Black Beans de la Olla

4.5
2
Notes
3 hr cook
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.
Karla Zazueta

Karla Zazueta

Add to plan
Black Beans de la Olla 1
Serves
6
Uncooked Black Turtle Beans
Cold Water
Epazote Leaf
Maldon Sea Salt
Onion
Garlic Clove
TO SERVE (optional):
Fresh Coriander
Avocado
Small Onion
Queso Fresco
Salsa

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    Notes
    (1)

    S
    Selma E.
    a month ago
    I am struggling to find the fresh epazote leaves. How much would you recommend to put dry ones?
    Mob
    Mob
    a month ago
    ·
    Admin
    Hi Selma! You can use 1 tsp dried epazote in place of the fresh leaves.

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