Frijoles de la olla (Pot ‘O Beans)

While not quite a fruit, beans really are a magical legume.
In hard economic times, they can be the star in your kitchen–to the point of eye-rolling boredom when mom puts them on the table. They are incredibly versatile and make for a great source of protein, complex carbs, and fiber… but we like them because they’re cheap and delicious.

Dry Pinto Beans can easily be turned into a delicious meal.

Dry Pinto Beans can easily be turned into a delicious meal.

Everyone should have a pot of beans in their repertoire. They are exceptionally easy to make, especially if you have a slow-cooker on hand. Traditionally, beans have been cooked in earthenware pots or ollas in Mexico and they still do a fantastic job. A few varieties of beans dominate supermarket shelves these days, namely Pinto, Bayo, Peruano/Canary and Black beans. In mercados and in the country–particularly in the Central/South of the country–you will see much more variety.

 

These frijoles de la olla (lit. “beans from the pot”) are intended to be a blank slate for you to season or use for other purposes. I like to add 3 or 4 tablespoons of cumin for that earthy taste and usually throw a jalapeno in while cooking. Those changes are up to you.

Frijoles de la Olla (Pot 'O Beans)
A simple staple that stands alone or complements most dishes.
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Prep Time
5 min
Cook Time
8 hr
Total Time
8 hr 5 min
Prep Time
5 min
Cook Time
8 hr
Total Time
8 hr 5 min
1490 calories
250 g
12 g
18 g
84 g
6 g
1885 g
262 g
11 g
0 g
10 g
Nutrition Facts
Serving Size
1885g
Amount Per Serving
Calories 1490
Calories from Fat 159
% Daily Value *
Total Fat 18g
27%
Saturated Fat 6g
30%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 12mg
4%
Sodium 262mg
11%
Total Carbohydrates 250g
83%
Dietary Fiber 61g
244%
Sugars 11g
Protein 84g
Vitamin A
0%
Vitamin C
52%
Calcium
51%
Iron
111%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups dry beans (pinto, bayo, black, peruano, etc)
  2. ½ White Onion, peeled.
  3. 6 cups water
  4. 1 tbsp. minced garlic
  5. 1 heaped tbsp. lard (or bacon fat)
  6. 1 dry bay leaf or epazote
  7. Salt to taste
Instructions
  1. Sort through your beans, nobody likes eating rocks. Yes, there are probably rocks, no matter where you get the beans. Add all ingredients to a slow cooker, earthenware pot (olla), or regular old metal pot. Set to the low setting on a slow cooker or the lowest heat your stove offers, let them cook all night long. Just be careful not to run out of water, or the beans will scorch. Salt to taste.
Optional
  1. Serve with Pico de Gallo and a fried egg at breakfast.
Adapted from The Art of Mexican Cooking
beta
calories
1490
fat
18g
protein
84g
carbs
250g
more
Adapted from The Art of Mexican Cooking
The Smokey Sombrero https://smokeysombrero.com/