jalapeno pepper | Camellia Brand https://www.camelliabrand.com New Orleans' Finest Beans, Peas and Lentils since 1923. Thu, 08 Mar 2018 23:04:40 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://www.camelliabrand.com/static/wp-content/uploads/2018/06/cropped-CAM_Logo-32x32.png jalapeno pepper | Camellia Brand https://www.camelliabrand.com 32 32 Frijoles De Olla (Mexican Pot Beans) https://www.camelliabrand.com/recipes/frijoles-de-olla-mexican-pot-beans/ https://www.camelliabrand.com/recipes/frijoles-de-olla-mexican-pot-beans/#respond Thu, 08 Mar 2018 23:04:39 +0000 https://www.camelliabrand.com/?post_type=recipes&p=36404 Ingredients: or  diced fresh chopped , loosely packed of one , seeds removed 8 cups water Directions: Rinse the beans read more ...

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Ingredients:

  • 1 pound Camellia Brand Pinto Beans or Camellia Brand Black Beans
  • 1 cup diced onion
  • 1/2 cup fresh chopped cilantro, loosely packed
  • 1/2 of one jalapeño pepper, seeds removed
  • 1/4 tsp dry oregano
  • 3/4 tbsp kosher or coarse sea salt
  • 2 tbsp olive oil
  • 8 cups water

Directions:

  1. Rinse the beans in cold water and drain.
  2. In a medium pot combine all the ingredients. Bring the water to a boil. Reduce the heat, cover and simmer for 2 hours or until beans are soft.
  3. To get the beans to a creamy consistency, continue cooking for 30 to 45 more minutes or until the liquid gets creamy. Slide the pot cover around 1/4 inch to let steam out and stir occasionally.
  4. Serve with queso fresco as a soup, side dish or cold with green salads or quinoa.

Recipe by Chef Guillermo Peters of Canal Street Bistro, a New Orleans restaurant serving refined global cuisine in the heart of Mid-City.

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