South Mexican Frijoles De Olla

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: 4 hrs 10 mins
• Serves: 6-8
• Yields: 6-8 cups

Ingredients

• Main cooking

• 1  lb dried black beans or 1  lb pinto beans, rinsed and sorted
•  water
• 1  medium  white onion, roughly chopped
• 1  tablespoon  lard or 1  tablespoon  oil

• Last hour of cooking

• 1 1⁄2 teaspoons salt
• 1 -2  sprig epazote or 2  teaspoons dried epazote
• 1  whole chipotle  chili
• 1⁄2  guajillo  chili or 1⁄2 ancho chili, toasted, seeded, and torn into small pieces
• 1⁄4 teaspoon  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)
• 1 -2  teaspoon Mexican oregano, toasted
• 2  garlic cloves, crushed and peeled
• 4  ounces 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!