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 base for refried beans, enfrijoladas, crema de frijol, frijoles charros, or to eat straight out of the pot. 

Our favorite frijoles de la olla are made with black beans or Peruanos/Mayacoba. The only change is to use epazote when making black beans. 

1 kg (approx 4 cups) of dried beans

1/4 white onion (throw the whole chunk in)

2-3 cloves of garlic

2-3 tsp Better than Bouillion

1-2 branches of epazote (for black only)

Salt to taste (2+ Tbsp)

1. (Optional step but I like it when I have time) 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 bouillion, 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. (**See Instapot note) Cook on the stove on low heat for 2 hours, then add epazote (optional) and salt and check there’s still plenty of liquid. Continue cooking on low heat for 1-2 hours, or until soft.  Remove chunks of onion and garlic. Add salt to taste

** For an instant pot, cook on high pressure for 33 mins. (Add a couple mins if you did not presoak). Once complete, let pressure release naturally until de-pressurized (approx 20mins). Remove chunks of onion and garlic. Add salt to taste.