Frijoles de la Olla Ramen (Mexican Stewed Beans)
- Total time
- 15 min
- servings
- 1 servings
- Dish type
- Other
Ingredients
Ingredients
- 1 c. à soupe lard or extra-virgin olive oil
- 0,33 tasse (45 g) diced onion (about ⅙ large onion)
- 1 medium garlic clove, very thinly sliced
- 0,75 tasse (110 g) drained canned pinto or black beans
- Pinch of dried oregano
- One 3–3½-oz. (85–100 g) packet instant ramen
- 1 tasse (240 ml) water
- Cilantro, chopped, for garnish (optional)
- Radishes, thinly sliced, for garnish (optional)
- Cotija cheese, for garnish (optional)
- Jalapeño, sliced, for garnish (optional)
- Tomato, diced, for garnish (optional)
- Lime wedges, for garnish (optional)
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Method
- 1
PRE-SIMMER Heat a medium saucepan over medium-high heat. Add 1 Tbsp. lard or extra-virgin olive oil and ⅓ cup (45 g) diced onion (about ⅙ large onion). Sauté the onion until it has caramelized, about 4 minutes. Add 1 medium garlic clove, very thinly sliced, and sauté for 15 seconds or until fragrant but not browned. Add ¾ cup (110 g) drained canned pinto or black beans, pinch of dried oregano, seasoning sachet from one 3–3½-oz. (85–100 g) packet instant ramen, and 1 cup (240 ml) water.
- 2
SIMMER Bring the soup to a simmer. Add the noodle cake and cook for 2 minutes or until your desired doneness.
- 3
FINISH Pour the ramen into a bowl. If you’re adding garnishes, top the ramen with chopped cilantro, thinly sliced radishes, cotija cheese, sliced jalapeño, and diced tomato. Serve immediately with lime wedges.
Source : epicurious
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