Black Beans from the Pot

Black Beans from the Pot
Print Recipe
5 cups, plus cooking liquid Frijoles de Olla
Ingredients
  • 1 pound dried black beans rinsed
  • 1/2 white onion
  • A few sprigs cilantro or epazote optional
  • kosher or coarse sea salt to taste
To Prepare
  • Place the beans in a big heavy pot and cover with enough water to cover the beans by at least 3-inches, about 12 cups of water. Incorporate the onion and bring to a rolling boil. You may also add cilantro or epazote. Let the beans simmer over medium heat, partially covered, for about 1 hour and 15 minutes, until the beans are soft and then add the salt. Don’t add the salt in the beginning, or it will toughen the beans.
  • Let them continue simmering for another couple minutes, or until the beans are so soft, they come apart if you hold one between your fingers, and the broth has thickened to a soupy consistency. If the beans are not yet soft and the broth is drying out, add more hot water. Remove the cooked onion and herbs with a slotted spoon before serving.
Ingredients
  • 1 pound dried black beans rinsed
  • 1/2 white onion
  • A few sprigs cilantro or epazote optional
  • kosher or coarse sea salt to taste
To Prepare
  • Place the beans in a big heavy pot and cover with enough water to cover the beans by at least 3-inches, about 12 cups of water. Incorporate the onion and bring to a rolling boil. You may also add cilantro or epazote. Let the beans simmer over medium heat, partially covered, for about 1 hour and 15 minutes, until the beans are soft and then add the salt. Don’t add the salt in the beginning, or it will toughen the beans.
  • Let them continue simmering for another couple minutes, or until the beans are so soft, they come apart if you hold one between your fingers, and the broth has thickened to a soupy consistency. If the beans are not yet soft and the broth is drying out, add more hot water. Remove the cooked onion and herbs with a slotted spoon before serving.

23 comments on “Black Beans from the Pot

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    1. Hi Mary! Thank you. I have found that it is better to salt them once they soften and that they soften more if I salt near the end…. but of course we should all do what we find best in our own kitchens. Thanks for sharing! 🙂

  1. Dear PattiI would like to cook a nice,tasty Valentine’s dinner for my boyfriend, Reinaldo I was thinking some shrimp and steak what do recommend and for desert which flan do you recommend? He doesn’t know so he’s a big eater I need your help with a shrimp recipe that would go well with pasta I’m big on pasta please help me plan something nice. Thank you soon much.

    1. I used to, but not anymore. I realized there were not clear benefits except for the beans taking a bit less in cooking time…

  2. I want to make some beans but I do not have black beans, only pintos. Will the recipe work using beans besides black? I love your book!

  3. I just got and used epazote today to cook beans, I love the flavor the it gives the beans, what else can I use it for? I noticed someone asked about using dried, I could do that.

  4. Patti, thank you so much for sharing your passion with us! I love your show and am very excited to attempt to make one of your meals! Yay thank you again! You are awesome

    1. Marylin, Pati here! Thank you so much for watching the show. I can say that my boys love my cooking… most of the time, not always>>>