Frijoles de la Olla
Ingredients
- 1 pound pinto beans (about 2 1/4 cups)
- 4 cloves garlic
- 1/2 white onion (about 1/2 pound)
- 2 fresh bay leaves
- 2 oz epazote
- 2 tbsp manteca (pork lard}
- 1/2 tsp MSG
- Kosher salt
Instructions
Soak Beans
- Rinse 1 pound (about 2 1/4 cups) pinto beans under cold running water.
- Pick over the beans to remove any debris or damaged beans.
- Place the beans in a medium bowl and cover with 2 inches of water.
- Add 1 tablespoon of Kosher salt to the soaking water and stir to dissolve the salt.
- Soak the beans at room temperature for at least four and up to eight hours. If soaking for longer than eight hours, move the beans into the refrigerator, but do not soak them for longer than 24 hours.
Preparation
- Drain and rinse the beans.
- Place the beans in a Dutch oven.
- Cut a medium white onion in half, remove the outer skin, and add it to the beans.
- Crush 4 cloves of garlic, peel them, and add them to the beans.
- Add two fresh bay leaves to the beans.
- Add 2 ounces of epazote to the beans.
- Add 2 tablespoons of manteca (pork lard}
- Add enough water to cover 4 inches above the beans
- Bring the beans to a boil over high heat (about 20 minutes).
- Reduce heat to low and allow the beans to simmer, partially covered, for about 1 hour, until the beans are soft
- Add 2 teaspoons of Kosher salt and stir to combine.
- Add 1/2 teaspoon of MSG and stir to combine.
- Continue simmering for 20 to 30 minutes,.
- Using a slotted spoon, remove the onion, garlic and bay leaves.