So, if you’ve read my Frijoles Charros post (aka the recipe I swore I already posted but didn’t), you already know the beans are the real heroes of the story. But before they get all dressed up with bacon, chorizo, and general flavor chaos, they start their journey here—in the pot. Literally.
Welcome to Frijoles de la Olla, which translates to beans from the pot, or as I like to call them, the calm before the charro storm.
These are your base beans: tender, brothy, and cozy enough to eat all on their own. You can serve them plain, top them with a little cheese, or (if you’re me) immediately turn them into frijoles charros before you lose focus and start reorganizing your spice rack.
You’ll Need:
- 1 lb dried pinto beans, picked over and rinsed
- 3 liters (12 ¾ cups) water
- ½ medium white onion, cut into large chunks
- 7 cloves garlic, whole and peeled
- 1¾ tbsp lard (or oil, but lard hits different)
- 2 fresh bay leaves
- Sea salt, to taste
Instructions:
- Sort through your beans and remove any little rocks or mystery items. (Every bag of beans has at least one tiny geode in it, I swear.)
- Rinse them well.
- Soak overnight (or at least 6 hours). Give them time to process their emotions and absorb some water.
- In a large pot, combine the beans, water, onion, garlic, lard, and bay leaves.
- Bring to a boil over medium-high heat. After 10 minutes, skim off any floaters—they’re not invited to this bean party.
- Reduce to a gentle simmer, partially cover, and let cook for about 2 hours. Stir occasionally so nobody sticks to the bottom.
- Check for tenderness. If they’re still firm, keep simmering another 30 minutes until they’re soft and cozy.
- Remove the aromatics (onion, garlic, and bay leaves) before serving or turning them into something fancier.
These beans are also the perfect base for Frijoles Charros, so if you’re feeling brave (or just hungry), go check out Bean There, Lost That: The Frijoles Charros recipe.
They’ll keep in the fridge for up to 5 days or freeze beautifully—future you will be so proud.
