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?
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.