Photograph of the finished Frijoles de la olla

Mexico · Đậu đen hầm nồi đất

Frijoles de la olla

2 hr 30 min Hands-on time + 4 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Black beans Black beans 11.3 oz
  • Photograph of Onion Onion 1
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Epazote leaves Epazote leaves 4 sprigs
  • Photograph of Salt Salt 0.4 oz

Method

  1. 1 Remove any shriveled beans, rinse the black beans, and soak them in water for 4 hours until they soften.
  2. 2 Put the beans in an earthenware pot along with halved onions and crushed garlic, then pour in enough water to cover the beans by about three finger widths.
  3. 3 Bring to a boil, then reduce heat and simmer for 2 hours, adding boiling water occasionally to ensure the beans are always submerged.
  4. 4 Once the beans are tender, add the salt and epazote leaves, and simmer for another 15 minutes.
  5. 5 Ladle both the beans and the broth into a bowl and serve hot with tortillas.

With an appliance

  • Pressure cooker 1 hr

    Replace step 3: simmer the beans under high pressure for 30 minutes, then release the pressure naturally for 15 minutes; add the salt and epazote from step 4 after opening the lid and cook for another 10 minutes.

Start cooking