Vegan Frijoles De La Olla

Vegan-Frijoles-De-La-Olla-Mazola

Disclosure: This shop has been compensated by Inmar Intelligence and it’s advertiser. All opinions are mine alone. #MyMazolaMoment

February is Heart Health Month! Hello February…it’s time to think about our tickers and make some good for the heart adjustments. I’ll kick it off by sharing my Vegan Frijoles De Olla recipe. I use Mazola® Corn Oil in my better for you bean recipe to add a fuller taste to my beans. A clinical study showed Mazola® Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, visit MAZOLA.com.


Vegan-Frijoles-De-La-Olla
Frijoles-De-La-Olla-better-for-you

A challenge many face when trying to diversify the types of cuisine they cook is finding varied ingredients needed for new types of cuisines, or better-for-you ingredients. Another common barrier that keeps people from healthier cooking is a lack of knowledge. Numerous people, including family members have asked me what they could eat that is lighter option. One of the first tips I give, is letting them know having an all-purpose cooking oil on hand like cholesterol free, Heart Healthy* Mazola® Corn Oil​ makes it simple and easy to prepare lighter meals.

Mazola-Corn-Oil-for-Frijoles-de-la-olla

Before becoming a vegetarian, I used to use lard in my beans by adding a few slices of bacon to the frijoles while they boiled. Once I decided to go meatless I found I didn’t have to sacrifice flavor. Simply replacing lard/bacon with Mazola® Corn Oil​ in my Vegan Frijoles De La Olla not only made for a lighter recipe, due to the saturated fat content, it still made a full flavor pot of beans that in my opinion taste even better. The chile de arbol, onion, garlic, and bay leaf work together with the Mazola® Corn Oil​ creating a tasty bean broth that will have you sipping till the last drop.

Ingredients for Vegan Frijoles De La Olla:

  • 1 pound dried pinto beans
  • 11 1/2 cups water
  • 1/2 white onion
  • 4 cloves garlic
  • 3 chiles de arbol
  • 2 bay leaves
  • 3 tablespoons Mazola® Corn Oil
  • 2 teaspoons salt

Directions:

  1. Clean dried beans, by removing any little rocks or cracked beans. Then rinse beans under water rubbing them with your hands to remove any unwanted particles.
  2. Place beans in a large pot with 8 cups of water, onion, garlic, chile de arbol, bay leaves, and Mazola® Corn Oil​ over a medium high flame.
  3. Once water is boiling, cover pot with lid and lower flame to a simmer. At the two hour mark add in 3 1/2 more cups of water and continue cooking for an hour.
  4. Add in salt. Mix to combine.
  5. Serve with corn tortillas, cilantro, and (optional) queso fresco.
Frijoles-De-La-Olla

IMPORTANT DISCLAIMER: Very limited and preliminary scientific evidence suggests that eating about 1 tablespoon (16 grams) of Mazola® Corn Oil daily may reduce the risk of heart disease due to the unsaturated fat content in Mazola® Corn Oil. FDA concludes that there is little scientific evidence supporting this claim. To achieve this possible benefit, Mazola® Corn Oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day. One serving of this product contains 14 grams of Mazola® Corn Oil. 

Mazola® Corn Oil​ is cholesterol-free food that contain 14g of total fat per serving. See nutrition information on product label or at Mazola.com for fat and saturated fat content.

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