Frijoles En Olla
Great for a delicious dinner on day one, then use leftovers to create refried beans on day two.
This is one of my favorite recipes for several reasons: it’s easy, it’s delicious, and it can span across several meals. On day one, it’s a great bean soup, best served with OMG Flank Steak and cornbread or tamales. The next day, the leftovers are the basis of delicious, refried beans to go with a Mexican meal.
I know that one of the first things people think of when they see this recipe is… well… gas. Some people like to soak the beans overnight prior to cooking because they say it takes most of the gas out of them. But I’m here to tell you that, over the years, I’ve tried soaking for a few hours, soaking overnight, and not soaking at all — I have yet to notice any difference between any of these methods. For what it’s worth: I don’t soak them at all. So yeah, just deal with it. 😉
Frijoles En Olla
Ingredients
- 5 cups pinto beans dry
- 6 slices bacon quartered
- 2 medium yellow onions quartered
- 10 cups water perhaps more
- 10 cloves garlic broken
- 1.5 tbsp seasoning salt
- 1 tsp ground cumin
- 1 tsp chili powder
- 0.5 tsp garlic powder
- 1 tsp Worcestershire sauce
- 1 tsp black pepper
Instructions
- Thoroughly wash the beans. Place them in a large pot with the water, onions and bacon. Slowly bring to a boil, reduce heat and continue to gently boil for 2 minutes. Reduce heat, cover and simmer for 1.5 hours. Be sure to check often, stir gently, and add water if necessary.
- Add remaining ingredients. Stir well, but carefully. Simmer for 1 hour.
- Taste-test the broth; add spices as desired. Simmer for 30 minutes more. The final product should be soupy. Serve and enjoy!
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