📝 About This Recipe
Frijoles de la Olla, or 'Beans from the Pot,' is the soul of the Mexican kitchen, representing a centuries-old tradition of slow-simmering comfort. This recipe transforms humble dried beans into a creamy, aromatic masterpiece using the foundational trinity of white onion, garlic, and fresh epazote. It is a versatile staple that serves as the perfect base for countless dishes or a soul-warming bowl of soup on its own.
🥗 Ingredients
The Base
- 1 pound Dried Pinto or Black beans (rinsed and sorted for small stones)
- 10-12 cups Filtered water (enough to cover beans by at least 3 inches)
- 1/2 large White onion (kept in one piece)
- 4-6 cloves Garlic (peeled and smashed)
- 1 tablespoon Lard or Vegetable oil (traditional lard adds the best depth)
Aromatics and Seasoning
- 1 large sprig Fresh Epazote sprig (substitute with 1/2 cup chopped cilantro if unavailable)
- 1.5 tablespoons Sea salt (or to taste; added only at the end)
- 1 Dried Bay leaf
Traditional Garnishes
- 1/2 cup White onion (finely diced)
- 1/2 cup Fresh Cilantro (chopped)
- 2 Serrano peppers (thinly sliced)
- 4 ounces Queso Fresco (crumbled)
- 2 Lime wedges (for serving)
👨🍳 Instructions
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1
Begin by sorting through the dried beans on a flat surface, removing any small stones, debris, or shriveled beans.
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2
Rinse the beans thoroughly in a colander under cold running water until the water runs clear.
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3
Optional but recommended: Soak the beans in a large bowl with 6 cups of water for at least 4 hours or overnight to reduce cooking time and improve digestibility.
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4
Drain the soaking water and transfer the beans to a large heavy-bottomed pot or a traditional Mexican clay 'olla de barro'.
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5
Add 10-12 cups of fresh filtered water to the pot. Ensure the water level sits at least 3-4 inches above the beans.
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6
Add the half onion, smashed garlic cloves, bay leaf, and the tablespoon of lard or oil. The fat helps prevent the beans from foaming over.
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7
Bring the pot to a vigorous boil over medium-high heat. Once boiling, skim off any gray foam that rises to the surface with a spoon.
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8
Reduce the heat to low, maintaining a very gentle simmer. Cover the pot with a tight-fitting lid, leaving a tiny crack for steam to escape.
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9
Simmer for 1.5 to 2.5 hours. Check the beans every 30 minutes to ensure they are still submerged; if the water level drops too low, add ONLY hot water to the pot (cold water toughens the skins).
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10
When the beans are tender but not falling apart, add the fresh epazote sprig and the sea salt.
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11
Continue to simmer for another 15-20 minutes. This final stage allows the salt to penetrate the beans and the epazote to release its signature earthy flavor.
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12
Taste the broth and adjust salt if necessary. The beans should be creamy on the inside with a rich, flavorful broth ('caldo').
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13
Remove the onion, garlic, and epazote sprig before serving.
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14
Ladle the beans and plenty of their broth into deep bowls.
💡 Chef's Tips
Never add salt at the beginning of cooking, as it can make the bean skins tough and prevent them from softening. If you use a clay 'olla de barro,' the flavor will be significantly more earthy and authentic, but ensure it is properly seasoned first. Always add boiling water if you need to replenish the pot; cold water shocks the beans and halts the softening process. Epazote is the traditional herb used to reduce gas, but if you can't find it, fresh cilantro added at the very end is a bright alternative. Store leftovers in their liquid; they taste even better the next day and are perfect for making refried beans.
🍽️ Serving Suggestions
Serve hot in a bowl topped with diced onion, cilantro, and a crumble of queso fresco. Pair with warm, handmade corn tortillas and a spoonful of Salsa Verde. Serve as a side dish alongside Carne Asada or Enchiladas. A squeeze of fresh lime juice right before eating brightens the earthy flavors of the broth. Enjoy with a cold Hibiscus tea (Agua de Jamaica) or a light Mexican lager.