Frijoles de la Olla

🛒 Ingredients

• Pinto beans, dry 63 g · 212 kcal
• Onion 12 g · 5 kcal
• Garlic 3 g · 4 kcal
• Epazote (Mexican tea herb) 1 g · 0 kcal
• Water 171 g · 0 kcal

👨‍🍳 Instructions

1. Rinse the dry pinto beans thoroughly under cold water, then soak them in plenty of fresh water overnight (or for at least 8 hours). Drain and rinse the soaked beans before cooking.
2. Place the drained beans in a large pot or olla (earthenware pot) with enough fresh water to cover them by about 2-3 inches. Add the half onion, garlic cloves, and epazote sprigs.
3. Bring the water to a boil, then reduce the heat to low, cover the pot, and simmer gently for 2 to 3 hours, or until the beans are very tender. Check periodically and add more hot water if needed to keep the beans submerged.
4. Once the beans are tender, season generously with salt to taste. Continue simmering for another 15-20 minutes to allow the flavors to meld.
5. Remove the half onion, garlic cloves, and epazote sprigs before serving, or leave them in for a rustic presentation. Serve hot as a side dish, main course, or base for other Mexican preparations.