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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Frijoles de la olla Recipe

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This recipe for Frijoles de la olla is from The Barela Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups pinto beans (or kidney beans)
1 bay leave
1 pinch oregano
1 pinch salt
Directions:
Directions:
Pick over beans carefully and soak overnight. Drain and cover with cold water. Add bay leave and oregano. Bring to a slow boil and cook until tender, 3 to 4 hours. Add boiling water as needed. Add salt towards the end of cooking time.
Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
I can't remember any family kitchen that didn't have a pot of beans on the stove at all times!
I seem to remember Cuca adding an onion pricked with 2 cloves. I also like to add a fresh tomato cut in small cubes.
The beans are good as is, eaten out of a bowl, or mashed with a little fat (lard or bacon drippings) but still keeping them soupy. Or of course they can be used for frijoles refritos, cooking them to the dryness you desire.

 

 

 

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