Frijoles de la Olla

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Beans made in a traditional brown earthenware pot called an "olla" Recipe by Rick Bayless Authentic Mexican.
Recipe By: Rick Bayless - Authentic Mexican
  • PrepN/A |
  • TotalN/A |
  • ServesMakes - 5-6 cups.



Measure beans into a colander, pick out any dirt or pebbles, rinse and place in a 4 quart pan.  Add 6 cups water, remove any beans that float, and let soak 4 - 8 hours until you see no dry core when you break one open.  Or quick soak beans by boiling them for one minute then let them stand off the fire for 1 hour then drain beans completely.

Cover beans with 6 cups fresh water in olla or pan, add the lard or other fat, onion and epazote (optional) and bring slowly to a simmer. Partially cover and simmer over medium low heat, stirring occasionally, until they are fully tender, 1 to 2 hours.  If you see the beans peeking up through the liquid, add hot water to cover then by 1/2"; without enough water, the beans may cook unevenly and tend to stick to the bottom.

Season with salt, remove the epazote, and the beans are ready to serve.
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