Cooking dry beans

This recipe is what I follow to make black or pinto beans. It takes a few hours and we usually do it in the morning once a week or so using a cast iron crock pot although any type of large pot will do.

Black dry beans
Black dry beans

Ingredients

  • Black or pinto beans. Dry.
  • Half of a yellow or white onion
  • Couple cloves of garlic peeled & left whole
  • sea salt to taste – added at the end after cooking
  • fresh or dried epazote (or cilantro)
  • plenty of water
  • fresh jalapeño or Serrano Chile peppers

Instructions

  • Put the beans in the pot.
  • Fill pot with water to cover the beans.
  • Remove damaged beans.
  • Rinse a few times to flush out any debris.
  • Add the onion, garlic, peppers, and epazote.
  • Add some olive oil.
  • With pot on the stove put the heat on high.
  • Add water to cover the beans.
  • Cover the pot with a tight fitting lid.
  • Bring to a boil.
  • Once boiling, turn the heat down to medium-low and simmer for about 2 hours. You’ll need to check on the beans now and then to make sure they have plenty of water, if not add more so that they don’t burn. After about 2 hours or ONLY once the beans have softened and their skin begins to curl or break away, you can add sea salt.
  • Before you add the salt be sure to remove the onion, epazote (or cilantro), garlic, and peppers (be sure to find the stem).
  • Add a about 1.5 teaspoon of salt at first
  • Stir and simmer for a few minutes and then taste the beans again and adding as much more salt as you desire — just be careful because it’s easier to add than it is to take away saltiness.
  • When salting the beans you can add more water and simmer for another 20 minutes, taste again and repeat if necessary. Don’t worry if there’s “too much” broth as you can use it for reheating the beans and for making refried beans.
  • At this point I turn off the heat.
  • Using a large funnel ladle the cooked beans into large mouth jars.
  • Store leftovers, once cooled, in the refrigerator for up to 4 days or you can freeze for several months if desired, they freeze quite well.

This recipe was adapted from: https://mexicanmademeatless.com/frijoles-de-olla-making-a-pot-of-traditional-mexican-beans/

These are the beans I’ve been ordering: https://www.ebay.com/itm/262688877023

Bean cooking recipe from bag​
Bean cooking recipe from bag

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