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Frijoles de la Olla (beans of the pot)

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Although you can buy canned beans, if you make them at home they have a much nicer flavor, are creamier and are so incredibly easy. You can make a large batch refrigerate for about 4 to 5 days. You can also freeze which will last for months.

Two tips, if you make them at home:

  1. Don’t add the salt in the beginning or it will toughen the beans. Add it at least after an hour of cooking when the beans are already a bit soft.

  2. You don’t need to soak them the night before cooking. Yes, that helps to reduce the cooking time, and phytic acid but it is not necessary, especially if you add hoja santa (a dried herb that is amazing at breaking down acid and components in legumes). If you do soak them, don’t soak them more than 12 to 14 hours, because they may begin to ferment and that’s not the flavor you want. I like to soak for an hour or two.

I like making them with any bean, most popular are black beans and pinto beans. 

Traditionally Frijoles de la Olla are cooked in an earthenware pot. It does impart a special Pueblo style flavor. I have one that I gifted myself from Plaza Bolivar. It is my all-purpose pot. A normal pot is just fine. You can use the instant pot but that’s a different recipe.

Makes: 5 cups beans, 2 cups cooking broth

Ingredients

  • 1 pound (or about 2 1/4 cups) dried beans

  • 1/2 white onion, outer skin peeled off

  • 10 cups water may add more if necessary

  • 1 tablespoon sea salt or to taste

  • Optional: dried Hoja Santa. Available online and in Latin American stores.

How to:

Rinse the beans in cold water and drain. If soaking, place in a bowl and cover with warm water.

Place beans in a large pot and cover with enough water to come up to at least 3″ above the top of beans, about 10 cups of water. Add the onion and Hoja Santa (if using) and bring to a boil. Let the beans simmer, partially covered, for about 1 - 1 1/2 hours, until the beans are so soft they come apart if you hold one between your fingers, and the broth has thickened to a soupy consistency. If the beans are not yet soft and the broth is drying out, add more water. Before eating, remove the cooked onion with a slotted spoon and then add the salt.