Frijoles de la Olla

Traditional pot beans slowly simmered with onion and garlic until creamy, in a rich, savoury broth.

TIME BREAKDOWN
Prep: 10 min
Cook: 2h
Total: 2 hours 10 minutes (plus overnight soaking)
Vegetarian
✅
Nuts
❌
Serves
6 people
Difficulty
Very Easy

Ingredients

  • 400g dried pinto beans
  • 1 white onion, halved
  • 4 cloves garlic, peeled
  • 2 bay leaves
  • 1 tbsp vegetable oil
  • 1 tsp dried epazote (optional)
  • 2 tsp fine salt
  • About 2 litres water
  • Chopped fresh coriander, to serve
  • Finely chopped white onion, to serve

Method

  1. Rinse the beans and pick out any stones. Soak in plenty of cold water overnight, then drain.

  2. Place the beans in a large heavy pot with the onion, garlic, bay leaves, oil and epazote if using. Cover with 2 litres of fresh water.

  3. Bring to the boil, skim off any foam, then reduce the heat, partly cover and simmer gently for 1 hour 30 minutes, topping up with hot water if needed.

  4. When the beans are almost tender, stir in the salt and cook for 20 to 30 minutes more until creamy and soft.

  5. Discard the bay leaves and onion halves if you like.

  6. Serve in bowls with plenty of broth, topped with coriander and chopped onion.