• Home
• Soups
• Meats
• Seafood
• Eggs
• Sauces
• Vegetables
• Little Things
• Other

dry beans

various dates

These are beans that are left on the vine to ripen completely. The dry pods are processed into animal fodder. Dry beans can be soaked to germinate before being cooked. Or you can plant them in your vegetable garden for another harvest.

It does not come much simpler than this. And yet, the outcome is both nutritious and delicious. The beans can be eaten as is, or crushed into a paste and refried for (New) Mexican bean dishes.

frigoles de olla + refried beans

2014-02-14 a.o.

Frijoles de olla (Sp. beans from the pot) are a staple food in Mexico. Many homes have an earthenware pot of beans on the stove all day long. It is one of the essential dishes in the Mexican kitchen that is served with almost every meal. You also have to do this before you make refried beans.

Cooking dry beans does take a bit of planning, because all beans (except lintels and split beans) need to be soaked overnight before cooking. Even then, it still takes some 3 hours before they are ready. I usually prepare this stovetop, but an overnight crockpot will do the job too.

Frijoles de olla aren't really soup. They are usually served as a side dish in Mexico. Of course, they can be served as a soup. I like the broth even more than the beans themselves. I'll even add extra water just to enjoy a good cup of bean broth.

Pinto beans are very popular for refried beans here in New Mexico, but this can be done with any bean you like. I prefer to use a 10 to 16-bean mix. Because the mix has white beans, the bean puree will be lighter of color than with pure pinto beans.

INGREDIENTS

This is what you need for 8 servings:

• 1 lb of your favorite dry beans
  or bean mix
• salt

Optional:

• flavoring package or pork trimmings or pork bouillon

Pic1: olla con frigoles + refrying beans
internet picture

Pic2: frigoles de olla / bean soup with cheese
Pic3: beans with cheese

three bean mixes

Pic4-6: three bean mixes

Directions

Pic7: soak overnight / rinse
Pic8: cook the beans
Pic9: all done

day 0:

• Rinse the beans several times until the water remains clear.
• Check for little stones and remove any damaged beans.
• Add water to 3 times the height of the beans.
• Soak overnight.

day 1:

• Rinse 3 more times.
• Add clean water to cover the beans + 2” extra.
• Bring to a boil. (Pic8)
• Reduce heat and simmer over low heat for at least 2 hours.
• Only after the beans are starting to burst their skin, add the flavoring package & salt to taste.
  Adding salt too early hardens the skin and they will take longer to cook.
• Keep simmering until the beans are soft. This can go on all day long.
• Serve and enjoy. (Pic10)
• Any leftovers should be refrigerated. (Pic12)

 

Pic10: bean soup day 1, served
Pic11: bean starch
Pic12: refrigerate leftovers

day 2

• Reheat and simmer over low heat.
• The starch is staring to leak out of the beans and strengthens the flavor even more. The bean broth has become a lot darker and thicker. These are beans at their best. (Pic11)
• If desired, refry the beans and add cheese.
• Any leftovers should again be refrigerated.
• Optional:
  • serve with some grated or chopped cheese. (queso fresco / asadero)
• Refrigerate any leftovers (Pic12)

variations

Pic13: beans served with mixed sausages / ham
Pic14: beans served with cheese
Pic15: cheese added to the pot

 

• Home
• Soups
• Meats
• Seafood
• Eggs
• Sauces
• Vegetables
• Little Things
• Other