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).

Marcela Valladolid, Chula Vista, CA
This Story Originally Appeared On sunset.com

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Credit: Thomas J. Story

Recipe Summary

total:
1 hr 30 mins
Yield:
Serves 8 (makes 8 1/2 cups) (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine beans, garlic, onion, bay leaves, and oregano in a medium pot. Add enough water to pot to cover beans by about 1 1/2 in.

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  • Bring to a boil over medium-high heat. Reduce heat and simmer gently, covered, until beans are tender, 1 1/2 to 2 hours, adding more water if needed to cover beans by 1/2 in. They should be soupy when cooked.

  • Season beans to taste with salt and pepper and serve in their cooking liquid.

  • *Mexican oregano is more intense than regular Italian oregano; find it in well-stocked grocery stores, Latino markets, and online.

  • Make ahead: Up to 5 days, cooled in cooking liquid and then chilled in the liquid.

Nutrition Facts

248 calories; calories from fat 4%; protein 16g; fat 1.1g; saturated fat 0.2g; carbohydrates 46g; fiber 16g; sodium 2.2mg; cholesterol 0mg.
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