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January 2019

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Beans Cooked In a PotFrijoles De Olla Recipe

Beans Cooked In a PotFrijoles De Olla recipe and other crock pot recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Beans Cooked In a PotFrijoles De Olla recipe  PDF



1 lb Beans black, turtle, pink,
or pinto An earthenware bean pot (I used my crock pot) 10 c Hot water
1/4 c White onion, roughly sliced
2 tb Lard
1 tb Salt, or to taste
2 lg Sprigs epazote (only if
black beans are used) (An herb)
Pinto or pink beans will need 12 to 14 cups water Rinse the beans and run them through your hands to make sure that there are no small stones or bits of earth among them. Put the beans into the pot and cover them with the hot water. Add the onion and lard and bring to a boil. As soon as the beans come to a boil, lower the flame and let them barely simmer, covered, for about 3 hours for black beans and 2 1/2 hours for the other varieties, or until they are tender, but not soft. Do not stir during this time. Add the salt and epazote, if you are using it, and simmer for another 30 minutes. Set aside, preferably until the ne t day. There should be plenty of soupy liquid. From: The Cuisines of Me ico Shared By: Pat Stockett

Beans Cooked In a PotFrijoles De Olla recipe and other crock pot recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
222 people have voted
Last Reviewed on 2019-01-17



Thursday, Jan 17 2019 Download & Print Beans Cooked In a PotFrijoles De Olla recipe  PDF   Crock Pot recipes RSS   Thumsb up

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8 oz Mushrooms (wild if possible) 5 oz Good meat dripping 2 Onions 1 lb Medium oatmeal Salt and black pepper Skirlie is only worth making with good drippings from roasted meat. Chrissie remembers that sometimes the cook at the big house would dole out, to people who wanted it, the wonderful dripping that had been used for the umpteen big roasts. I like skirlie as a kind of risotto, with wild chanterelles that grow in profusion all over the island. The mi ture makes an e cellent stuffing for a boned shoulder of lamb. Wipe and slice the mushrooms. Skin and slice the onion thinly. ...

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