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.
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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
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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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Pour the beans into a large bowl and remove the broken ones. Cover with cold water (not the water specified in the ingredients list – just enough to cover the beans) and set aside to soak for 2 hrs.
Step 2.
Once soaked, drain the beans and transfer them to a large pan. Pour over the cold water (the water listed in the ingredients list) and add the epazote leaves, onion and garlic. Set the pan over a medium-high heat and bring the water to a boil, then lower the heat to low, cover with lid and simmer for one hour until the beans are soft.
Step 3.
While the beans have almost finished cooking, prep your garnishes of choice. Dice some fresh coriander, avocado and/or onion. Crumble some queso fresco. Get some spicy salsa at the ready.
Step 4.
When the beans are done, add the salt and cook for a final 5 mins. To serve, ladle up a portion of beans with some of their broth. Top with the garnishes!
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