Ingredients
Equipment
Method
- 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.
- Add the olive oil to a medium-sized Dutch oven or pot over medium heat.
- Place in the onions and garlic, gently season with salt, and sauté for 5 minutes or just until light brown.
- Add the drained beans.
- Cover with stock and season with salt and pepper.
- Bring the beans to a boil, then cover, and simmer over low heat for 60 to 70 minutes or until tender.
- 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.