Salsa Frijoles De Olla
Oh, happy day...
There is this bean dip that has haunted me for years, a taste I remember fairly well as a kid while visiting family in Texas. Served warmed just as many restaurants do with a salsa and with warm tortilla chips to munch on while ordering dinner, it was the most satisfying bean dip I have yet to have. Or was it even a dip at all, maybe an effortless Charro Soup as it was soupy but had just the right consistency to hold together on a chip; and the beans were whole, not mashed.
![](http://4.bp.blogspot.com/-Cp-uZi-UzYM/TwHE2e-xvaI/AAAAAAAAC4A/GlgKDkepM2U/s320/sababo+mexicano.jpg)
This is my effort to replicate the taste of long ago, enjoy!
Salsa Frijoles De Olla
makes about 12 appetizer servings
1 pound dried pinto beans
![](http://4.bp.blogspot.com/-_E5pSgxe-sc/Tvu8WRl0WQI/AAAAAAAAC2Q/70wcdDbXcj4/s200/Frijoles+de+Olla+Dip.jpg)
2 large green bell peppers
1 cup finely chopped smoked ham
2 bay leaves
1 teaspoon salt
2 chile de árbol chiles, sliced
1 large sprig fresh young epazote or 1/2 teaspoon dried
8 garlic toes, minced
1 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/2 teaspoon smoked chili powder
4 fresh medium tomatoes, or 1-15 oz can roma tomatoes, drained
Garnish of chopped onions, fresh tomatoes and jalapeno peppers if desired
warm tortilla chips
Rinse beans under cold running water removing any dirt, sort discarding disfigured beans or any stones and put in a large stockpot covering with cold water. Allow at least 3 inches of water above the beans. Bring to a boil cooking for about 2 minutes. Turn off heat and allow beans to soak for an hour or until the middle of a bean is soft
(not chalky). Drain liquid from pot.
![](http://1.bp.blogspot.com/-4nVFziADbR8/TwIC6b60ihI/AAAAAAAAC4M/uDZyif2G09g/s200/Frijoles+de+Ola+Stock.jpg)
Serve in bowls garnished with chopped sweet or green oni0ns, ripe tomatoes and jalapeno slices if desired along with a bowl of warm, toasted tortilla chips.
Note: A sprinkle of crumbled queso blanco on top or grated white cheese would be a fine addition too.
Here is a fine example of fine mexican food that we love here! All that cheese is too good to pass up... just need some mexican beers and we are good to go here!
ReplyDeleteParty food!! I'm on board with that. We will be riding into your state later today to grab some BBQ....if the fog lifts :-)
ReplyDeletePass me the chips, Drick! This looks so good! Perfect for a cold day like today, or for watching the big game later this month. :P
ReplyDeleteThis sounds incredible. And it looks so pretty, too.
ReplyDeleteBtw, I've looked for epazote but have never been able to find it (fresh at least). They say you can buy the seeds, though.
That is my kind of bean dip. I think I would probably have to tone down the spices a little for my wimpy mouth, but everything about it shouts YUM!
ReplyDeleteThanks for linking this one up, Drick. I know your salsa would do well in my house.
ReplyDeleteP.S. ready for the game tonight :-P
Making this tonight for tomorrows game (spotted it on my google reader) excited!
ReplyDeleteThis could be either a soup or dip, I agree...and packed with flavor as well! I have only had epazote in tea, but need to be more adventurous :)
ReplyDeleteThis is something I can do a veggie version of and maintain most of the great flavors...love it!
This was amazing Drick!! Mi familia gobbled it up! Hope you don't mind if I feature this on my blog,
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