Mexico is the territory of the beans in the pot. Yes, it is true that they are only a dish, but these bean pots are everywhere, especially near where flank steak and tampiqueñas are served .
The beans from the pot are present in almost all the kitchens of Mexico, especially in the most traditional kitchens: those of the grandmothers. Most Mexicans must associate the smell of beans in the pot with memories of their childhood, just like the smell of corn tortillas. The same applies to the traditional clay pots in which these grains are cooked.
That is why today we are going to prepare the traditional recipe for beans from the pot, so Mexican and so homemade that I already sit in the kitchen of the house in a magical town, and not next to the computer with which I am writing.
How to wash and soak beans?
- Keep in mind that the first thing to do with the beans is to clean and soften them, and that this takes a little time. From the outset, we will have to check these grains to make sure we remove any residue, such as small stones, sand balls, or poor quality seeds, among other possibilities. We can do this by passing the grains from one container to another, after reviewing them in detail and by hand, or if you prefer, spread them on a tray, for greater visibility.
- Then, the beans will have to be rinsed with plenty of water. For this we will need a large strainer, and pass them under a stream of water.
- With the beans already well washed and drained, we will find a large pot or container, and we will put them there with fresh and clean water, to leave them softening. They must stay like this for a whole night. Consider that the water level must completely cover the grains.
- The next day, check that the beans have softened a bit. Then, they will have to be drained to be able to use them to cook our recipe for beans from the pot.
MEXICAN BEANS DE LA OLLA RECIPE
Traditional pot beans
- 1/2 kilo of beans
- 2 cloves of garlic
- 1/2 white onion
- 1 branch of epazote
- Salt to taste
With the beans already clean, soaked overnight and drained, we will proceed to begin the recipe. We will place them in a large enough pot. This means that the beans should occupy less than 1/3 of the pot, to be able to cover them with 2/3 of water and that we still have more space.
Then we are going to prepare some vegetables to flavor our beans. To start with, we will peel the half onion, and we will also peel the garlic.
In the case of epazote, we need it to be very clean. I prefer to disinfect the herbs that I use in the kitchen, immersing them in a container with water mixed with a splash of vinegar, and leaving them there for 5 minutes.
When we have the epazote clean, we will put it in the pot with the piece of onion and the garlic cloves.
You may see: MARINATED FLANK STEAK RECIPE, VERY JUICY
Then we will heat the pot with the beans over high heat, and wait for it to come to a boil.
At this point, we will lower the heat and let the beans cook between 2 and a half hours, to 3 hours. The goal is for them to soften. However, it is important to monitor the cooking of the beans so that the water level is always slightly above the level of the beans. If necessary, a little more water can be added.
You also have to stir the beans with some frequency, during the cooking time.
After the cooking time is over, when the beans are soft, it will be time to add salt to taste. I recommend adding a couple of tablespoons, stir the beans very well, taste, and then correct the seasoning if necessary. If it is necessary to add more salt, it is advisable to do it little by little, to avoid the risk of overdoing it.
Then the beans in the pot are ready to serve. As they are added to each dish, with a ladle, pay attention to the appearance of certain ingredients used: the piece of onion, the garlic cloves and the epazote branch. These can be removed from the preparation, or simply left in the pot, taking care that they do not end up in any of the dishes.
TIPS FOR PREPARING GOOD POT BEANS
- If you use a pressure cooker or pressure cooker, you can reduce the cooking time by up to 45 minutes.
- Instead of having to remove the chunk of onion and garlic from the pot, you can simply chop them into small pieces before starting to cook this recipe for Mexican food. In fact, if you want to add even more flavor to this dish, you can fry both ingredients for a few minutes, and then add them to the pot of beans.
- There are those who prefer to incorporate the epazote branch towards the end of cooking, so that the preparation takes on a more lively and fresh flavor.