Frijoles de Olla - Mexican Beans

Recipe by: Darina Allen

Beans cooked simply like this are virtually a staple in Mexico, served at almost every meal including breakfast.

Frijoles de Olla - Mexican Beans

SERVES

6

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

120

MINUTES

Ingredients

  • 450g dried or canned black beans

  • or red kidney or pinto beans

  • 1-2 tbsp good quality lard or butter

  • 1 small onion, chopped

  • 1 tsp salt (may take more

  • depending on the beans)

  • 1-2 sprigs of epazote (optional)

  • To make Frijoles Refritos (Refried Beans)

  • 50-75g best quality pork lard or butter

  • 1 medium onion, finely chopped

  • 225g Frijoles de Olla

Method

  1. The day before: Cover the beans generously with cold water and soak overnight. Alternatively, if you are in a hurry, bring the beans to the boil for 3 or 4 minutes, then take off the heat and leave aside for an hour or so.

  2. Either way, drain the beans, cover with fresh water, about 1.4 litres, add the lard or butter and onion but not the salt. Bring to the boil and simmer gently for 1-2 hours depending on the beans. About 30 minutes before the end of the cooking time add the salt and the sprig of epazote if you have it.

  3. Keep an eye on the beans while they cook, they should always be covered with liquid. If you see the beans peeping through cover with boiling water by about 1cm. When they are cooked,the beans should be completely softand the liquid slightly thickish and soupy (reserve the cooking liquid if making frijoles refritos, refried beans) .

  4. To make Frijoles Refritos (Refried Beans): Heat the lard or butter in a heavy frying pan, cook the onion until soft and brown, increase the heat and add about a third of the beans and their broth to the pan and cook over a high heat mashing them as you stir with a wooden spoon, or you could even use a potato masher, gradually add the rest of the beans little by little until you have a thick coarse purée.

  5. Taste and season with salt if necessary. Although this sounds as though it might be a lengthy business, it only takes about 8 or 9 minutes. The beans are ready when the thick purée begins to dry out and sizzle at the edges.

  6. Frijoles refritos keep well and may be reheated many times.

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