Frijoles En Olla

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. 😉