Frijoles de la Olla
A pot of freshly made Mexican frijoles or “frijoles de la olla” is my absolute favorite way to eat beans. The perfect side dish for your Mexican feast.
Servings: 6 servings
Measure out the beans. Spread the beans over your counter so you can look for beans that are broken, discolored, or shriveled and remove them. There will also be small stones or pebbles that should be sorted out of the beans during this phase. Discard all of the undesirable pieces.
Place beans in a colander. Rinse the beans thoroughly with cool water for about 3 minutes.
This step is not necessary, but your beans will be lighter in color and “mas bonitos” as my mom says: Cover the dried beans with cold water by about 2 inches and soak for at least 1 hour or overnight before cooking. Drain and rinse afterward.
Instructions for cooking the beans in a regular pot:
Pour the drained beans into a large pot. Add enough water to reach 3 inches over the beans, about 2 liters. Bring to a boil over medium-high heat. Cover and simmer until the beans are tender, about 3 - 4 hours, adding more hot water as the beans absorb liquid. Every pot is different and so check your beans after 2 hours. Most take 3 - 4 hours but I have a pot I love to cook my beans in because it only takes 2 hours.
Add salt and onions (onions are optional) about one hour before complete. Refrigerate beans when cooled.
Instructions for Instant pot:
Place dried soaked beans, salt, onion, and water (2 liters) in Instant Pot.
Use “manual” setting for 30 minutes of pressure.
Allow pressure to naturally release, approximately 30 to 40 minutes. Season beans to taste.
- Soak beans for one hour or overnight.
- The beans can be frozen in small bowls for later use.
- Beans can be refrigerated for up to 5 days.
Calories: 83kcal | Carbohydrates: 15g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 255mg | Fiber: 5g | Sugar: 1g | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg