Frijoles De La Olla (Mexican Beans)

a stone ware bowl of cooked black beans with fresh cilantro and serrano chiles.

5 from 3 votes

Frijoles De La Olla (Mexican Beans)

These black beans are one of the simplest and most ubiquitous dishes in Mexican culture. They can be served with a sprinkle of queso fresco and salsa, or fresh serrano chiles, cilantro and a squeeze of lime with warm tortillas. Also a delicious side dish for most any main course, Mexican or not.

Course Side Dish

Cuisine Mexican

Keyword black beans

Dietary Restrictions Dairy-Free, Egg Free, Gluten-Free, Vegan

Prep Time 5

Cook Time 3

Total Time 3 5

Servings

Calories 201kcal

Author Lisa Lotts

Ingredients

FOR BLACK BEANS:

1 pound dried black beans
¼ large white onion do not chop
2 large cloves garlic lightly mashed, skins removed
8 cups cold water
2 epazote leaves or bay leaves (optional)
1 serrano pepper
1 teaspoon lard or olive oil optional
2 teaspoons Diamond Crystal kosher salt or 1 teaspoon Morton's kosher salt

GARNISHES:

crumbled queso fresco
salsa
cilantro
serrano pepper
squeeze of lime
warm flour tortillas

US Customary - Metric

Instructions

FRIJOLES DE LA OLLA ON THE STOVETOP:

Pour 1 pound dried black beans onto a rimmed baking sheet and sort through them to remove any damaged or broken beans and any pebbles or other foreign objects.
Transfer the beans to a large heavy pot (like a Dutch oven) and cover them with cold water to rinse. Drain the beans and add water to cover the beans by about 2 inches. Let them soak overnight. The beans will rehydrate.
Drain the black beans and rinse again until the water is clear. Transfer the black beans back to the Dutch oven.
Add ¼ large white onion and 2 large cloves garlic. Pour the 8 cups cold water over the beans and bring to a boil. Cover the pot and simmer for 1½ hours to 3 hours (it really depends on the beans and how old they are as to how long they will need to cook) until they are tender.
Use a sharp knife to make a slit along the side of 1 serrano pepper so steam can escape.
Remove the lid and add 2 epazote leaves or bay leaves (if using) and serrano. Continue cooking with the lid off, stirring occasionally for 20-30 minutes or until the beans are soft. Season with 2 teaspoons Diamond Crystal kosher salt and 1 teaspoon lard or olive oil if using.

MEXICAN BEANS IN AN INSTANT POT:

Add the beans, onion and garlic to the Instant Pot with 7 cups of water. Cook for 30 minutes on the Bean setting with the valve closed.
Quick release the beans. Test a bean to verify its tender Add the serrano pepper and epazote or bay leaves(if using) and continue pressure cooking the Mexican beans for 5-10 minutes (depending on how ).
Season with salt and lard or oil and cook for 5 additional minutes with the lid off on sauté. Stir occasionally.

FOR THICKER, CREAMIER CONSISTENCY BEANS:

For thicker beans, scoop out 1-2 ladles of cooked beans (1/2 to 1 cup) and a little broth and mash them with a potato masher or blend them in a blender or food processor until smooth. Add the mashed beans back to the pot and stir to combine.
Serve with desired garnishes such as crumbled queso fresco, salsa, cilantro, serrano pepper, a squeeze of lime, and/or warm flour tortillas.

Notes

Make this recipe using pinto beans instead.

Nutrition