Frijoles de la olla – Mexican pot beans
Black beans simmered slowly with onion, garlic and epazote, served in their broth alongside almost every Mexican meal. In the north they use bayo or pinto beans, and leftovers become refried beans.
- 2 h 55Time
- 10 minHands-on
- 4Portions
- ≈ $4per portion
- 260kcal per portion
Ingredients for 4 portions
- 300 gDried black beans
- ≈ 2 lWater
- ½Yellow onion, in one piece
- 2 clovesGarlic, peeled
- 2 sprigsEpazote
- to tasteSalt
Method
- Spread the beans out, pick out any small stones and broken beans, and rinse them well.
- Put the beans in a large pot with the water, onion and garlic and bring to the boil.
- Lower the heat, cover with the lid ajar and simmer gently for about 2½ hours, until the beans are soft. Top up with hot water when needed so they stay covered. (In a pressure cooker it takes about 40 minutes.)
- Add salt and the epazote and simmer for 15 minutes more, until the broth is full of flavour. Serve the beans in their broth.
The cost is estimated from average prices in Mexico (PROFECO, Quién es Quién en los Precios (datos abiertos), 2026-07).
