Frijoles de la Olla

Mexican · 90 min · Beans · vegetarian, vegan, gluten-free, dairy-free

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Ingredients

• 1 lb dried pinto beans
• 1 white onion
• 5 garlic cloves
• 2 bay leaves
• 1 tbsp dried epazote
• 2 tsp kosher salt

Method

1. Rinse the beans and pick out any stones or debris.
2. Place the beans in a large pot with the halved onion, garlic, bay leaves, and epazote.
3. Cover with 3 quarts of water and bring to a boil.
4. Reduce to a gentle simmer and cook, partly covered, for about 75 minutes until the beans are creamy (or 35 minutes at high pressure).
5. Add the salt in the last 15 minutes so the skins stay tender.
6. Cool and store the beans in their broth for the week.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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