Frijoles de la hoya literally means, beans in a pot. You will find these beans in almost every Hispanic home. They are the foundation to an array of scrumptious dishes and they can also be enjoyed right out of the pot. I do this often ;O) Nothing better than a bowl of fresh frijoles de la hoya. When I was growing up, I could eat beans for breakfast, lunch, and dinner without any complaints. Once you have these freshly made beans, you’ll never go back to those can beans again, trust me. Buen Provecho!
16oz or 2cups Dry Pinto Beans
8cups Cold Water
1 Garlic Clove
Sort beans by removing any debris and cracked beans. Rinse under cold water to remove any dirt.
In a pot, add beans, water, and garlic.
Bring to a boil. Reduce heat to a gentle simmer and cover. Let simmer for 1 1/2 to 2 hours or until tender.
Add salt to personal taste and let simmer for an additional 10 minutes so the beans may absorb the flavor. Make sure not to add salt before the beans are tender. Adding the salt before will not let the beans become tender. You will end up with tough skin. No bueno ;O) Remove from heat. Refrigerate unused portion.
Now that you know how to make your own awesome Frijoles de la Hoya, you can go on and make tostadas, sopes, refried beans, etc, etc. The possibilities are endless!