Frijoles de la Olla

bon appétit side latin american mexican bean green onion/scallion herb garlic vegetarian vegan dairy free wheat/gluten-free soy free peanut free tree nut free

Rick Martinez

Makes about 3 quarts

Source

Ingredients

3 spring onions or scallions, trimmed, or ¼ medium onion

2 sprigs hardy herbs (such as avocado leaves, rosemary, thyme, or bay)

3 small sprigs tender herbs (such as epazote, cilantro, basil, or mint)

3 garlic cloves, crushed

1 lb. dried beans (such as pinto, black, cannellini, or kidney), rinsed, picked through

2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt

Method

Bring scallions, herbs, garlic, beans, salt, and 4 quarts water to a boil in a large pot. Reduce heat to medium-low and simmer gently, uncovered, skimming surface and stirring occasionally and adding more water as needed to keep beans covered, until beans are tender, 1½–3½ hours. Cooking time will depend on how old the beans are. Remove scallions, herbs, and garlic.

Do Ahead: Beans can be cooked 3 months ahead. Transfer to an airtight container and freeze.