before serving.
Serve the Frijoles De Olla hot, garnished with your choice of toppings such as chopped fresh cilantro, diced avocado, crumbled queso fresco, and a squeeze of fresh lime juice.

Ingredients

Instructions

Nutrition Facts

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