Frijoles de la Olla (Mexican Beans) Recipe
Try this bean recipe for Frijoles de la Olla, which translates as "beans cooked in a pot," probably the most common dish in Mexico. Beans are one of the foundations of Mexican cooking.
Prep Time15 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 45 mins
Servings: 10 servings
- 1 pound of beans pintos, black beans, flor de mayo, flor de junio
- ½ white onion
- 2 cloves of garlic
- 4 fresh epazote leaves or ½ teaspoon dried epazote
- 1 teaspoon of salt add more to taste if required
Check the beans for any stones or debris.
In a colander, rinse the beans under cold water.
Place the beans in the cooking pot and cover with 3 inches of water.
Allow the beans to soak overnight.
Discard the soaking water.
Add cold water to cover the beans by 4 inches.
Add the ½ white onion and 2 cloves of garlic.
Bring the water to a boil and then reduce to a simmer.
Simmer the beans for 2 hours.
Add 1 teaspoon of salt.
Simmer for 30 more minutes.
Taste the beans to verify that they are fully cooked and soft. If they are not soft enough cook for additional 30 minutes.
Adjust the salt to taste and serve.
- Cooking time is approximate. Some beans need more time to fully cook and others need less.
- A slow cooker or pressure cooker are a great ways to cook beans.
- Beans will keep for up to 5 days in the refrigerator. You can freeze them but it will change the texture.
- Buy your beans from a market that sells lots of beans. Fresh is better. The older the beans the tougher they will be.
- You make make frijoles de la olla with pinto beans, black beans, flor de mayo or flor de junio beans.
- If you can't find epazote you can omit it or substitute Mexican oregano. The oregano changes the taste slightly but is still very good.
Calories: 196kcal | Carbohydrates: 36g | Protein: 12g | Fat: 1g | Sodium: 326mg