Frijoles de la Olla

Canned beans have had their day. It's easier than you think to boil your own pintos for tacos, nachos, or a simple Mexican side dish.

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  • Makes: 18 servings
  • Serving Size: 1/2 cup
  • Makes: 9 cups
  • Hands On: 15 mins
  • Total Time: 2 hrs 15 mins

Frijoles de la Olla

Directions

  1. In a 6- to 8-qt. pot combine beans, onion, garlic, and bay leaves. Add enough water to cover beans by about 11/2 inches. Bring to boiling over medium-high heat. Reduce heat; cover. Simmer until beans are tender, about 2 hours. (Add more water if beans absorb too much liquid. Beans should be soupy when done, with plenty of liquid remaining.) Season to taste with salt and black pepper.
  2. Ladle beans and liquid into soup bowls; add toppings. (Or drain and use as a filling for soft tacos.)

From the Test Kitchen

Cover and store in the refrigerator up to 3 days. To reheat, simmer over medium low-heat in a saucepan until heated through.

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Nutrition Facts (Frijoles de la Olla)

  • Per serving:
  • 128 kcal ,
  • 2 g fat
  • (1 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 5 mg chol. ,
  • 217 mg sodium ,
  • 21 g carb. ,
  • 5 g fiber ,
  • 1 g sugar ,
  • 7 g pro.

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