Brothy Pinto Beans (frijoles de la Olla)

 
yield8 portions

Simple and nourishing, these beans (frijoles) are served straight from the pot (olla) to the plate, says cookbook author Marcela Valladolid. She loves them lifted out of their broth and into a warm tortilla too, with a drizzle of Mexican crema or sour cream. This recipe is based on one in her first book, Fresh Mexico (Clarkson Potter, 2009).

What you will need

3 cups dried pinto beans

4 garlic cloves, mashed

1/4 white onion

2 bay leaves

1 teaspoon dried oregano, preferably Mexican*

Salt and pepper

(Nutritional facts 327 calories, 1.23 g fat, 59.17 g carbohydrates, 20.06 g protein, 0 mg cholesterol, 603 mg sodium)

Comments

Avatar placeholder