Frijoles de la Olla
Slow-simmered pot beans with epazote and lard, the most important dish in Mexican cooking. Adding the salt only once the beans are fully tender, not before, keeps the skins soft instead of tough and leathery.
Ingredients
Instructions
Drain soaked beans, place in a large pot with fresh water.
Add onion, garlic, epazote and lard.
Bring to boil, reduce to a gentle simmer.
Cook uncovered 1.5-2 hours until beans are completely tender.
Add salt only when beans are fully cooked — salt hardens the skins if added early.
The broth should be rich and dark — do not drain it.
Serve in bowls with the broth, tortillas and salsa.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.