Frijoles de la Olla (Beans in a Pot)

Beans from scratch which serve as a delicous meal with some queso fresco, salsa, and tortillas; or as the basis for refried beans, enfrijoladas, crema de frijol, frijoles charros, and to eat straight out of the pot and lick your fingers ;)

Our favorite frijoles de la olla are made with black beans or Peruvian beans (peruanos). The only change is that you only use epazote when making black beans - not in any other type of bean.

For the best flavor, it's recommended to cook your beans in a clay pot.

1 kg (approx 4 cups) of dried beans

1/4 onion

1-2 cloves of garlic

1 litre or more chicken broth

1-2 branches of epazote

Salt to taste (2+ Tbsp)

1. Cover the beans with at least 3 inches of water over the top, and soak overnight or
   Quick Soak: Bring to a boil, then immediately remove from heat and let simmer in covered pot for 1.5 hrs 
2. Drain and rinse the beans well
3. Add chicken broth, onion, garlic and water to cover the beans - again with at least 2-3 inches of liquid above the top of the beans - you want plenty of liquid because the "caldo"/soup is what makes these beans delish.
4. Cook on low heat for 2 hours, then add epazote and salt. Continue cooking on low heat for 1-2 hours, or until soft.  Add salt to taste