📝 About This Recipe
Frijoles de la Olla, or 'beans from the pot,' is the soulful foundation of Mexican home cooking, celebrated for its creamy texture and deeply aromatic broth. This traditional recipe transforms humble black beans into a culinary masterpiece using the classic trio of white onion, garlic, and the pungent, citrusy notes of fresh epazote. Simmered slowly until the beans are tender and the liquid becomes a rich, savory pot liquor, this dish offers a comforting taste of heritage that is far superior to any canned alternative.
🥗 Ingredients
The Beans
- 1 pound Dry Black Beans (rinsed and picked over for stones)
- 10-12 cups Water (filtered water preferred)
Aromatics
- 1/2 large White Onion (kept in one piece to flavor the broth)
- 4-6 cloves Garlic (peeled and smashed)
- 2 tablespoons Lard or Vegetable Oil (pork lard provides the most authentic flavor)
- 1 large sprig Fresh Epazote (substitute with a handful of fresh cilantro if unavailable)
- 1.5 tablespoons Sea Salt (adjust to taste at the end of cooking)
Traditional Garnishes
- 1/2 cup Queso Fresco (crumbled)
- 1/4 cup White Onion (finely diced)
- 1/4 cup Fresh Cilantro (chopped)
- 1-2 pieces Serrano Chile (thinly sliced)
- 2 pieces Lime (cut into wedges)
👨🍳 Instructions
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1
Begin by spread the dry beans out on a baking sheet or clean counter. Carefully pick through them to remove any small stones, debris, or shriveled beans.
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2
Place the beans in a large colander and rinse thoroughly under cold running water until the water runs clear.
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3
Optional: For faster cooking and better digestibility, soak the beans in 3 inches of water for 4-6 hours. Drain and rinse again before proceeding. (Note: Many traditionalists skip soaking for a richer broth color).
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4
In a large, heavy-bottomed pot or a traditional Mexican clay 'olla', combine the beans with 10 cups of water.
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5
Add the 1/2 white onion, smashed garlic cloves, and the lard or oil to the pot. The fat helps prevent the beans from foaming over and adds a silky mouthfeel.
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6
Bring the pot to a vigorous boil over high heat. Once boiling, reduce the heat to low to maintain a gentle, steady simmer.
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7
Partially cover the pot with a lid, leaving a small crack for steam to escape. This prevents the beans from breaking apart.
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8
Simmer the beans for approximately 1 hour. Check the water level periodically; the beans should always be submerged by at least an inch. Add hot water if the level drops too low.
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9
Once the beans begin to feel tender but are not yet fully cooked, add the salt and the sprig of epazote.
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10
Continue simmering for another 30-45 minutes. The beans are done when they are buttery-soft when pressed between your fingers, and the broth has thickened slightly.
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11
Remove the onion piece and the epazote sprig from the pot and discard them.
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12
Taste the broth and add more salt if necessary. Allow the beans to sit off the heat for 10 minutes before serving to let the flavors settle.
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13
Ladle the beans and plenty of their savory broth into deep bowls.
💡 Chef's Tips
Always add salt toward the end of the cooking process; adding it too early can toughen the bean skins. If you need to add more liquid during cooking, always use boiling water to keep the temperature consistent and prevent the beans from hardening. For the most authentic flavor, use a clay pot (olla de barro), which adds a subtle earthy mineral note to the broth. Leftover beans are even better the next day and can be easily mashed and fried to make 'frijoles refritos'. Epazote is the secret 'magic' ingredient; it aids digestion and provides a unique flavor that defines traditional Mexican beans.
🍽️ Serving Suggestions
Serve hot in bowls with a dollop of salsa verde and warm corn tortillas on the side. Pair with a refreshing glass of Hibiscus Agua Fresca (Jamaica) to balance the savory richness. Use as a side dish for Carne Asada or Pollo Pibil. Top with crumbled queso fresco and diced avocado for a light, nutritious lunch. Serve alongside Mexican red rice (Arroz Rojo) for a complete protein meal.