Traditional Frijoles de la Olla
Alejandra Cota
Featuring the irresistible aroma of epazote and a slight taste of lard, traditional frijoles de la olla are a staple of Mexican cuisine everyone should try! A freshly cooked pot of beans is the best side for as many mains as you can imagine but you can also enjoy frijoles de la olla topped with serrano chile, epazote, and pico de gallo for a delicious and easy meal no one can resist.
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Ingredients
8
Portions
  • 1/2 kilos black beans, or pinto beans, rinsed and soaked
  • 3 liters water
  • 1/2 white onions
  • 3 tablespoons lard
  • 2 sprigs epazote
  • 1 leaf bay
  • 2 tablespoons salt
  • 1 serrano chile
  • 1 sprig fresh epazote
  • 1/4 cups panela cheese, cut into cubes, for garnish
  • 1 cup pico de gallo sauce, for serving
Preparation
20 mins
3h
Easy
  • In a clay pot, cook beans, water, onion, and lard for about 2 hours or until beans are cooked through.
  • Add epazote and bay leaf. Season with salt and cook for 10 to 20 more minutes.
  • Serve traditional frijoles de la olla and garnish with serrano chile, epazote leaves, panela cheese, and pico de gallo.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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