Frijoles de la Olla [NO SOAK| Stove, Crockpot, IP]
If you're looking for a new bean recipe, you've found it! This Pot Beans recipe is so simple and delicious, that it will be your new staple go-to beans dish. Enjoy!
Servings: 4 servings
Calories: 165kcal
Ingredients
- 1 cup of dried beans rinsed
- ½ of a yellow onion roughly sliced
- 1 teaspoon of ground cumin
- 1 teaspoon of red chile pepper flakes
- 1 teaspoon of dried Mexican oregano
- 4 cups of hot water
- Salt to taste
Instructions
- Put everything but the salt in a large pot, cover, and bring to a boil. Reduce to a simmer, and let cook for around 2 hours, or until the beans are soft. (If you're using black beans, this may take longer than with other varieties.)
- Stir in the salt and let cook for another ½ hour.
- Serve the beans and their broth in individual bowls. Or strain out the beans, serve those, and use the broth as a soup base.
Notes
- Adjust the consistency: If you prefer a thicker, stew or soup-like consistency, you can mash or blend a portion of the beans.
- Season to taste: Tweak the amount of salt and any of the spices.
- For enhanced flavor: Sauté the onion (and fresh chilies or garlic, if using) until lightly browned before adding the remaining ingredients.
- Use fresh beans: They can remain tough if they're too old.
Nutrition
Calories: 165kcal | Carbohydrates: 30g | Protein: 11g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 37mg | Potassium: 670mg | Fiber: 8g | Sugar: 2g | Vitamin A: 163IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 4mg
