Best 4 Frijoles De Olla Con Arroz Poblana Recipes
"Frijoles de olla con arroz poblana" is a traditional Mexican dish that combines the flavors of black beans, rice, and a rich poblano sauce. This hearty and flavorful dish is a staple in many Mexican households and is often served as a main course or a side dish. The poblano sauce, made with roasted poblano peppers, onions, and tomatoes, gives the dish a smoky and slightly spicy flavor. The combination of the soft and creamy black beans with the fluffy rice and the flavorful sauce creates a satisfying and comforting meal.
Check out the recipes below so you can choose the best recipe for yourself!
FRIJOLES DE LA OLLA
Provided by Food Network
Number Of Ingredients 6
Steps:
- Drain and rinse the beans and combine with 3 quarts water or enough to cover the beans by 2 inches and add the bay leaves. Bring to a boil, simmer. After 1 hour add the chilies, onion, garlic, salt, and pepper. Continue cooking 2 to 3 more hours until beans are soft, but not falling apart. Serve the beans in their liquid.
FRIJOLES DE LA OLLA
Provided by Marilyn Tausend
Categories Bean Side Cinco de Mayo Sugar Conscious Kidney Friendly Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 3 to 4 cups cooked beans and at least 4 cups broth; serves 6 to 10, depending on use
Number Of Ingredients 7
Steps:
- Rinse and sort the beans, discarding any broken pieces. Put in an olla or large, heavy pot, add 3 quarts water, and bring to a boil over high heat. This may take from 10 minutes in an enameled cast iron Dutch oven to 30 minutes in the traditional clay pot. When the water begins to bubble, immediately lower the heat to a gentle simmer and add the onion, garlic, and lard. Cover partially and simmer, stirring occasionally, for 1 to 2 hours. If the beans are not covered by at least 1 inch of water, add hot water. Add the epazote or cilantro, stir in the salt, and continue to simmer until the beans are almost soft, maybe 2 hours more. The centers of these beans should not be al dente.
- Taste and add more salt if needed, then remove the pot from the heat and spoon out and discard the onion, garlic, and herb sprigs. The beans are now ready to eat, though they will have even better flavor if allowed to sit for at least a few hours-or better yet, overnight- before reheating and serving. (They should be transferred to a storage container with the broth, covered, and stored in the refrigerator, where they will keep for at least 4 days.)
- Serve the beans in small bowls with plenty of the soupy broth and a dollop of the salsa, if desired. These beans can also be used to prepare other bean dishes, such as Frijoles Chinos o Fritos, Frijoles Puercos, or Frijoles Charros.
FRIJOLES DE LA OLLA TRADICIONAL (HOME COOKED BEANS)
This recipe is the first portion of making Frijoles Charros Rapidos (Quick Cowboy Beans)Recipe #221894. This is my version of cooking Pinto Beans. To Soak or Not: Mexican cooks don't soak beans because they know that throwing out the soaking liquid isn't good. It doesn't do much to make them more digestible and it makes the beans turn out pale in color and flavor. Variations: Cut 1 ½ to 2 pounds of boneless pork shoulder roast into 1 inch cubes. Spread on a baking sheet and slide close up under a hot broiler. In about 5 minutes, when the meat is brown, turn over and brown the other side. Transfer to a slow cooker or large pot. Prepare the recipe as described, with the addition of the meat. Serve in deep bowls with salsa, a salad and warm tortillas.
Provided by Witch Doctor
Categories Beans
Time 6h30m
Yield 7-8 cups
Number Of Ingredients 2
Steps:
- Spread the beans on a baking sheet and check for stones, dirt clods or anything else you wouldn't care to eat. Scoop into a colander and rinse. If using a slow cooker, first pour the beans into a medium large pot, pour in 2 quarts of water and bring to a rolling boil over high heat; then pour into the slow cooker. Add the lard (or oil or bacon drippings), onion and, if using, the epazote or avocado leaves. (Lightly toast the avocado leaves in a dry skillet).
- Cook the beans in the slow cooker for at least 6 hours for the beans to become tender, though you can leave them cooking for up to 10 hours. When the beans are tender, stir in 1 ½ tsp salt and simmer for a few minutes longer. Taste and season with additional salt if needed. Remove the epazote or avocado leaves, if using, and the brothy beans are ready.
Nutrition Facts : Calories 257.7, Fat 28.6, SaturatedFat 14.2, Cholesterol 31.1
FRIJOLES DE OLLA
Pinto beans are cooked simply in this classic recipe. Make a batch for your next fiesta!
Provided by JOEBOB22
Categories Side Dish Beans and Peas
Time 3h5m
Yield 8
Number Of Ingredients 4
Steps:
- Measure water and lard into a large pot. Bring to a boil and add beans. Cook over medium heat for 2 to 2 1/2 hours. Season with salt and continue cooking until tender, about 30 more minutes.
Nutrition Facts : Calories 196.3 calories, Carbohydrate 30.2 g, Cholesterol 3 mg, Fat 3.8 g, Fiber 7.5 g, Protein 10.3 g, SaturatedFat 1.4 g, Sodium 596 mg, Sugar 1 g
Tips:
- For the best flavor, use dried beans that have been soaked overnight. If you're short on time, you can quick-soak the beans by bringing them to a boil in a pot of water, then removing them from the heat and letting them sit for an hour.
- Be sure to rinse the beans thoroughly before cooking them. This will help to remove any dirt or debris and will also help to prevent the beans from foaming during cooking.
- Add a bay leaf, a few cloves of garlic, and a chopped onion to the pot when you're cooking the beans. These aromatics will help to add flavor to the beans.
- Don't overcook the beans. They should be tender, but still hold their shape.
- If you're using canned beans, be sure to rinse them thoroughly before using them. This will help to remove any excess salt or preservatives.
- Serve the frijoles de olla with your favorite toppings, such as sour cream, shredded cheese, chopped cilantro, or diced avocado.
Conclusion:
Frijoles de olla is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover beans. With a few simple ingredients and a little bit of time, you can make a pot of frijoles de olla that the whole family will love.
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