📝 About This Recipe
Frijoles de la Olla, or 'beans from the pot,' is the quintessential foundation of Mexican home cooking, offering a depth of flavor that canned beans can never replicate. This recipe transforms humble dried legumes into buttery, tender morsels bathed in a fragrant, savory broth enriched with aromatic epazote and white onion. It is a slow-simmered celebration of patience and tradition, resulting in a versatile plant-based protein that is as comforting as it is nutritious.
🥗 Ingredients
The Legumes
- 1 pound Dried Pinto or Black Beans (rinsed and sorted to remove small stones)
- 10-12 cups Water (filtered water is preferred for the best flavor)
The Aromatics
- 1/2 large White Onion (kept in one piece to flavor the broth)
- 4-5 cloves Garlic (peeled and smashed slightly)
- 2 tablespoons Vegetable Oil or Avocado Oil (adds richness and prevents foaming)
- 1 large Fresh Epazote Sprig (optional, for authentic earthy flavor and digestibility)
- 1.5 tablespoons Kosher Salt (added toward the end of cooking)
Optional Garnishes
- 1/2 cup Fresh Cilantro (finely chopped)
- 4 pieces Radishes (thinly sliced for crunch)
- 1-2 pieces Serrano Chile (minced for a spicy kick)
- 1/2 cup Queso Fresco (crumbled (omit for vegan version))
- 2 pieces Lime (cut into wedges)
👨🍳 Instructions
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1
Begin by sorting through the dried beans on a flat surface, discarding any small stones, debris, or shriveled beans. Rinse them thoroughly under cold running water in a colander.
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2
For the best texture, soak the beans in a large bowl with enough water to cover them by 3 inches for at least 6 hours or overnight. If you are short on time, you can skip this, but cooking will take longer.
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3
Drain the soaking water and rinse the beans once more. Transfer the beans to a large, heavy-bottomed pot or a traditional Mexican clay 'olla'.
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4
Add 10 to 12 cups of fresh filtered water to the pot. The beans should be submerged under at least 3 to 4 inches of water.
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5
Add the half onion, smashed garlic cloves, and the two tablespoons of oil. The oil helps break the surface tension of the water, preventing the beans from foaming over.
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6
Bring the pot to a vigorous boil over medium-high heat. Once boiling, reduce the heat to low to maintain a very gentle, consistent simmer.
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7
Partially cover the pot with a lid, leaving a small crack for steam to escape. This allows the broth to concentrate slightly without evaporating too quickly.
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8
Check the beans every 30 to 45 minutes. If the water level drops below the level of the beans, add more HOT water. Adding cold water can toughen the beans.
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9
After about 90 minutes, test a bean for doneness. When the beans are beginning to feel soft but are not yet fully tender, add the epazote sprig (if using) and the salt.
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10
Continue simmering for another 30 to 45 minutes. The beans are finished when they are 'buttery' and the skins are tender enough to dissolve on your tongue.
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11
Taste the 'caldo' (broth) and adjust the salt level if necessary. Remove the onion, garlic cloves, and epazote sprig before serving.
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12
Ladle the beans into deep bowls, ensuring each serving has plenty of the flavorful cooking liquid.
💡 Chef's Tips
Never add salt at the beginning of the cooking process; it can toughen the skins and prevent the beans from softening properly. Always use hot or boiling water when topping up the pot to maintain a consistent cooking temperature. If you cannot find epazote, you can substitute with a handful of fresh cilantro or a pinch of dried oregano for a different but delicious profile. Store leftover beans in their liquid in the refrigerator; they actually taste even better the next day as the flavors continue to develop. For a creamier broth, take half a cup of the cooked beans, mash them into a paste, and stir them back into the pot.
🍽️ Serving Suggestions
Serve hot in a bowl with a dollop of salsa verde and warm corn tortillas for a simple, classic meal. Pair with Mexican red rice (Arroz Rojo) and a side of grilled meats or roasted vegetables. Top with sliced avocado, crumbled queso fresco, and a squeeze of lime for a refreshing lunch. Use these beans as the base for 'Frijoles Refritos' (refried beans) by mashing them in a skillet with a little oil. Enjoy with a cold Hibiscus Iced Tea (Agua de Jamaica) to balance the savory, earthy notes of the beans.