Beans la Olla


February 9, 2015


1Put the beans in a colander, figuring out dirt or stones, rinse and place in a 4 quarters pan.

2Joint 6 cups water, Remove beans that float, and lets enjoy 4 - 8 till you no dry core when you break open.

3Or quick soak beans by boiling them for one minute then let them stand the heat for 1 hour then fully drain beans.

4Cover beans with 6 cups of clean water in olla or pan, add the lard or other fat, ui in epazote (Optional) and slowly bring to a boil.

5Partially cover and simmer on medium-low heat, stirring occasionally, until they are fully, 1 up to 2 hour.

6If push up the beans, add hot water to then cover with 1 / 2 ", that without sufficient water, the beans possible to cook unevenly, and have a tendency to stick to the bottom.

7Season with salt, collect the epazote, and the beans are ready to serve.


2 cups (13 gram) dry beans, pink, pint, black or other race

2 tablespoons lard, bacon or melted fat dripping from chorizo

1 small onion, diced

1 big feather epazote for black beans (Optional)

Salt, just about 1 teaspoon