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Mexican frijoles de la olla Recipe

Mexican · Side dish · 130 min total

A traditional Mexican pot beans recipe, slow-cooked with onion, garlic, and epazote for a comforting, earthy flavor. Perfect as a side or base for other dishes.

Ingredients

• 1 pound (about 2 cups) dried pinto beans
• 1/2 medium white onion, peeled
• 2 cloves garlic, peeled
• 1 sprig fresh epazote (or 1 teaspoon dried)
• 1 teaspoon salt, or to taste
• Water, as needed

Instructions

1. Rinse the pinto beans and pick over for any debris. Place in a large pot and add enough water to cover by 2 inches.
2. Add the onion, garlic, and epazote. Bring to a boil over high heat, then reduce to a gentle simmer.
3. Cook, partially covered, for 1.5 to 2 hours, or until beans are tender. Check occasionally and add more water if needed to keep beans submerged.
4. Once beans are tender, stir in salt. Remove the onion, garlic, and epazote sprig (if using fresh).
5. Let beans rest in their cooking liquid for 10 minutes before serving. Adjust salt to taste.

Tips

• For extra flavor, add a dried chile (like guajillo) during cooking.
• Store leftover beans in their liquid in the refrigerator for up to 5 days.
• Frijoles de la olla can be served as a side or used in tacos, tostadas, or refried beans.

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