Frijoles de la Olla
There is no substitute for beans cooked in a heavy pot on the stove. While they take time, the effort is mostly hands-off, leaving you with a base for tacos, soups, or a simple bowl topped with fresh onion and cilantro.
Patience is your primary ingredient.
Sort through the dry beans on a flat surface to remove any small stones or debris before rinsing. Using a heavy-bottomed pot like a Dutch oven ensures even heat distribution and prevents scorching at the base.
- Heavy-bottomed Dutch oven
- Colander
- Wooden spoon
What goes in.
- 1 lbdry pinto or black beans
- 1white onion, peeled and halved
- 3garlic cloves, smashed
- 2 tbsplard or vegetable oil
- 1epazote sprig (optional)
- to tastekosher salt
Add salt only when tender
Salting beans while they are still hard prevents the skins from softening properly. Wait until you can crush a bean easily against the side of the pot before adding your salt.
The method.
Rinse and soak
Rinse the beans under cold water. If you have the time, cover them with three inches of water and soak overnight; if not, you will simply need to add 30-45 minutes to the cooking time.
Bring to a boil
Drain the soak water. Place the beans in the pot and cover with fresh water by two inches. Add the onion, garlic, and lard. Bring to a boil over medium-high heat.
Simmer gently
Once boiling, reduce the heat to the lowest setting. The water should barely tremble. Cover the pot, leaving the lid slightly cracked to prevent a boil-over.
Check the beans
Check after 90 minutes. Stir occasionally to ensure beans at the bottom are not sticking. Add the epazote if using. Continue cooking until the beans are creamy and the broth has thickened, likely 2 to 3 hours total.
Season
Once a bean crushes easily between your fingers, stir in the salt. Let them sit for another 10 minutes off the heat so the salt absorbs into the beans.
Other turns to take.
Refried Beans
Scoop cooked beans into a hot skillet with a little lard and mash them with a potato masher until they reach your desired consistency.
Bean Soup
Add diced tomatoes, serrano peppers, and cooked chorizo to the pot in the final 30 minutes of simmering.
When it doesn't go to plan.
Keep a kettle of hot water nearby; if the water level drops below the beans during cooking, add more hot water to keep them submerged.
Do not discard the broth; it is the most flavorful part of the dish.
If using black beans, add a slice of orange peel to the pot for a brighter finish.
The ones that keep coming up.
Why do my beans come out tough?
Usually, this happens because salt was added too early or the beans were old. Always check the beans after the first hour of simmering to gauge their freshness.
Can I cook these in a slow cooker?
Yes, cook on high for 6 hours or low for 8-10 hours, following the same instruction to add salt only at the very end.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe