Clay Pot Beans (Frijoles de la Olla)

Recipe courtesy of Sergio Remolina and The Culinary Institute of America at San Antonio
Show: Man Fire Food Episode: Global Flavors of Texas
TOTAL TIME: 9 hr 50 min
Prep: 20 min
Inactive Prep: 8 hr
Cook: 1 hr 30 min
YIELD: 10 cups
LEVEL: Easy

ingredients

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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.

Notes

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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