Frijoles de Olla (Homestyle Black Beans) Recipe - NYT Cooking

This beloved dish often starts with unsoaked dried beans, which are traditionally cooked in an olla, earthenware pot, or other types of clay pots, such as a cazuela de barro Any pot works and the seasonings are generally simple — usually onion, garlic, herbs and sometimes lard or pork — but the resulting flavor is rich and complex A staple throughout Mexico, this dish varies from region to region in the types of beans used and include pinto beans, black beans and Mayocoba beans

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