Frijoles de la Olla
Fresh cooked pinto beans garnish with sliced serrano peppers, diced onion, cilantro and lime! Yes!
Servings 8 cups
Ingredients
- 3 cups of dry pinto beans
- 1 medium white onion quartered
- 1 whole bulb garlic
- 2 bay leaves
- 1 serrano or jalapeño
- 2 chile de arbol
- Water
- salt to taste
Instructions
- Clean and then soak the beans overnight. Drain and rinse the beans. Cover with plenty of water. At least three inches above the beans. Add the aromatics.
- Bring up to a simmer. Partially covered, keep at a simmer or light boil for 2 to 2 1/2 hours or until beans become tender. If water level gets low, add a little more hot water. Add salt to taste once beans are tender. Remove aromatics.
Notes
Remove aromatics and cool completely before storing in an airtight container. They will keep in the refrigerator for a week or divide into 2 cup portions with enough broth to cover and freeze in airtight containers or quart size freezer bags.