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Frijoles De La Olla
1 cup pinto beans
1/2 onion -- cut in half
1 large garlic clove
Salt -- to taste
Do not pre-soak beans. Place in Dutch oven or large saucepan and cover generously with water. Add onion and garlic. Bring to a boil, reduce heat and cook, loosely covered, until skins of beans wrinkle, about 90 minutes.
Add 1 teaspoon salt or to taste and continue cooking until beans are soft, 2 to 2 1/2 hours. Add water as needed to keep beans covered.
With a potato masher or large spoon, mash a few beans, but not all, then continue to cook over medium-low heat until thickened, about 10 minutes. Serve beans in bowls with their juices.
This recipe yields 6 servings.