Frijoles De La Olla Tradicional Home Cooked Beans
Experience the comforting taste of Mexico with Frijoles De La Olla, a traditional recipe for perfectly simmered home-cooked beans. Using pantry staples like dried pinto or black beans, aromatic garlic, and a hint of onion, this simple yet flavorful dish is brought to life with the optional addition of fresh epazote, a traditional Mexican herb that adds a unique depth of flavor. With just a little prep, these tender and creamy beans are slowly simmered to perfection, making them an incredibly versatile base for soups, tacos, or as a hearty side dish. Whether you're soaking the beans overnight or using the quick-soak method, this recipe promises authentic taste with minimal effort, perfect for cozy family meals or impressing guests with a taste of homemade Mexican cuisine.
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Recipe Information
Ingredients
- 2 cups dried pinto or black beans
- 8 cups water
- 0.5 whole white onion
- 2 whole garlic cloves
- 1 tablespoon salt
- 1 sprig fresh epazote (optional)
Instructions
Sort through the dried beans to remove any debris or damaged beans. Rinse thoroughly under cold water.
Place the beans in a large bowl and cover with at least 2 inches of water. Soak overnight, or for at least 8 hours. Alternatively, use the quick-soak method by boiling the beans in water for 2 minutes, then allowing them to sit, covered, for 1 hour. Drain and rinse the beans before cooking.
In a large pot or Dutch oven, combine the soaked beans with 8 cups of water.
Add the half onion (leave it in one piece for easy removal later), garlic cloves, and the optional sprig of fresh epazote for added flavor.
Heat the pot over medium-high heat and bring the water to a boil. Once boiling, reduce the heat to low, cover the pot, and let the beans simmer gently.
Check the beans occasionally, stirring lightly to prevent sticking, and ensure they remain covered with water. If needed, add more hot water to the pot to maintain the liquid level.
After 1 hour, test the beans for tenderness. If they are still firm, continue to simmer, checking every 15-20 minutes, until the beans are soft and creamy. This typically takes about 2 hours total but may vary depending on the beans' age.
Once the beans are cooked, remove the onion, garlic, and epazote (if used). Stir in the salt, adjusting to taste.
Serve the Frijoles De La Olla warm, either as a side dish, in soups, or as the base for other recipes. Enjoy!
Nutrition Facts
Calories |
1429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.9 g | 6% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 113 mg | 5% | |
| Total Carbohydrate | 261.3 g | 95% | |
| Dietary Fiber | 63.7 g | 228% | |
| Total Sugars | 11.6 g | ||
| Protein | 86.9 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 607 mg | 47% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 5706 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
