Frijoles de la Olla
Updated July 14, 2021
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 cups dried pinto beans (12 ounces)
1 large dried ancho chile or 3 dried pasilla chiles, stemmed, seeded and rinsed
2 large dried guajillo chiles, stemmed, seeded and rinsed
1 dried avocado leaf
2 dried bay leaves
2 large black garlic or regular garlic cloves, peeled
¼ cup mixed dried mushrooms (¼ ounce), coarsely crumbled if large
1 tablespoon kosher salt (Diamond Crystal), plus more to taste
2 jalapeños, halved lengthwise
8 corn tortillas, for serving
¼ cup tightly packed cilantro leaves
2 ripe Hass avocados, pitted, peeled and sliced
Nutritional analysis per serving (4 servings)
93 grams carbs; 668 calories; 15 grams monosaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 25 grams fat; 28 grams fiber; 700 milligrams sodium; 25 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Add the beans, chiles, avocado leaf, bay leaves, garlic, dried mushrooms, salt and 8 cups water to an electric pressure cooker (such as an Instant Pot), and set to cook for 40 minutes at high pressure.
- Step 2
During the last few minutes of cooking, lightly char the jalapeños over the open high flame of a gas burner, or sear them on a comal or in a dry, heavy skillet over medium-high heat until blackened and beginning to soften, 3 to 5 minutes over a flame or about 10 minutes in a skillet. Use heatproof tongs to turn occasionally. Once cooked, set aside.
- Step 3
Once the pressure cooker has completed cooking, carefully release the pressure to open the lid. Taste test at least 5 beans to make sure they are all tender and fully cooked. If any are not, set the machine to its “sauté” function and bring the liquid to a boil. Simmer until the beans are smooth and soft.
- Step 4
Discard the avocado and bay leaves. If you’d like a more full-bodied broth, transfer the chiles, garlic and 1 ½ cups cooking liquid to a blender or food processor, blend until completely smooth, and return to the pot of beans. Taste for salt and adjust as needed.
- Step 5
Warm the tortillas over the open flame of a gas burner or on a comal or in a dry, heavy skillet over medium-high heat until soft. Divide the beans and rehydrated mushrooms among bowls, then top with cilantro, avocado and charred jalapeños. Sprinkle a pinch of salt on the avocado slices and serve with the warmed tortillas.
Private Notes
Comments
Any suggestions for a subsititute for avocado leaf? Help; in the far north and we're lucky to get an avocado let alone a leaf!
A good URL to keep handy is Cooks' Thesaurus (www.foodsubs.com) which has extensive information on many different foods which you can use. One example--they list over 50 types of dry beans and many eponyms I have never hear of.
Standard sub for avocado leaf is 2 bay leaves. Bay has a more piney and resinous aroma. I suggest adding one more bay leaf (4 could be bay overkill) or simply omitting the avocado leaf.
I only have black garlic puree. How much would replace 2 cloves?
What can one use instead of an avocado leaf, which I've never seen in stores here, and the specific chilies mentioned. I can find anchos, but not the other ones.
A pressure cooker? I cook my dried beans in a foodsafe, stovetop-safe ceramic olla. Because of the minerals in the well water here, I use spring water, or broth, so that the beans become tender. We also add a little fresh epazote, which helps prevent against tummy issues from the beans. This is available from most Latino grocery stores in California.