Frijoles de la Olla
Updated July 15, 2021
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2cups dried pinto beans (12 ounces)
- 1large dried ancho chile or 3 dried pasilla chiles, stemmed, seeded and rinsed
- 2large dried guajillo chiles, stemmed, seeded and rinsed
- 1dried avocado leaf
- 2dried bay leaves
- 2large black garlic or regular garlic cloves, peeled
- ¼cup mixed dried mushrooms (¼ ounce), coarsely crumbled if large
- 1tablespoon kosher salt (Diamond Crystal), plus more to taste
- 2jalapeños, halved lengthwise
- 8corn tortillas, for serving
- ¼cup tightly packed cilantro leaves
- 2ripe Hass avocados, pitted, peeled and sliced
Nutritional analysis per serving (4 servings)
688 calories; 25 grams fat; 4 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 97 grams carbohydrates; 28 grams dietary fiber; 4 grams sugars; 26 grams protein; 731 milligrams sodium
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.
Powered by
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 1½ 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?
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.
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.