CentMenu / Dinner · Lunch
Frijoles de la olla with rice
Slowly simmered dried beans make a thrifty Mexican staple to serve with rice.
Ingredients
4 servings · US + metric
- 11.29 oz (320 g) dried white beans
- 9.88 oz (280 g) long-grain rice
- 1 onion
- 3 garlic cloves
- 1 bay leaf
- 1¼ tbsp (20 ml) sunflower oil
- ½ tsp (3 g) salt
Let’s cook
Soak 11.29 oz (320 g) dried white beans in plenty of cold water in the fridge for 8–12 hours; drain, rinse and put in a large pot with fresh water to cover generously.
Quarter 1 onion and crush 3 garlic cloves; add with 1 bay leaf and 1¼ tbsp (20 ml) sunflower oil, bring to a full rolling boil and boil uncovered for 10 minutes.
Reduce to low heat and simmer partly covered for 60–90 minutes, until the beans are completely soft, topping up with hot water; stir in ½ tsp (3 g) salt and discard the bay leaf.
Meanwhile, cook 9.88 oz (280 g) long-grain rice in a pot of boiling water over medium heat for 18 minutes, or as directed on the package; drain.
Serve the beans with some of their broth over the rice.