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Frijoles de la Olla (Pot Beans)

Name: Frijoles de la Olla (Pot Beans)
Total time: 90 min
Yield: Serves 2
Cuisine: Mexico
Ingredients: 200g Dried kidney beans; 1/2 Onion; 2 cloves Garlic; 1 Bay leaf; 1 tsp Salt; 1000ml Water

Side Dish

⏱ 90 min

👥 Serves 2

Difficulty ⭐

Beans simmered gently in a pot with just onion and garlic — the most fundamental dish of the Mexican table.

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📖 The Story Behind This Dish

The single most fundamental dish on the Mexican table: beans simmered slowly with nothing more than onion and garlic. Appearing on nearly every day's table, it's eaten as-is, added to other dishes, or mashed into refried beans — endlessly versatile. It's sometimes called "the soul food of Mexicans."

🌆 Where it's eaten: A home in the outskirts of Mexico City: a clay pot simmering gently since morning, the beans slowly coming together.

🥕 Ingredients (serves 2)

Dried kidney beans 200g
Onion 1/2
Garlic 2 cloves
Bay leaf 1
Salt 1 tsp
Water 1000ml

👩‍🍳 Instructions

Soak the beans overnight.
Combine the beans, onion, garlic, bay leaf, and water in a pot.
Once boiling, skim the surface and simmer over low heat for 1 to 1.5 hours.
Once the beans are tender, add the salt.
Simmer 10 more minutes to let the flavor settle.
Serve in bowls along with the cooking liquid.

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