These easy frijoles de la olla will have all your pots filled with Mexican beans from now on. Served warm, it's a hearty and comforting side.
Prep Time15 minutesminutes
Cook Time2 hourshours
Additional Time6 hourshours
Total Time8 hourshours15 minutesminutes
Ingredients
13ozdried *Bayo beans, uncooked
7cupswater
1small white onion, quartered
2whole garlic cloves, peeled
½tablespoonsalt
Water, for soaking
Instructions
Spread the beans out on a baking sheet, container, or clean surface. Pick out any debris, pebbles, dirt, or badly bruised beans. Discard them.
Place the beans in a large container and cover them with water. Make sure they're submerged by at least 3". Leave them in a cool, dry place away from any sunlight. Soak them overnight, or for at least for 6 hours.
Drain the beans and rinse them really well. Add them to a large pot with the white onion and garlic. Pour in the 7 cups of water. Season with salt.
Bring the beans to a boil over medium-high heat. Then, reduce it to medium-low. Let them simmer for 1-3 hours or until the beans are fork-tender.
Remove the onion and garlic. Season with more salt to taste. Serve them warm or use them to make frijoles refritos. Enjoy.
Notes
*Bayo Beans - If you can't find dried Bayo Beans, you can also use dried pinto beans!Storage: Refrigerate any cooled leftover beans in an airtight container for up to 5 days.Reheat: To reheat them, pop them into the microwave for 1-2 minutes or until warm. You can also heat them in a pot over medium heat, stirring for 4-5 minutes or until warm.Freeze: Once cooled, transfer them to a freezer-friendly bag or container (with their broth). Freeze for up to 3 months. Transfer them to the fridge a day before serving and then reheat them as usual.