-
1
Pick over the beans carefully to get rid of any little stones or bits of chaff.
-
2
Cover them in a bowl with cold water and skim off any flotsam, shriveled beans, or anything else you might have missed while picking them over.
-
3
Drain the beans and put them into a heavy pot with the onion and lard, if using cover well with hot water; it should come about 4 inches above the level of the beans.
-
4
Cover the pot and set over high heat until it comes to a boil.
-
5
Lower heat to medium and continue cooking until the skins become tender.
-
6
Add the salt and continue cooking until the beans are soft but not falling apart.
-
7
This will take anywhere from 2 to 3 hours, depending on the age and quality of the beans.
-
8
Keep some hot water on hand to top off the water if it is getting low-never add cold water.
-
9
Frijoles Negros De Olla:
-
10
Makes A Scant 7 cups, without the broth
-
11
Follow the method for Frijoles de Olla, using 1 pound (450g) black beans and adding a sprig of epazote when you add the salt.
-
12
Allow for a longer cooking time.
-
13
There are regional differences in what is added to beans cooked this way, but each recipe will guide you-or should.
-
14
Frijoles De Olla Oaxaquenos:
-
15
Follow the Frijoles de Olla recipe, adding 1/2 small head of garlic, cut horizontally, and a large spring of epazote from the beginning.
