Frijoles de la Olla


Today is Homemade Soup Day and what better way to celebrate it than with one of the most traditional soups from Mexico. Frijoles de la Olla or Beans From the Pot, are something that you are likely to find everywhere in the country. People can have it as a soup or as a base to make refried beans. Some people make big batches and store them to be used thorough the week and some others will make them fresh daily. As usual, there are many ways to make them, some will only add water and salt to the pot and some will add herbs and onions or garlic. The key is to cook the beans slowly until they are tender without falling apart. The most traditional beans used for this kind of dish are Pinto Beans and Black Beans, however, there are many options. The cooking method is the same.

Beans are an amazing source of cholesterol-lowering fibre, many proteins, vitamins and other goodness. Here’s how you can prepare a simple, delicious and healthy pot of beans the Mexican way.

Notes: There are many ways to make Frijoles de la Olla. Some people like soaking the beans overnight. We find this to be not necessary. The jalapeño is not necessary but it gives a very nice extra warmth to it. Epazote is a very common herb in Mexico but not so easy to find in some places, however, you can find it here.

Frijoles de la Olla
4 Portions

– 250gr Pinto Beans
– 1/2 White Onion
– 1 Large garlic Clove
– 1 Fresh Jalapeño
– 1 Pinch of dried Epazote
– Drizzle of Olive Oil
– Salt
– Water

Make sure the beans are free of any debris. Rinse them thoroughly with plenty of water until it comes out clear. Set aside.
In a large pot, heat a little olive oil and sauté the onions, garlic and jalapeño only for a few minutes until the onions have softened.
Add the drained beans and cover them with enough water. You’ll probably need to add more water thorough the cooking process.
Cover the pot and let it simmer gently  (medium-low heat) until the beans are soft. Usually it will take around 1hr and 30 minutes. The cooking time will depend on the kind of beans used.
Add the salt (start with a good pinch of salt, you can always add more at the end) and epazote on the second half of the cooking time. Once the beans are cooked, taste and correct seasoning. You could add vegetable bouillon to add more flavour.

These beans make a wholesome and hearty soup that will make you feel very good. There are many ways to serve them. We love to add pico de gallo on top for freshness. If you add little mozzarella pearls to it, you will end with a silky and delicious soup. The options are many and all of them are delicious. We hope you give it a go and enjoy freshly made Frijoles de Olla!