The uses of beans in Mexican cooking are immense. Although you\u00a0can buy them already made, if you make them at home they have a much\u00a0nicer flavor and you will give your kitchen an irresistible smell. You\u00a0can make a lot of them and refrigerate a batch which should last in the\u00a0refrigerator for about 4 to 5 days. You can freeze another batch which\u00a0will last for months.<\/p>\n
I will give you two tips, included in the recipe below, if you make them at home:<\/p>\n
1. Don’t add the salt in the beginning or it will toughen the beans. Add\u00a0it at least after an hour of cooking when the beans are already a bit\u00a0soft.<\/p>\n
2. You don’t need to soak them the night before cooking.\u00a0Yes, that helps to reduce the cooking time, but it is not necessary.\u00a0If you do soak them, don’t soak them more than 12 to 14 hours, because they may begin to ferment and you will finish with a Chinese rather than Mexican tasting dish.<\/p>\n
I like making them with\u00a0either Black beans<\/a>, traditional in the South of Mexico, Peruvian beans,\u00a0which are more used in the Central part of Mexico, or with Pinto\u00a0beans<\/a> which are more customary in the North. The latter ones have a\u00a0creamier feel and more subtle flavor.<\/p>\n Traditionally Frijoles de la Olla are cooked in an earthenware pot. It does impart a special Pueblo style flavor.<\/p>\n Many cooks in Mexican kitchens make them in pressure cookers, as it cuts the time almost in half, but I am a bit weary of them, as I have seen one too many explode!! Plus, cooking beans only requires you to be home for a certain amount of time, you don’t need to do anything but peek in every once in a while to make sure that there is still enough liquid.<\/p>\n I cook mine sometimes in an old earthenware pot and sometimes in a normal large cooking pot. They both work very well.