Mexican Bean Stew ("Frijoles De La Olla")
- 3 cups dried pinto beans
- 4 garlic cloves, peeled and mashed
- 1/4 large onion
- 2 bay leaves
- Salt and freshly ground black pepper
- Mexican crema or sour cream, chopped fresh cilantro leaves, finely chopped white onion, for serving
Combine the beans, garlic, onion, and bay leaves in a medium pot. Add enough water to reach about 1 1/2 inches over the beans. Bring to a boil over medium-high heat. Reduce the heat, cover, and simmer until the beans are tender, about 2 hours. Add more water if the beans are absorbing too much liquid. The beans should be soupy when done, with plenty of liquid remaining. Season the beans with salt and pepper, to taste.
Beans can be prepared 5 days ahead. Cool, cover and refrigerate. Bring to a boil before serving.
Recipe courtesy of Marcela Valladolid