Clay Pot Beans (Frijoles de la Olla)

Name: Clay Pot Beans (Frijoles de la Olla)
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT9H50M0.000S
Yield: 10 cups
Ingredients: 4 cups dried black beans; 4 avocado leaves, dried, toasted and ground, optional; 2 cloves garlic; 1 hoja santa leaf, optional; 1 white onion, halved; 2 tablespoons canola oil or lard; 1 cup epazote leaves; Salt

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Level: Easy

Total: 9 hr 50 min (includes soaking time)
Active: 30 min

Yield: 10 cups

Level: Easy

Total: 9 hr 50 min (includes soaking time)
Active: 30 min

Yield: 10 cups

Ingredients

4 cups dried black beans

4 avocado leaves, dried, toasted and ground, optional

2 cloves garlic

1 hoja santa leaf, optional

1 white onion, halved

2 tablespoons canola oil or lard

1 cup epazote leaves

Salt

Directions

Pick through the beans and remove any stones. Place in a large colander and rinse well. Cover the beans with 12 cups of water and soak overnight.
Drain the beans and place in a stockpot or large clay olla. Add the avocado leaves if using, the garlic, hoja santa leaf if using, the onions, canola oil, epazote and 10 cups of water. Cook over medium-low heat until fully cooked, stirring occasionally, 1 hour 30 minutes.
When the beans are fully cooked, remove the onion and garlic. Season with salt and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Show: Man Fire Food

Episode: Global Flavors of Texas

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