Frijoles de la olla (spicy slow-simmered black beans)
Rick Bayless · ♥ 1.8K likes · 42.3K views · 10 min video
Read about black beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 lb black beans
- 2 quart water
- 2½ quart water
- onion
- garlic cloves
- epazote
- fresh rendered pork lard
- arbol chiles
Do not soak; put everything in the pot and simmer slowly.
Put the beans, onion, garlic, epazote, lard and arbol chiles into the pots with the measured water.
Three ways to cook them, and how much water
On high heat, bring the stovetop and oven pots to a full boil.
If the beans are from a farmers market or bulk, spread them on a rimmed baking sheet and pick out debris and stones.
Variation: stovetop -- partially cover, lid askew, and cook at a lower temperature; a firm lid builds pressure and the beans stick. Watch that the liquid does not evaporate and burn the beans.
Partly covered, covered, or under pressure
Variation: pressure cooker -- lock the lid, cook on high one hour, then let the pressure release naturally.
For a creamier, thicker broth, blend a cup or so of the beans smooth and scrape them back in.
- 1½ tbsp Diamond Crystal salt
Season with salt, stir to dissolve, taste and adjust. Serve as an accompaniment to tacos.