Who doesn't like a good bowl of frijoles for dinner? I know, I do! So it really was a no brainer when my girlfriend Paola and I decided on our first recipe post to share with you all. She not only brought with her a great frijoles de la olla recipe, but an arroz rojo that was killer (recipe for the arroz coming soon).
We have so much fun when her and I are in the kitchen. We laugh nonstop and it becomes our time to catch up on our life, food, (and boy) adventures. I hope all of you have as much fun as we did when making these frijoles. They are so easy to make and an essential part to any diet. Oh, and for my veggie/vegan friends out there, feel free to substitute the pork lard with olive or grape seed oil ;)
Happy cooking and remember to tag us when posting your pics! @BriciaLopez @Paolapvr
1 pound dried beans, picked over (flor de mayo, bayos or pinto)
1/2 medium white onion, sliced
1 tablespoon pork lard
1 large spring fresh epazote
2 large garlic cloves, peeled
Cover beans with cold water in a container, and skim off anything that rises to the surface. Drain beans, and reserve.
Put the lard in a heavy stockpot over medium heat. Add onion and cook until onions are translucent, about 5 minutes. Add epazote, garlic and the beans. Add enough hot water to cover by 4 inches. Cover, and bring to a boil. After the beans have come to a boil, reduce to a simmer and cook until skins tender, for about an hour. Add the salt and continue cooking until the beans are soft but not falling apart. This will take anywhere from 2 to 3 hours, depending on the age and quality of the beans. This particular batch took us 2:10 to fully cook.
If at any time the water level seems to be too low, add hot water, never add cold water or the beans will harden and become unappealingly dark.