Apr 14, 2009, 6:56 PM
Post #5 of 8
Frijoles de la Olla
1/2 kilo frijol peruano or the bean of your choice in the quantity of your choice
Pick over dried beans to remove stones, insect parts, and bits of straw and dirt. Wash beans in a colander under running water.
When I cook 1/2 kilo of beans, I use a 6-quart pot with a cover. Put the washed beans in the pot and add water to about two inches from the top of the pot. Bring the uncovered pot to a boil over a high flame. Lower the flame to a simmer, put the top on crooked so that steam can escape, and simmer until a good bit of the water evaporates--approximately an hour. From this point, you may need to add more water.
Keep an eye on the water level and add BOILING WATER as needed. This is important: if you add cold or tepid water, you will lower the temperature of the beans in the pot and they will not cook properly. Allow the beans to simmer until they are soft and tender and until the 'pot licker' is the consistency of...well, pot licker. You want enough liquid left in the pot to use for making frijolitos refritos.
When the beans are done, add salt to taste.
That's it, folks. Easy peasy.
I usually make enough for lunch today, breakfast tomorrow, and, since there are two of us, several two-serving size ziplock bags for the freezer. Beans freeze well. Since it takes the same amount of propane to cook a small batch or a large batch, I prefer to cook a lot at once.