FRIJOLES de la OLLA tradicionales

Pot beans are a staple in our Mexican kitchens. They're nutritious and delicious if prepared properly. Although they're often made in pressure cookers these days, nothing compares to the flavor of these legumes simmered in clay pots. The cooking time will depend on the type of beans used. Here's the recipe for 1/2 kg of pinto beans. Here are the ingredients: 1/2 kg of pinto beans 2 1/2 liters of hot water 1/2 white onion 1 large garlic clove A sprig of epazote 1/2 teaspoon of lard 1 stone of tequesquite plus 1 cup of water Salt to taste A clay pot *The water must be boiling before adding the beans. Salt is not added until half an hour before turning off the heat; this way, they will have a better flavor. The beans should be soaked overnight to reduce cooking time and make them more digestible. Epazote is also added at the end to maintain their aroma and flavor. When they are ready, blend a tablespoon of beans with a little of their broth and add it to the pot. This will give it a better flavor and slightly thicken the broth. Be careful not to overcook them so that the beans do not break. Enjoy your meal 🔴 INSTAGRAM:   / brisacolibri   🔵 FACEBOOK:   / brisacolibri   ❤️ YOU CAN ALSO WRITE TO ME AT: PO Box #4, CP98601, Guadalupe, Zacatecas, Mexico. Music: Avocado Street from the YouTube library in the Country and Folk category. South of the Border by Audionautix is licensed under a Creative Commons Attribution license https://creativecommons.org/licenses/.... Artist: http://audionautix.com/