Clay Pot Beans (Frijoles de la Olla) - PCOS-Friendly Recipe
This Clay Pot Beans (Frijoles de la Olla) is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 4 cups dried black beans
- 4 avocado leaves, dried, toasted and ground, optional
- 2 cloves garlic
- 1 hoja santa leaf, optional
- 1 white onion, halved
- 2 tablespoons canola oil or lard
- 1 cup epazote leaves
Instructions
- Pick through the beans and remove any stones. Place in a large colander and rinse well. Cover the beans with 12 cups of water and soak overnight. Drain the beans and place in a stockpot or large clay olla. Add the avocado leaves if using, the garlic, hoja santa leaf if using, the onions, canola oil, epazote and 10 cups of water. Cook over medium-low heat until fully cooked, stirring occasionally, 1 hour 30 minutes. When the beans are fully cooked, remove the onion and garlic. Season with salt and serve.
- NotesThis recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
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Frequently Asked Questions
Yes, this Clay Pot Beans (Frijoles de la Olla) recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
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