Mexican Frijoles Negros (Frijoles de la Olla)
A traditional method for preparing Mexican black beans...the beans are soaked overnight, then cooked with onion and epazote in a clay pot for authentic central Mexican flavor. These frijoles de la olla are so creamy and flavorful, you won't want to make Mexican beans any other way!
Ingredients
- 1 lb dried black beans
- 1/2 medium white onion, cut into large chunks
- 3 tbsp vegetable oil or lard I use safflower oil
- 5-7 large epazote leaves with stalks
- salt to taste
Instructions
- Sort beans to remove any stones or debris and rinse thoroughly
- Place the beans in a large container and cover with about 2 times their volume with water (i.e. if I am cooking 3 cups of beans, I add at least 6 cups water for soaking). Allow to soak overnight (~8 hours)
- Place beans with soaking water in a clay pot and heat over medium heat. Add warm water so that there is at least 4 inches of water above the beans. Add onion and oil and bring to a simmer.
- Cover the top of the pot with a bowl filled with water (if possible). Reduce heat to maintain a simmer. Remove any foam from the top of the beans and stir occasionally. Add warm water from the bowl (or heated separately) as necessary to maintain 4 inches of water above the beans.
- Allow beans to cook, simmering until beans have softened. Add salt to taste and epazote stalks. Stir to incorporate flavors. Allow to simmer about 15 minutes more so flavors can blend. Serve warm.
Notes
Yield: 7 cups cooked beans
- These beans are possible to make in a metal pot, but you will miss out on the flavor and texture imparted by the clay. The method described above should work for cooking beans in a metal pot, but you will need to watch the beans, adjusting heat and water as necessary.
- I like to cook my beans in a clay pot covered with a bowl filled with water because it reduces evaporation and the water in the bowl heats up, allowing me to add this warmed water to the pot without separately heating water on the stove. If necessary, heat water separately on the stove to add to the beans.