Frijoles de la Olla (Mexican Pot Beans)
Local name: Frijoles de la olla
In short: Dried pinto beans simmered slowly with onion, garlic and epazote until creamy, then served in their own savory broth with chopped onion. It takes about 2 h 40 min in total and makes 8 servings.
- Prep
- 10 min
- Cook
- 2 h 30 min
- Total
- 2 h 40 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 220 kcal
Frijoles de la olla, beans from the pot, are the everyday beans of Mexico: soft, brothy and seasoned with little more than onion and garlic. They cook slowly in a clay pot or a heavy saucepan, and the rich broth is half the point, ladled into a bowl with the beans or kept to make refried beans. Salt goes in late so the skins stay tender. Cook a big batch and eat from it all week.
Instructions
- Put the beans, onion half, garlic, oil and water in a large heavy pot or clay pot. Bring to a boil over high heat, skim off any foam, and boil briskly for 10 minutes.
- Reduce the heat to low so the beans barely bubble. Cover partly and cook for 1 1/2 hours, adding hot water whenever the beans are no longer covered by at least 2 cm (1 in) of liquid.
- When the beans are nearly tender, add the salt and the epazote, if using. Continue cooking for 30 to 45 minutes more until the beans are completely creamy and the broth has thickened slightly.
- Taste and adjust the salt. Remove the onion half and the epazote stems.
- Ladle into bowls with plenty of broth and top with chopped onion and cilantro. Serve with tortillas or rice.
Tips
- For richer beans, fry a little chopped onion in 2 tbsp of vegetable oil and stir it in at the end, or add 1 dried chipotle chile while the beans cook for gentle smoke.
- Old beans take much longer to soften. If yours are still firm after 2 1/2 hours, keep simmering and always add hot water, not cold.
Questions and answers
Do I need to soak the beans first?
No. Mexican cooks usually do not soak them. Soaking overnight can shorten the cooking time by about 30 minutes, but unsoaked beans give a more flavorful broth.
When should I add salt to the beans?
Once they are nearly tender, about 1 1/2 hours in. Adding it then gives well-seasoned beans with soft, intact skins.
How do I store and freeze pot beans?
Refrigerate the beans in their broth for up to 5 days. They freeze well for 3 months, with the broth, in airtight containers.
How long does it take to make Frijoles de la Olla (Mexican Pot Beans)?
About 2 h 40 min in total: 10 min of preparation and 2 h 30 min of cooking.
How many calories are in Frijoles de la Olla (Mexican Pot Beans)?
About 220 kcal per serving, with 12 g of protein, 36 g of carbohydrates and 3 g of fat. These values are estimates.
Nutrition per serving
| Calories | 220 kcal |
|---|---|
| Protein | 12 g |
| Carbohydrates | 36 g |
| Fat | 3 g |
| Fiber | 10 g |
| Sugar | 2 g |
| Sodium | 580 mg |
Estimated values, calculated from the ingredients.
