Simply rich–Frijoles de la Olla. A pot of pinto beans simmered to perfect, creamy richness, then yielding to many a satisfying bowl, also serving as the building blocks of numerous other dining delights–a little bowl of jewels from Bijouxs.
This perfect pot of beans is among the Bijouxs Basics I prepare on a very regular basis. There is great economy and grace in this humble dish. I recall the first time I savored such beans at age 5. While visiting my neighbors new kittens, my friend’s Mother offered us some beans–warm bowls of perfect creamy goodness. I went home, never mentioning the kittens, but instead going on about the delicious bowl of beans–true to my food-loving family roots.
Keeping the process simple is the key; no magic formulas or rituals are required to create a great bowl of beans. This recipe dispenses with the soaking routine and produces perfectly tender, soupy-style pinto beans. I keep heirloom beans from Rancho Gordo in the pantry, the freshness of their product really yields a tasty difference, especially evident in this simple dish.
Beans are humble ingredients indeed, yet one pot can create a multitude of economical and healthy meals, just as my Italian White Beans. My favorite take is the build-your-own-bowl. Warming bowls of beans are offered with a selection of toppings, such as classic cilantro-onion chop, fresh tomato, pickled jalapeños, Cojita cheese, along with an ample supply of corn tortillas that have been lightly charred on a gas stove burner. One pot of beans can be transformed into many other delights such as homemade refried beans, spiced and pureed as soup or classic bean dip, or add drained beans to create your own healthy tostada–all these dishes from just one pot of beans.
Frijoles de la Olla–cooking up a pot of grace and economy, always a jewel in the Bijouxs kitchen.