Pot Beans

1. 1

   Run the beans through your hands to pick out any small stones or pieces of earth, which can be found in even the best of brands.

2. 2

   Rinse twice in cold water and drain.

3. 3

   Put into a bean pot and cover with enough hot water to come at least 3 inches (5 cm) above the beans.

4. 4

   Add the onion and lard and bring to a simmer.

5. 5

   Continue simmering until the skins of the beans are soft, then add the salt and continue cooking until the beans are very soft and the broth soupy (see Notes).

6. 6

   Frijoles de olla are usually served alone at the end of the main course, sometimes on the same plate and mopped up with a tortilla, or often in a small bowl apart.

7. 7

   Do not soak the beans first; the skin gives off an unpleasant flavor.

8. 8

   If you do, then dont throw out the soaking water with all the minerals and flavor.

9. 9

   Instead throw out the book that tells you to do so.

10. 10

    Do not add the salt until the skins of the beans are soft; some Mexican cooks will say that the skins will toughen.

11. 11

    Always use the bean broth-again, throw out the book that tells you to discard it (believe it or not, I have seen these instructions).

12. 12

    Do not leave the beans at room temperature for any length of time; they ferment easily.

* Per serving · 4 servings · Values may vary.

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