Forget soaking your beans and make like Rick Martinez, who tosses them straight into a flexible five-ingredient blend of water, salt, herbs, garlic, and some kind of allium.

Frijoles de la Olla

spring onions onion

herbs

garlic cloves, crushed

lb. dried beans (such

Tbsp.

“I don’t soak beans. Ever,” says Rick Martinez. “Think about it: Dried beans are very absorbent, and when you let them puff up in a bowl of water overnight, what they’re absorbing is just that—plain water. To me, the hour or two that process shaves off your cook time simply isn’t worth a plain-water-flavored bean. Instead, I do like most Mexican households and toss my beans straight into a flexible five-ingredient blend of water, salt, herbs, garlic, and some kind of allium. After a few hours of simmering (fresher beans cook faster, but any will work), every last bean is suffused with rich, savory flavor.” A good rule of thumb is to check for tenderness every hour to make sure they don’t overcook and start breaking apart. But if they do, it’s a great excuse to refry them—no one will ever know!

Bon Appétit

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.

frijoles de la olla

Servings: 3

Cost: $2.49 /serving

Author : Rick Martinez

Ingredients

Instructions

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