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Frijoles de la Olla

Frijoles de la olla, any type of beans can be cooked in this manner, a few suggestions on what to add for different seasonings are included at the end of the recipe. A bowl of this beans, with pico de gallo salsa, a dollop of crema, queso fresco, and homemade corn tortillas it’s all I wish for my last supper. www.yes-moreplease.com

 Makes about 12 cups of cooked beans plus broth.

Course Breakfast, Brunch, Lunch, Main Course, Side Dish
Cuisine Mexican
Author Mariana McEnroe


  • 2 pounds/1 kilo of dry beans pinto, Peruano, flor de mayo, rebozero, or black beans etc..
  • sorted and rinsed.
  • 8-10 cups water
  • 1/3 white onion
  • 1 dry chile like árbol cascabel, guajillo or 1 fresh chile, like serrano, jalapeno, güero or habanero.
  • Sea salt about 1-2 tablespoons upon your taste.


  1. In a clay pot, add beans, water, onion, and chile. Bring water to a boil, then lower the heat to a slow simmer. Cover with a lid. And cook for 1hr and 30 min. Stir beans once or twice using a long wooden spoon. Gently stir beans from bottom to the top. Test for doneness: carefully take one bean and smash in between your fingertips. If it is soft like a potato but holds itself together they are done. If they feel a little firmer in the middle they are almost there, add the sea salt and cook them for another 15-20 minutes. Check for doneness, taste and turn off the pot leave the lid on and have your self a little pre-tasting in a bowl. Correct salt if necessary.
  2. At this point they are ready. Serve these freshly cooked beans with pico de gallo, Mexican crema, queso fresco o frijolero, warm tortillas, and a spicy salsa it all you need for a great legume dinner. Enjoy!
  3. TIP: Once the beans have cooled down portion out your bags and containers and label with date and name. Freeze and use whenever you need them. If in need of a bigger batch, double the amounts on this recipe minus 2 cups of water and go easy on the salt. Remember you might need a bigger pot. Have fun!