Pazos de Lusco, Albarino, Rias Baixas, Spain

Fresh avocado with lime, cilantro, and onion.

Guacamole

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

In a large bowl, add the dried large white beans and cover them with water. Let them soak for at least 8 hours or overnight. This will help soften the beans and reduce cooking time.

Soak the Beans

After the beans have soaked, drain them and rinse under cold water. In a large pot, combine the soaked beans with 8 cups of fresh water.

Prepare the Cooking Liquid

Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot. Let the beans simmer for about 1 to 1.5 hours, or until they are tender. Stir occasionally and add more water if needed to keep the beans submerged.

Cook the Beans

In a separate skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.

Sauté Aromatics

Once the beans are tender, add the sautéed onion and garlic mixture to the pot. Stir in the cumin powder, smoked paprika, salt, and black pepper. Let the mixture simmer for another 10-15 minutes to allow the flavors to meld.

Season the Beans

Remove the pot from heat and stir in the chopped cilantro and lime juice. Adjust seasoning to taste.

Finish the Dish

Ladle the frijoles grandes into bowls. Top with optional diced avocado, a dollop of sour cream, and a sprinkle of chili flakes if desired.

Serve the Frijoles

Dried large white beans

Water

Olive oil

Onion, diced

Garlic cloves, minced

Cumin powder

Smoked paprika

Salt

Black pepper

Fresh cilantro, chopped

Lime, juiced

Avocado, diced

Sour cream

Chili flakes