Best Black Beans A La Olla Recipes

Mexican Bean Stew (

Provided by Marcela Valladolid

Time 2h5m

Yield 8 servings

Number Of Ingredients 6

3 cups dried pinto beans
4 garlic cloves, peeled and mashed
1/4 large onion
2 bay leaves
Salt and freshly ground black pepper
Mexican crema or sour cream, chopped fresh cilantro leaves, finely chopped white onion, for serving

Steps:

Combine the beans, garlic, onion, and bay leaves in a medium pot. Add enough water to reach about 1 1/2 inches over the beans. Bring to a boil over medium-high heat. Reduce the heat, cover, and simmer until the beans are tender, about 2 hours. Add more water if the beans are absorbing too much liquid. The beans should be soupy when done, with plenty of liquid remaining. Season the beans with salt and pepper, to taste.
Ladle the beans and cooking liquid into soup bowls and garnish with Mexican crema, cilantro and chopped white onions. Alternatively, the beans can be drained and use as a filling for soft tacos.

Black Beans a la Olla image

Provided by Vicki Butts (lazyme)

Categories Vegetables

Time 35m

Number Of Ingredients 11

2 Tbsp olive oil
2 large onions, diced
6 clove garlic, chopped
1 19-oz can(s) black beans, rinsed and drained
1 16-oz can(s) tomato sauce
2 tomatoes, diced
2 tsp ground cumin
1/2 tsp cayenne pepper
3/4 c chopped fresh cilantro
1/2 c chopped green onions
1/4 c chopped fresh cilantro

Steps:

1. Heat the olive oil in a large pot over medium-high heat; cook the onions and garlic in the oil until the onions are translucent, 5 to 7 minutes.
2. Stir in the black beans, tomato sauce, diced tomatoes, cumin, and cayenne pepper; reduce heat to medium-low and simmer 5 minutes.
3. Add 3/4 cup cilantro and simmer another 2 minutes.
4. Stir in the green onions and remove from heat.
5. Garnish with 1/4 cup cilantro.

Frijoles de la Olla (

Provided by Sergio Remolina

Yield Makes 10 cups

Number Of Ingredients 5

4 cups dried black beans
1 medium onion, halved
2 cloves garlic
2 tablespoons canola oil or lard
Kosher salt

Steps:

Pick through the beans to remove any dirt or stones, then place in a large colander and rinse thoroughly. Transfer the beans to a large bowl, cover with 3 quarts of water, and soak overnight in the refrigerator.
Drain the beans, reserving the liquid. Measure the liquid and add water, if needed, to make 2 1/2 quarts. Place the beans in a stockpot or large clay olla. Add the onion, garlic, oil or lard, and the reserved soaking liquid.
Bring to a simmer, adjusting the heat to maintain a gentle simmer. Cover and cook, stirring occasionally, until the beans are tender, about 1 1/2 hours. Keep the beans covered with 1 inch of water as they cook, adding boiling water if needed. Remove the onion and garlic and season to taste with salt.