Frijoles de Olla (Homestyle Black Beans)

I used Anali's suggestions: I cooked unsoaked beans 35 minutes in multicooker, released naturally, and added to browned onions and lots of olive oil in enameled Dutch oven; salted, and cooked down until liquid thickened. Oh my goodness! This is what all the fuss is about!

Electric pressure cooker. Onions and other veggies in frying pan and sauté. Dump in cooker. Pressure cook beans 6 to 8 minutes and 10 minutes for reaching and releasing pressure Mushrooms make a great beef substitute in pressure cooker veggie recipes Risotto in pressure cooker 3 minutes

I would love to try this, but have a question. I do not have access to fresh epazote. I do have dried…or I can get fresh versions of the substitute herbs. Which would you recommend?

Agree with all the comments on pre-soaking the beans, after 3h simmering, i finished them with 25 min in the pressure cooker. I would also start with 1/2 or 2/3 of the salt, and adjust at the end, they were a bit salty for my taste.

There's discussion about salt preventing beans from softening. Salt will not, but acid will. Don't add acid to beans until they are softened.

David Morris: Agreed. I prefer Goya brand canned black beans and always keep them on hand because I love black beans. But have never been disappointed by any canned black beans. Ybor City in Tampa is where I first bonded with black beans. As you no doubt know, Ybor is long-time Cuban area and the Columbia plus many other restaurants there are superb. Sometimes add chopped green pepper to them if I have one handy.

Delicious! I had makrut lime leaves, so I used those instead of avocado. I first fried the onion in lard in the same pot as the rest of the cook. Only used 12 cups of water.

Agree that a gallon of water will take a long time to cook down for these beans. Beans may be overcooked by then. Starting with a pound of dried beans and 3 quarts of water should be enough. It's easier to add boiled water later than to remove too much liquid with its flavor later to get the consistency desired.

For David Norris, my husband (especially) and I have always eaten a lot of beans, mostly pintos, both canned and cooked from dried beans. We've found a huge difference. Especially with the ease of using an instant pot, the from scratch pintos win very time! Eat some, freeze the rest--you can't lose!

I've made this before several times with my friend, who is from Mexico. I am sure there are regional differences. But I tried this recipe and it does seem to soupy, like another poster said. Should it really be that liquid-y? Or is that personal preference?

I've lived in Mexico for 40+ years, and have always heard (especially from my mother-in-law) that frijoles de la olla must be salted after they've cooked. But maybe that's just a stubborn legend... As for soaking the beans, I've heard that it helps to eliminate certain toxins that beans have naturally, and makes them more digestible.

2 dried or fresh avocado or bay leaves? So avocado leaves or bay leaves? Dried avocado leaves? Is that a thing? Vs. fresh bay leaves? Never seen this before…. I’m a home cook so wondering if it’s just me who has never seen these ingredients listed this way. I’m sure it’s just me, right?

Rick says presoaking your beans make them taste like water. He's right. He's right about everything. His cookbook is masterpiece.

I’ve been making frijoles negros for almost 50 years. I honestly can’t tell the difference (never could) between soaking dried beans and cooking them, and using canned beans. I think, canned beans are generally terrific. I’d love to hear other peoples thoughts.

What about using stock instead of water?