Frijoles de la Olla

Frijoles de Olla is a traditional Mexican dish consisting of beans that are slow-cooked in water, often with added seasonings and sometimes vegetables or meats. The name translates to “beans from the pot,” referring to the method of cooking them in a pot (olla). This dish is simple but rich in flavor, and it’s a staple in Mexican cuisine.

The most common beans used are pinto beans, though black beans or other varieties may also be used. They are cooked until tender in a pot with ingredients like garlic, onions, salt, and sometimes herbs like epazote, which is often added to enhance the flavor and help with digestion.

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Frijoles de la Olla

Frijoles de la Olla, or "beans from the pot," is a traditional Mexican dish consisting of beans that are slow-cooked in water, sometimes with seasonings, vegetables or meats. The dish has a simple but rich in flavor,and it's a staple in Mexican cuisine.

Ingredients

• 1 pound pinto beans (about 2 1/4 cups)
• 4 cloves garlic
• 1/2 white onion (about 1/2 pound)
• 2 fresh bay leaves
• 2 oz epazote
• 2 tbsp manteca (pork lard}
• 1/2 tsp MSG
• Kosher salt

Instructions

Soak Beans

• Rinse 1 pound (about 2 1/4 cups) pinto beans under cold running water.
• Pick over the beans to remove any debris or damaged beans.
• Place the beans in a medium bowl and cover with 2 inches of water.
• Add 1 tablespoon of Kosher salt to the soaking water and stir to dissolve the salt.
• Soak the beans at room temperature for at least four and up to eight hours. If soaking for longer than eight hours, move the beans into the refrigerator, but do not soak them for longer than 24 hours.

Preparation

• Drain and rinse the beans.
• Place the beans in a Dutch oven.
• Cut a medium white onion in half, remove the outer skin, and add it to the beans.
• Crush 4 cloves of garlic, peel them, and add them to the beans.
• Add two fresh bay leaves to the beans.
• Add 2 ounces of epazote to the beans.
• Add 2 tablespoons of manteca (pork lard}
• Add enough water to cover 4 inches above the beans
• Bring the beans to a boil over high heat (about 20 minutes).
• Reduce heat to low and allow the beans to simmer, partially covered, for about 1 hour, until the beans are soft
• Add 2 teaspoons of Kosher salt and stir to combine.
• Add 1/2 teaspoon of MSG and stir to combine.
• Continue simmering for 20 to 30 minutes,.
• Using a slotted spoon, remove the onion, garlic and bay leaves.