Frijoles de la Olla
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 90 min · Beans · vegetarian, vegan, gluten-free, dairy-free
255 cal
15g protein
42g carbs
3g fat
per serving · estimated
Ingredients
- 1/4 lb dried pinto beans
- 1 white onion
- 2 garlic cloves
- 1 bay leaves
- 1/4 tbsp dried epazote
- 1/2 tsp kosher salt
Method (tap to check — screen stays awake)
- Rinse the beans and pick out any stones or debris.
- Place the beans in a large pot with the halved onion, garlic, bay leaves, and epazote.
- Cover with 3 quarts of water and bring to a boil.
- Reduce to a gentle simmer and cook, partly covered, for about 75 minutes until the beans are creamy (or 35 minutes at high pressure).
- Add the salt in the last 15 minutes so the skins stay tender.
- Cool and store the beans in their broth for the week.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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