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Frijoles negros de la olla (braised black beans)
1
Points® value
Total Time
2 hr
Prep
15 min
Cook
1 hr 45 min
Serves
12
Difficulty
Easy
This recipe from NOPALITO: A MEXICAN KITCHEN by Gonzalo Guzmán has been modified and reprinted by WW with permission. As the story goes, Chef Guzman got his start in the kitchen at age 6 cooking a pot of beans; he now serves this delicious, simple recipe to diners at his San Francisco restaurant. "De la olla" translates to bean pot, but it refers to a traditional earthenware vessel that was said to have been a favorite of Pueblo people originally. You can cook your beans in a modern soup or stew pot, of course, just be sure to let the legumes simmer steadily in order to soften them until creamy but still toothsome. Adding salt to the pot during simmering will help to break down the tough skins.
Ingredients
Canola oil
2 Tbsp
Uncooked onion
½ medium, white variety, chopped
Jalapeño pepper
1 small, chopped (plus extra slices for garnish)
Apple cider vinegar
2 Tbsp
Dried black beans
1 pound(s), (about 3 c)
Water
8 cup(s)
Kosher salt
1 Tbsp