Pot beans (Frijoles de olla) from Williams-Sonoma Kitchen Library: Mexican Favorites (page 11) by Williams-Sonoma and Susanna Palazuelos

  • lard
  • serrano chiles
  • Show all ingredients...

  • EYB Comments

    Can substitute dried pinto beans or pink beans for dried black beans, bacon drippings for lard, and epazote for cilantro.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Scrambled egg enchiladas (Enchiladas Roberto); Carmelo's tuna tacos au gratin (Tacos de atún gratinados)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried pinto beans or pink beans for dried black beans, bacon drippings for lard, and epazote for cilantro.

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