Frijoles de la olla (Mexican Beans)

Frijoles de la Olla (Mexican Beans) encapsulate the essence of Mexican cuisine. It represents the history and soul of what having a Mexican dish on the table is all about. Likewise, it showcases how fortunate we are to have such an amazing dish to enjoy.

Frijoles Tradition

Frijoles de la olla is, arguably, the most used side dish in Mexican cuisine. It embodies the warmth and rich flavors that are at the heart of Mexican cooking. Not only can it be used as a side, but also as a main dish. The beans are Slow-cooked while they infuse in the aromas of garlic, onion, and epazote. They are a staple of every rural Mexican household. Frijoles de la Olla is more than just a dish, it is a testament to the richness of Mexican culture and traditions.

Enjoyed the video? Subscribe and tap the bell for updates on new recipes. Thank you for your support!

• Share
• Print

Frijoles de la olla (Mexican Beans)

4.67 from 9 votes

By Villa Cocina

Frijoles de la olla are a Mexican classic—creamy, tender beans full of flavor and memories, perfect on their own or with a few simple toppings.

Prep Time: 10 minutes mins

Cook Time: 2 hours hrs

Total Time: 2 hours hrs 10 minutes mins

Cook ModePrevent your screen from going dark

Ingredients 

US CustomaryMetric

Servings: 4 servings

• 1 lb peruano beans, uncooked
• 1/2 white onion 
• 1 head garlic, slice end off 
• 12 cups water 
• To taste salt

Herbs

• 3 sprigs fresh oregano
• 2 sprigs fresh epazote
• 3 bay leaves

Instructions 

• Sort through the beans to remove any broken/damaged ones, stones or dirt. Rinse and drain the water. Pour the beans into the clay or regular large pot. Add the onion, garlic, bay leaves, oregano, epazote and water. 
• Bring to a boil over medium-high heat. If you are using a clay pot: Start it on medium-low, and increase the heat gradually until you reach a full boil. It will take a bit longer to reach the right temperature. But; once it does, the pot retains the heat beautifully. 
• Once boiling, lower the heat to medium-low. Let it reach a gentle simmer. Cover and cook for about 2 hrs or until the beans are creamy, and tender. 
• Remove the onion and garlic, discard. Stir in the salt and serve in bowls. Add toppings of your choice for a full meal. See below for examples/options. ENJOY with corn tortillas. 

Did you make this recipe?

Show some love! Tag @villacocinaofficial on Instagram and drop a 5-star review. Your support means everything—thanks!

Course: Main, Sides

Cuisine: Mexican

Topping options for frijoles de la olla

My Fathers WAY: First of all, Family has always been important to me. Without doubt, I cherish every memory of my childhood spent in my beautiful Mexico. My father instilled in us the love for our roots, culture and food. Frijoles de la olla is truely one of his weaknesses. The love and devotion he puts into this meal makes it one worthy of sharing. You can consider this particular combination a gift from my father indeed. It has AMAZING toppings that are hard to beat. If love for beans had a name, it would surely be my dad’s.

Pico de Gallo (omit the pepper) – Serrano (sliced) –  Green mango (diced) – Radishes (sliced) – Queso fresco (crumbled)/ Panela cheese (cubed) – Chicharrones

2nd combination of toppings  – this one right here is incredibly aromatic and flavorful. The mint and oregano make a statement that’s hard to miss. The acidity from the pico de Gallo brightens the dish and the salsa brings out the Mexican in you. 

Mexican salsa– Pico de Gallo (omit the pepper ) – Mint leaves (sliced)- Mexican oregano – Queso fresco (crumbled)

3rd combination of toppings: We have to start by acknowledging the chicharrones! These delicious crispy pork rinds add flavor and TEXTURE. In addition, you will need avocado for your daily dose of creaminess. Lastly, open up the flavors with a touch of lime juice. Another WIN, if you ask me. 

Chicharrones (pork rinds) – Panela cheese (cubed) – Spring onions (sliced) –  Radishes (sliced) – Chile de arbol (broken) – Avocado (diced) –  Lime juice