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Pot beans, also known as Frijoles de Olla, are the foundation for practically every bean recipe that I make. You'll find a pot of beans, similar to these, cooking on the back burner of just about any Mexican restaurant, and the side burner of many backyard grills. If you want to skip the work, you can substitute a couple of 30-oz cans of canned pinto beans, for equally flavorful results in almost any bean dish. Special
tools: Large stock pot; I use an 8 quart cast iron pot
2
cups dried pinto beans Thouroughly rinse beans under running water, and place in plastic bowl. Look carefully for any loose shells, sand, or anything else that you don't want to eat. Discard debris. Rinse a second time. Place beans in a large plastic bowl, and add 8 cups of water. Soak beans for at least 10 hours; 24 hours is better, as beans need to absorb as much liquid as possible. Drain water from beans and place them in stock pot. Add 8 cups water, halved garlic cloves and celery. Bring to a boil, and boil for 1 minute. Reduce heat to low, cover, and simmer over low-low heat for at least 6 hours; 10 hours would be better. Check pot every hour or so, stir, and add additional water if necessary. Finished beans should be very "plump," brown and brown in color. There should be quite a bit of liquid left in the pot, but the liquid should not be runny, or similar to soup. If you want to skip all of the work, purchase two 30-oz cans of canned pinto beans, and you'll get about the same results. But, isn't it fun to make your meal out of scratch, and doesn't it taste a lot better? I've even gone the extra mile and grown my own pinto beans in the back yard, dried them, and made my beans, totally from scratch. I guess I have too much time on my hands! Copyright(c) 2006 eRench Productions, Inc. All rights reserved. This site has been on the web since December 22, 2002. Web page design has been created by eRench Productions, Inc., custom photography for any occasion...
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