Frijoles de la Olla
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
Preparation
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.