Frijoles de la Olla
The Quirky Foodster Team
Ingredients
- Dried pinto or black beans, rinsed — 2 cups (400 g / 14 oz)
- Onion — 1/2
- Garlic — 2 cloves
- Epazote — 1 sprig (optional)
- Water — 8 cups (1.9 litres / 64 fl oz)
- Oil or lard — 2 tbsp
- Salt — to taste
Method
- Place the rinsed beans, onion, garlic and water in a large pot.
- Bring to a boil, then reduce to a gentle simmer and cook, uncovered or partially covered, for 1.5–2 hours until the beans are fully tender, topping up with water as needed to keep them submerged.
- Add the epazote sprig, if using, in the last 30 minutes of cooking.
- Once tender, stir in the oil or lard and season generously with salt.
- Simmer for a further 10 minutes to let the flavours meld.
- Serve warm in bowls with their broth, or drain for use in other dishes.
Introduction: Simply simmered pot beans, seasoned with onion, garlic and a little epazote, the foundational bean dish behind so much Mexican cooking.
Cultural Background: Frijoles de la olla (‘beans from the pot’) are cooked simply and gently, providing both a side dish in their own right and the base for refried beans and countless other preparations, a daily presence at Mexican family tables for centuries.
Tips: Add salt only once the beans are tender, as salting too early can toughen the skins and slow cooking. Keep the beans gently simmering rather than boiling hard, for the most tender result.
Variations: Use black beans for a different flavour and colour, common in southern Mexican cooking. Blend and fry the cooked beans afterward to make classic refried beans (frijoles refritos).
Storage: Refrigerate in their cooking liquid in an airtight container for up to 4 days, or freeze for longer storage.
Reheating: Reheat gently on the stovetop with a splash of water if needed, or in a microwave, stirring occasionally.
Nutrition: Per serving (approx.): 220 kcal, 12 g protein, 5 g fat, 34 g carbohydrate.
FAQs:
Q: What is epazote?
A: An aromatic Mexican herb traditionally added to beans, said to help with
Q: Do I need to soak the beans first?
A: Soaking isn’t strictly necessary but can shorten the cooking
- Dried pinto or black beans, rinsed — 2 cups (400 g / 14 oz)
- Onion — 1/2
- Garlic — 2 cloves
- Epazote — 1 sprig (optional)
- Water — 8 cups (1.9 litres / 64 fl oz)
- Oil or lard — 2 tbsp
- Salt — to taste
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