Black Beans A La Olla Recipes
BLACK BEANS A LA OLLA
Fresh herbs give this popular Argentine dish a nice flavor boost. It's most traditionally served over rice.
Provided by Vicki Butts (lazyme)
Categories Vegetables
Time 35m
Number Of Ingredients 11
Steps:
- 1. Heat the olive oil in a large pot over medium-high heat; cook the onions and garlic in the oil until the onions are translucent, 5 to 7 minutes.
- 2. Stir in the black beans, tomato sauce, diced tomatoes, cumin, and cayenne pepper; reduce heat to medium-low and simmer 5 minutes.
- 3. Add 3/4 cup cilantro and simmer another 2 minutes.
- 4. Stir in the green onions and remove from heat.
- 5. Garnish with 1/4 cup cilantro.
FRIJOLES DE LA OLLA ("CLAY POT" BEANS)
Provided by Sergio Remolina
Categories Bean Onion Vegetable Side Vegetarian Legume Healthy Vegan Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 cups
Number Of Ingredients 5
Steps:
- Pick through the beans to remove any dirt or stones, then place in a large colander and rinse thoroughly. Transfer the beans to a large bowl, cover with 3 quarts of water, and soak overnight in the refrigerator.
- Drain the beans, reserving the liquid. Measure the liquid and add water, if needed, to make 2 1/2 quarts. Place the beans in a stockpot or large clay olla. Add the onion, garlic, oil or lard, and the reserved soaking liquid.
- Bring to a simmer, adjusting the heat to maintain a gentle simmer. Cover and cook, stirring occasionally, until the beans are tender, about 1 1/2 hours. Keep the beans covered with 1 inch of water as they cook, adding boiling water if needed. Remove the onion and garlic and season to taste with salt.
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