Frijoles de la Olla
Thomas J. Story
These “beans in a pot” from Phoenix's Bacanora are packed full of flavor thanks to charred habaneros, onion, and garlic.
This recipe and others from Phoenix's Bacanora can be found in the Sunset feature, "Phoenix’s Best New Restaurant Has the Secrets to Open-Fire Grilling."
How to Make It
1
In a large pot, bring 1⁄2 gallon water to a boil. Lower it to a simmer, then add the pinto beans and cook about 45 minutes to 1 hour. Drain water into a bowl and set aside. Set beans aside.
2
In another large pot, add oil over high heat, then add onion and garlic, stirring occasionally until almost burned, about 5 minutes.
3
Add the habanero and cook, about 4 minutes. Add oregano and cook for 1 minute.
4
Add the beans and bean water, and cook about 10–15 minutes. The liquid will begin to thicken. Lower heat and simmer until mixture reaches desired thickness. Season with salt and serve.
Ingredients
8 cups dried pinto beans, soaked overnight and drained
1 cup extra-virgin olive oil
1 white onion, diced
1 cup chopped garlic
4 habanero chiles, diced
2 tbsp dried Mexican oregano
2 ½ tbsp sea salt
Directions
1
In a large pot, bring 1⁄2 gallon water to a boil. Lower it to a simmer, then add the pinto beans and cook about 45 minutes to 1 hour. Drain water into a bowl and set aside. Set beans aside.
2
In another large pot, add oil over high heat, then add onion and garlic, stirring occasionally until almost burned, about 5 minutes.
3
Add the habanero and cook, about 4 minutes. Add oregano and cook for 1 minute.
4
Add the beans and bean water, and cook about 10–15 minutes. The liquid will begin to thicken. Lower heat and simmer until mixture reaches desired thickness. Season with salt and serve.
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