South Mexican Frijoles De Olla

Submitted by Leahs Kitchen

"Fijoles de Olla simply means pot beans.This recipe uses ingredients more commonly used in the south of Mexico. A delicious and comforting blend of old world and Mexican ingredients. The flavors seem to meld together in a very balanced and satisfying way. It goes great as a side or by itself or in tortillas. I used pinto beans but you can use any beans you like. You can cook it on the stove top or in the crock pot. I find it easier and less distracting to do it in the crock pot. As a final note the chorizo is optional and not a part of the original recipe.enjoy!"

 

• Ready In: 4hrs 10mins
• Ingredients: 15
• Yields: 6 cups
• Serves: 6-8

ingredients

• Main cooking

• 453.59 g dried black beans or 453.59 g pinto beans, rinsed and sorted
• water
• 1 medium white onion, roughly chopped
• 14.79 ml lard or 14.79 ml oil

• Last hour of cooking

• 7.39 ml salt
• 1-2 sprig epazote or 9.85 ml dried epazote
• 1 whole chipotle chili
• 1 guajillo chili or 1 ancho chili, toasted, seeded, and torn into small pieces
• 1.23 ml whole cumin, toasted
• 2-3 bay leaves, toasted
• 2-3 avocado leaves (I used anise ) or 2-3 a generous pinch ground aniseed (I used anise )
• 1-2 hoja santa (I didn't add this since I couldn't find it)
• 4.92-9.85 ml Mexican oregano, toasted
• 2 garlic cloves, crushed and peeled
• 113.39 g chorizo sausage, crumbled (opt*)

directions

1. Place rinsed and sorted beans in a slow cooker and cover with about 3 inches of water.
2. Add onion, and lard/oil.
3. Cook on medium high until beans are soft and it has thickened somewhat and turned lighter in color. (This can take any where from 1 1/2 to 3 1/2 hours depending on the beans you are using and the altitude.).
4. Add the salt, and remaining ingredients and cook for an additional 30 minutes.
5. Turn down heat and continue cooking for another 30 minutes. Beans should be soft and creamy and broth should be thicker by now.
6. Serve and enjoy!