Black Beans de la Olla, or Beans from the Pot. There is nothing more Mexican than cooking beans from scratch. I think every family in Mexico has a day for doing this – in my family it’s every Monday. They are called “de la olla” because, traditionally, the beans are cooked in a clay pot. As a child, this was one of my favourite dishes. My mum used to cook them early in the morning and she would serve them in a bowl with a bit of the juice, garnished with coriander, onion, queso fresco and spicy salsa or fresh serranos. Then she would freeze the leftover beans and use them throughout the week to make fried beans.
Serves
6
Uncooked Black Turtle Beans
Cold Water
Epazote Leaves
Maldon Sea Salt
Onion
Garlic Cloves
TO SERVE (optional):
Fresh Coriander
Avocado
Small Onion
Queso Fresco
Salsa
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Karla Zazueta
Karla Zazueta is an incredible Mexican cook, food writer and cookery teacher. She teaches her Mexican traditions, recipes and techniques through cooking classes at her Mexican Food Memories cooking school. She also hosts Mexican supper clubs at her family home. Her recipes have been featured in The Guardian, BBC Food, NatGeo Food Magazine and many more. She's also just released her first cookbook, Norteña, where she shares the story of her family recipes and northern Mexico.
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Karla Zazueta
Karla Zazueta is an incredible Mexican cook, food writer and cookery teacher. She teaches her Mexican traditions, recipes and techniques through cooking classes at her Mexican Food Memories cooking school. She also hosts Mexican supper clubs at her family home. Her recipes have been featured in The Guardian, BBC Food, NatGeo Food Magazine and many more. She's also just released her first cookbook, Norteña, where she shares the story of her family recipes and northern Mexico.