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Frijoles de Olla (pot beans) are beans in the most basic form, and are the beginning to many of my bean recipes, particularly those recipes of Mexican or American Southwestern origin. Special
tools: Large cast iron pot with cover, I use an 8-quart
pot 2
cups dried pinto beans, rinsed well Add the 6 cups of water to the pot. Add beans and the other ingredients. Uncover; bring to a rapid boil for 5 minutes. Cover pot. Bring contents to a temperature where the liquid just starts to bubble. Check water level every 15 minutes. Keep water so it just above the contents of the pot. Add more water as needed. Stir. Cook beans until soft and most of the liquid is absorbed; about 2 hours. Mash some of the beans and return them to the pot. Note: For richer flavor, beef stock, or chicken stock can be substituted for some of the water and beef bones can be added to the mixture as it simmers. Remove bones before serving. If the Frijoles de Olla are to be used to make Refried Beans, I don't recommend adding beef bones to the mix, as it will give the beans an odd flavor. If you're in a hurry, two 32-oz cans of canned pinto beans can be substituted, but they won't have quite the same flavor. Copyright(c) 2007 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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