Frijoles En Olla
Great for a delicious dinner on day one, then use leftovers to create refried beans on day two.
Servings: 12
Calories: 161kcal
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!
Notes
I usually serve this for dinner the first day with cornbread, then use the leftovers to make refried beans the next day, as part of a taco dinner. Yummy!
Nutrition
Calories: 161kcal | Carbohydrates: 22g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 966mg | Potassium: 383mg | Fiber: 7g | Sugar: 1g | Vitamin A: 58IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 2mg
