Frijoles De La Olla Tradicional (Home Cooked Beans)
- 1 lb about 2 1/2 cups dried beans (No lentils, garbanzos or favas)
- 2 tablespoons fresh pork fat (or use vegetable or bacon drippings)
- 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 1/2 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.
beans, fresh pork
Taken from www.food.com/recipe/frijoles-de-la-olla-tradicional-home-cooked-beans-222108 (may not work)