FRIJOLES DE LA OLLA
8 servings
Traditionally cooked in a clay pot, these beans will taste just as delicious cooked in whatever kind of pot you have available.
If desired, soak overnight in a pot:
- 1 pound dried beans, such as pintos or black beans, rinsed and picked over
Drain, return to the pot, and cover with water by 1 inch. Add to the beans in the pot:
- 1 medium onion, quartered
- 2 garlic cloves, smashed
- 3 sprigs epazote or oregano
- (1 dried chile, such as New Mexico or guajillo)
- (1 dried avocado leaf)
Bring to a boil, then reduce the heat, partially cover, and simmer until the beans are almost tender, 30 minutes to 1 hour. Add:
- 1 teaspoon salt
Continue to cook until the beans are completely tender and creamy, about 15 minutes more. Mash some of the beans with a potato masher or remove 1 cup of beans and puree in a food processor, then stir back into the pot. Serve with:
- Warm corn tortillas
- Crema or sour cream
- Crumbled Cotija or shredded cheese, such as Cheddar, Monterey Jack, or Oaxaca cheese