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<\/p>\n<\/p>\n
2 cups dried pinto beans (or black beans)<\/p>\n
8 cups water<\/p>\n
1 small onion, halved<\/p>\n
2 cloves garlic, smashed<\/p>\n
2 tsp salt (or to taste)<\/p>\n
1 tbsp lard, bacon grease, or olive oil (optional)<\/p>\n
1 handful fresh cilantro (optional)<\/p>\n
3 cups all-purpose flour<\/p>\n
1 tsp salt<\/p>\n
1 tsp baking powder<\/p>\n
\u2153 cup lard or vegetable shortening<\/p>\n
1 cup warm water<\/p>\n
<\/p>\n<\/div>\n
<\/p>\n
Soak the Beans:<\/strong><\/p>\n Rinse the beans thoroughly and soak them in water overnight. Drain before cooking. (Optional: Skip soaking and cook longer, about 2\u20133 hours.)<\/p>\n Cook the Beans:<\/strong><\/p>\n In a large pot, combine the soaked beans, water, onion, garlic, and a pinch of salt. Bring to a boil over high heat, then reduce to a simmer.<\/p>\n Cover and simmer for 1 \u00bd to 2 hours, stirring occasionally, until the beans are tender. Add more water if needed to keep the beans submerged.<\/p>\n Season the Beans:<\/strong><\/p>\n Once the beans are soft, stir in the salt and optional lard or oil for extra richness. Add chopped cilantro at the end for a fresh flavor boost.<\/p>\n Make the Dough:<\/strong><\/p>\n In a large bowl, mix flour, salt, and baking powder. Cut in the lard or shortening until the mixture resembles coarse crumbs.<\/p>\n Gradually add warm water and mix until a soft dough forms. Knead for 5 minutes until smooth and elastic. Cover and let rest for 30 minutes.<\/p>\n Shape the Tortillas:<\/strong><\/p>\n Divide the dough into 12 equal pieces and roll each piece into a ball. Flatten and roll each ball into a thin circle using a rolling pin.<\/p>\n Cook the Tortillas:<\/strong><\/p>\n Heat a skillet or griddle over medium-high heat. Cook each tortilla for 30\u201360 seconds on each side until puffed and lightly browned. Keep warm in a towel.<\/p>\n Serve the Frijoles de la Olla<\/strong> in bowls, garnished with extra cilantro, a drizzle of olive oil, or crumbled cheese (optional).<\/p>\n Pair with warm homemade tortillas for scooping or wrapping.<\/p>\n This fresh pot of beans with tortillas<\/strong> is a comforting and traditional Mexican staple, perfect as a side dish or a light main meal. \ud83c\udf2e\u2728<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: For the Beans: 2 cups dried pinto beans (or black beans) 8 cups water 1 small onion, halved 2 cloves garlic, smashed 2 tsp salt (or to taste) 1 tbsp lard, bacon grease, or olive oil (optional) 1 handful fresh cilantro (optional) For the Tortillas: 3 cups all-purpose flour 1 tsp salt 1 tsp […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6023","post","type-post","status-publish","format-standard","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\tFor the Tortillas:<\/strong><\/h4>\n
Serve:<\/strong><\/h3>\n