Frijoles negros de la olla (braised black beans)
SmartPoints® value per serving
1 hr 45 min
This recipe from NOPALITO: A MEXICAN KITCHEN by Gonzalo Guzmán has been modified and reprinted by WW with permission. As the story goes, Chef Guzman got his start in the kitchen at age 6 cooking a pot of beans; he now serves this delicious, simple recipe to diners at his San Francisco restaurant. "De la olla" translates to bean pot, but it refers to a traditional earthenware vessel that was said to have been a favorite of Pueblo people originally. You can cook your beans in a modern soup or stew pot, of course, just be sure to let the legumes simmer steadily in order to soften them until creamy but still toothsome. Adding salt to the pot during simmering will help to break down the tough skins.
½ medium, white variety, chopped
1 small, chopped (plus extra slices for garnish)
Apple cider vinegar
Dry black beans
1 pound(s), (about 3 c)
- In a large pot, heat oil over medium-high heat. Add onion and jalapeno, lower heat to medium, and cook, stirring occasionally, until onion is translucent, about 5 minutes. Pour in vinegar and let cook until half of it has evaporated, 1-2 minutes. Add beans, water and salt; bring to a boil over high heat, then reduce heat to a low simmer.
- Cover and cook until beans are tender and creamy but not falling apart, about 1 ½ hours. (Alternatively, you can simmer beans covered in a 350°F oven for 2 ½ hours.) Taste and adjust seasonings as needed; garnish with sliced jalapeno.
- Serving size: 1/2 c
The cookbook recommends Rancho Gordo brand’s Midnight Black Beans.