Directly from the Mixteco region of Oaxaca (also knows as 'frijol delgado de la Mixteca'). These beans make the perfect Frijoles de la Olla or pair them with our avocado dried leaves for the perfect bean dip.
To make Frijoles de La Olla:
Rinse and soak beans for 3 hours or overnight.
In a large pot, combine the 16oz of beans, 6 cups of water, 4 garlic cloves (peeled and smashed), and 1/2 white onion.
Once boiling, lower the heat to a simmer, cover and cook until the beans are softened. This should take about 45 min - 1 hour. After they have cooked, season with a tablespoon of salt (or to taste). Remove from heat.
Discard onion and garlic before serving.