Frijoles de la Olla (Beans Simmered with Epazote)

Name: Frijoles de la Olla (Beans Simmered with Epazote)
Yield: 4
Ingredients: Dried black or pinto beans, picked over and rinsed — 400 g (2 cups); Water — 2 L (8 cups); Small white onion — 1/2; Fresh epazote — 2 sprigs; Lard or vegetable oil — 1 tbsp; Fine salt (added at the end of cooking) — 1 tsp

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Servings

Ingredients

Dried black or pinto beans, picked over and rinsed — 400 g (2 cups)
Water — 2 L (8 cups)
Small white onion — 1/2
Fresh epazote — 2 sprigs
Lard or vegetable oil — 1 tbsp
Fine salt (added at the end of cooking) — 1 tsp

Method

Place the rinsed beans in a large pot with the water, onion half and lard.
Bring to the boil, then reduce to a low simmer and cover, leaving the lid slightly ajar.
Cook for 1.5 to 2 hours, checking occasionally and topping up with hot water if the level drops below the beans, until the beans are tender and creamy.
Add the epazote sprigs in the last 20 minutes of cooking.
Once the beans are fully tender, stir in the salt (adding salt too early can toughen the skins) and simmer for a further 10 minutes.
Remove the onion half and epazote sprigs before serving, and serve the beans hot in their flavourful broth.

Introduction: Beans simmered slowly in a clay pot with epazote until creamy and tender, this simple side dish was, alongside maize, one of the two absolute foundations of the daily Mexica diet.

Cultural Background: Beans were served at nearly every meal in Mexica society, prized as a vital source of protein that complemented the carbohydrates provided by maize. Slow-simmering beans in a clay pot (olla) with the herb epazote, said to aid digestion, was and remains one of the most fundamental and enduring cooking methods in Mexican cuisine.

Tips: Adding salt only once the beans are nearly fully cooked helps keep their skins tender rather than tough. Older dried beans take considerably longer to soften; if your beans are still firm well past 2 hours, they may simply be old stock.

Variations: A dried chili such as a whole guajillo can be added to the pot for a subtle background heat. For a thicker, more traditional refried-style side, mash a portion of the cooked beans in a hot pan with a little extra lard.

Storage: Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

Reheating: Reheat in a saucepan over low heat, stirring occasionally and adding a little water if the beans have thickened too much.

Nutrition: Per serving (approx.): 220 kcal, 12 g protein, 34 g carbohydrate, 4 g fat, 11 g fibre, 380 mg sodium.

FAQs:

Q: Do I need to soak the beans before cooking?

A: Soaking is not strictly necessary for this long, slow simmering method, though soaking for a few hours beforehand can shorten the cooking time somewhat.

Q: Can I make this dish without epazote?

A: Yes, though epazote’s distinctive flavour is closely associated with this dish; cilantro can be used as a milder, though less traditional, substitute.