Frijoles de la Olla

Every time I make Frijoles de la Olla, I’m reminded of cozy family gatherings, where laughter and the aroma of home-cooked meals fill the air. This traditional dish, often enjoyed during the colder months, has a rich history and a comforting flavor that warms the heart. I remember my grandmother teaching me how to prepare these beans, emphasizing the importance of the perfect simmer to coax out their natural sweetness. Whether served alongside rice or as a hearty filling in tacos, Frijoles de la Olla is a staple that brings everyone together. The simplicity of the ingredients – just beans, aromatics, and a touch of seasoning – allows each flavor to shine through. It’s a dish that’s meant to be shared, savored, and cherished.

Frijoles de la Olla Ingredients

The ingredients for Frijoles de la Olla are simple yet essential to creating its delightful flavor. The star of the show, the beans, provide a creamy base, while the olive oil, onions, and garlic add aromatic depth. Using a rich chicken stock enhances the overall taste, making every spoonful a comforting embrace. Let’s take a closer look at the key players:

• 1 pound of dry pinto or mayocoba beans – These beans are creamy and flavorful, perfect for simmering and soaking up seasonings.
• 2 tablespoons of olive oil – Adds richness and helps sauté the aromatics to release their flavors.
• ½ peeled, julienne yellow onion – Adds sweetness and depth, cooking down to a soft and delicious base.
• 3 thinly sliced garlic cloves – Introduces a fragrant aroma and enhances the overall flavor profile.
• 6 cups of chicken stock – Provides a savory depth, enriching the beans as they cook.
• Coarse salt and pepper to taste – Essential for balancing and enhancing the flavors throughout the dish.

Frijoles de la Olla Instructions

Let’s dive into the cooking process for Frijoles de la Olla. It’s straightforward, yet every step counts towards achieving the perfect flavor and texture. Here’s how to create this comforting dish:

1. Start by submerging the beans in cold water in a container and let them sit overnight. This soaking process helps to soften the beans and reduce cooking time. If you’re short on time, you can alternatively cover the beans in a container with boiling water and let them stand for one hour.
2. Next, drain the soaked beans and set them aside. In a medium-sized Dutch oven or pot over medium heat, add the olive oil.
3. Once the oil is hot, add the onions and garlic. Gently season with a pinch of salt and sauté for about 5 minutes, or until the onions become translucent and just start to turn light brown. This step builds a flavorful base for the dish.
4. Now it’s time to add the drained beans to the pot. Stir gently to combine all the ingredients, letting the beans mingle with the onions and garlic.
5. Cover the mixture with the chicken stock and season with additional salt and pepper to taste. This stock will infuse the beans with a deep, savory flavor.
6. Bring everything to a boil over high heat, then reduce the heat and cover the pot. Allow it to simmer over low heat for 60 to 70 minutes, or until the beans are tender. Stir occasionally and check the consistency.
7. Once the beans are tender, taste and adjust the seasonings as needed. Feel free to add more salt or pepper to enhance the flavor.
8. When ready, serve the Frijoles de la Olla hot, either as a side dish or as a main component in your favorite meals.
9. Enjoy the hearty, comforting flavors, or store any leftovers for later!

Substitutions and Tips

When it comes to making Frijoles de la Olla, there are always ways to personalize the dish. Here are some helpful tips and suggestions:

• Storage: Store leftovers in an airtight container in the refrigerator for 4 to 5 days.
• Freezing: These beans freeze well. Store them covered for up to 3 months. Thaw in the refrigerator before reheating.
• Reheating: Add the desired amount of beans to a saucepot with a few tablespoons of water or chicken stock and heat over low while stirring until warm.
• Using canned beans: If using canned beans, one pound of dry beans equals about 4 to 5 cans. Simply adjust the cooking time.
• Skipping the sauté: Traditionally, onions and garlic can be added directly to the pot instead of sautéing; this is a matter of preference.
• Customizing flavors: Feel free to add spices or herbs like cumin or bay leaves for additional flavor depth.

How to Enjoy Frijoles de la Olla

• Serve as a side dish: These Frijoles de la Olla are perfect alongside grilled meats or tacos.
• Make a hearty meal: Enjoy them with rice for a filling lunch or dinner.
• Perfect for gatherings: This dish is ideal for potlucks and family gatherings, where everyone can enjoy it.
• Seasonal dish: While wonderful in winter, Frijoles de la Olla can be enjoyed year-round.
• Store leftovers: Keep any extra in the fridge for easy meals throughout the week.
• Pair with fresh tortillas: Serve hot with warm tortillas for a delightful experience.

FAQ

Conclusion

In conclusion, Frijoles de la Olla stand out as a delightful comfort food that brings warmth and nourishment to any meal. The simplicity of its ingredients allows for a rich flavor profile that is both satisfying and versatile. I encourage you to try this recipe and experience the joy it can bring to your table. Whether shared with family or enjoyed solo, it’s a dish that truly embodies the essence of home cooking.

Frijoles de la Olla

The ultimate comfort food, Frijoles de la Olla brings warmth and joy to any meal. With its creamy texture and rich, savory flavor, this easy weeknight dinner is perfect for family gatherings. Discover how simple ingredients transform into a delightful dish that everyone will love!

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Prep Time 10 minutes mins

Cook Time 1 hour hr 40 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 8 servings

Course: Dinner, Side Dishes

Cuisine: Mexican

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound dry pinto or mayocoba beans
• 2 tablespoons olive oil
• ½ peeled julienne yellow onion
• 3 thinly sliced garlic cloves
• 6 cups chicken stock
• coarse salt and pepper to taste

Equipment

• Large Pot
• Saucepan
• Oven
• Skillet
• Peeler
• Chef's Knife

Method

 

1. Submerge the beans in cold water in a container and let it sit overnight. Alternately, cover the beans in a container with boiling water and let them stand for one hour.
2. Add the olive oil to a medium-sized Dutch oven or pot over medium heat.
3. Place in the onions and garlic, gently season with salt, and sauté for 5 minutes or just until light brown.
4. Add the drained beans.
5. Cover with stock and season with salt and pepper.
6. Bring the beans to a boil, then cover, and simmer over low heat for 60 to 70 minutes or until tender.
7. Adjust the seasonings, serve, or store.

Notes

• Make-Ahead: You can make this recipe up to 1 day ahead of time and reheat before serving.
• How to Store: Store the frijoles in the refrigerator for 4 to 5 days. You can freeze them covered for up to 3 months. Thaw in the refrigerator before reheating.
• How to Reheat: Add the desired amount of beans to a saucepot with a few tablespoons of water or chicken stock and heat over low heat while stirring until warm.
• Using canned beans: You can also use canned beans if that’s all you have. One pound of dry beans equals 4 to 5 15-ounce cans.
• Skipping the sauté: Classically, the onions and garlic are not sautéed. They are added to the pot with everything and cooked.

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Meet Adele Mercer

Every meal deserves a spectacular finish, whether it is a savory main or a sweet treat. I enjoy the entire creative cycle, from kneading dough to editing the final photos. I developed this recipe to be approachable for home cooks while ensuring it delivers the high-quality results you expect.