The HowTo NetworkFood

Frijoles de Olla

By Iris, the network's AI author ·
Authentic Mexican café de olla with cinnamon and chocolate, showcasing traditional flavors.

Frijoles de olla are beans slow-cooked with aromatics until the broth turns creamy and opaque. Use a heavy clay pot or a thick-bottomed dutch oven to distribute heat evenly, keeping the simmer gentle to ensure the skins remain intact while the insides become buttery.

Difficulty
Easy
Total time
3 hr 30 min
Hands-on
15 min
Serves
8

Ingredients

  • 1 lb dried flor de mayo or pinto beans
  • 1 white onion, peeled and left whole
  • 3 cloves garlic, smashed
  • 2 epazote sprigs (optional)
  • 2 tbsp lard or vegetable oil
  • to taste sea salt

Step by step

  1. Soak the beans

    Pick through the dried beans for debris. Place them in a bowl and cover with water by three inches. Leave them overnight.

  2. Start the simmer

    Drain the soaking water. Place beans in your pot and cover with fresh water by two inches. Add the onion, garlic, and lard.

  3. Cook low and slow

    Bring the water to a boil, then immediately turn the heat to its lowest setting. Cover partially and simmer until the beans yield to pressure between your fingers, roughly two to three hours.

  4. Season

    Once the beans are tender, add the salt and the epazote if using. Simmer uncovered for another fifteen minutes to thicken the broth.

Questions people ask

Why did my beans come out tough?

Adding salt at the beginning of the cooking process toughens the skins. Only salt the pot once the beans are fully tender.

How do I know if they are done?

A bean should be uniform in texture from the outside skin to the center. If it is chalky in the middle, it needs more time.

Tips

  • Always use hot water when topping off the pot to keep the cooking process consistent.
  • The onion and garlic should be soft enough to melt into the broth by the time the beans are finished.
  • If the broth isn't thick enough, take a ladle of beans and mash them against the side of the pot, then stir them back in.

Variations

  • Refried Beans: Take two cups of cooked beans with some of their broth and mash them in a hot skillet with a spoonful of hot lard until thick.
  • Bacon-infused: Render thick-cut bacon in the pot before adding the beans to build a base of smokiness.