Frijoles de Olla (Stewed Pot Beans)

Name: Frijoles de Olla (Stewed Pot Beans)
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 1 lb. dried pinto beans; 1 ⁄ 2 small white onion, thinly sliced; 2 tbsp. lard or canola oil; Kosher salt, to taste; Crema (available at mexgrocer.com ) or sour cream, for garnish; 1 cup shredded queso Oaxaca (available at mexgrocer.com ) or mozzarella; Blistered serrano chiles, for serving; Warm tortillas, for serving

Serves
serves 6

PENNY DE LOS SANTOS

These stewed pinto beans can be eaten with tortillas for a light meal, or as a side dish for many savory foods.

Ingredients

1 lb. dried pinto beans
¹⁄₂ small white onion, thinly sliced
2 tbsp. lard or canola oil
Kosher salt, to taste
Crema (available at mexgrocer.com) or sour cream, for garnish
1 cup shredded queso Oaxaca (available at mexgrocer.com) or mozzarella
Blistered serrano chiles, for serving
Warm tortillas, for serving

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Instructions

Step 1

Bring beans, onion, lard, and 10 cups warm water to a boil in a 4-qt. saucepan over medium-high heat. Reduce heat to medium-low, and cook, covered and stirring occasionally, until beans are just tender and begin to split open, about 2 hours. Add salt, and continue cooking, mashing some of the beans in the pot as they cook, until beans are completely soft, about 30 minutes more.