Frijoles De La Olla Tradicional (Home Cooked Beans)
- Ready In:
- 6hrs 30mins
- Ingredients:
- 2
- Yields:
-
7-8 cups
ingredients
- 1 lb about 2 1/2 cups dried beans (No lentils, garbanzos or favas)
- 2 tablespoons fresh pork fat (or use vegetable or bacon drippings)
directions
- Spread the beans on a baking sheet and check for stones, dirt clods or anything else you wouldn’t care to eat. Scoop into a colander and rinse. If using a slow cooker, first pour the beans into a medium large pot, pour in 2 quarts of water and bring to a rolling boil over high heat; then pour into the slow cooker. Add the lard (or oil or bacon drippings), onion and, if using, the epazote or avocado leaves. (Lightly toast the avocado leaves in a dry skillet).
- Cook the beans in the slow cooker for at least 6 hours for the beans to become tender, though you can leave them cooking for up to 10 hours. When the beans are tender, stir in 1 ½ tsp salt and simmer for a few minutes longer. Taste and season with additional salt if needed. Remove the epazote or avocado leaves, if using, and the brothy beans are ready.
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Reviews
-
I used this recipe to make Recipe #221894, which was delicious. Being a native Texan, I'm very picky when it come to Mexican food and this recipe produced charro beans that were just as good, if not better than my favorite traditional Mexican restaurants. I use vegetable shortening for the fat in the recipe. Thank you Witch Doctor for posting. I will use this recipe for my charro beans from now on.
RECIPE SUBMITTED BY
Retired world traveler. I have collected recipes from many of the places I have been. Not the recipes from the local 5 star restaraunts but the cuisine that the REAL people eat! Lots of interesting stuff out there people eat!
Love to try out those recipes I have collected now that I have the time. Only problem is finding the original ingredients.
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