This Mexican beans recipe is as simple as it gets. Make a hearty pot of frijoles de la olla just like my Mexican grandmother used to do, then use them in all sorts of delicious ways!
Clean the beans. Sort through your beans for any bits of rock. Rinse and drain twice.
Cook. Fill a large pot with water, leaving about 2 inches of room at the top. Add 2 tablespoons of olive oil, the sliced onion and the rinsed beans. Bring to a boil and cook over medium high heat, uncovered, for 2 hours, checking periodically and adding water as needed so that the water level remains about the same. Stir occasionally.
Check for doneness. Remove a small spoonful of beans and gently blow on them. If the skin on the beans peels back, they are done. (If the skin doesn’t peel back cook for another 15 minutes and test again.) Add 1 1/2 teaspoon salt and cook for 15 more minutes. Taste and adjust salt if needed.
Keywords: frijoles de la olla, mexican beans, how to cook pinto beans