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Beans: Frijoles de Olla or Beans from the Pot
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The uses of beans in Mexican cooking are immense. Although you can buy them already made, if you make them at home they have a much nicer flavor and you will give your kitchen an irresistible smell. You can make a lot of them and refrigerate a batch which should last in the refrigerator for about 4 to 5 days. You can freeze another batch which will last for months.
I will give you two tips, included in the recipe below, if you make them at home:
1. Don’t add the salt in the beginning or it will toughen the beans. Add it at least after an hour of cooking when the beans are already a bit soft.
2. You don’t need to soak them the night before cooking. Yes, that helps to reduce the cooking time, but it is not necessary. If you do soak them, don’t soak them more than 12 to 14 hours, because they may begin to ferment and you will finish with a Chinese rather than Mexican tasting dish.
I like making them with either Black beans, traditional in the South of Mexico, Peruvian beans, which are more used in the Central part of Mexico, or with Pinto beans which are more customary in the North. The latter ones have a creamier feel and more subtle flavor.
Traditionally Frijoles de la Olla are cooked in an earthenware pot. It does impart a special Pueblo style flavor.
Many cooks in Mexican kitchens make them in pressure cookers, as it cuts the time almost in half, but I am a bit weary of them, as I have seen one too many explode!! Plus, cooking beans only requires you to be home for a certain amount of time, you don’t need to do anything but peek in every once in a while to make sure that there is still enough liquid.
I cook mine sometimes in an old earthenware pot and sometimes in a normal large cooking pot. They both work very well.
Beans from the Pot
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RECIPE YIELD
COOKING TIME
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Ingredients
- 1 pound (or about 2 1/4 cups) pinto peruvian or black beans
- 1/2 white onion about 1/2 pound, outer skin peeled off
- 10 cups water may add more if necessary
- 1 tablespoon kosher or coarse sea salt or to taste
To Prepare
- Rinse the beans in cold water and drain. Place them in a big heavy pot and cover with enough water to come up to at least 3″ above the top of beans, about 10 cups of water. Incorporate the onion and bring to a boil. Let the beans simmer, partially covered, for about 1 1/2 hours, until the beans are soft and then add the salt. Don’t add the salt in the beginning or it will toughen the beans.
- Let them continue simmering, for about another 15 minutes, or until the beans are so soft they come apart if you hold one between your fingers, and the broth has thickened to a soupy consistency. If the beans are not yet soft and the broth is drying out, add more water. Before eating, remove the cooked onion with a slotted spoon.
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Comments
Terrie Qui
MAR 15
How do you freeze these black beans? Plastic freezer bags with broth? Or without broth?
R E A L L Y – looking forward to cooking these this weekend with my Covid Pandemic stash bag of black beans.
Pati Jinich
MAR 18
Definitely with the broth
Arturo Gonzalez
MAR 05
Can you add bacon or sofrito for added taste? And if so, when? Considering that the bacon is salted . . . . . .Pati Jinich
MAR 06
If you want to add flavor to your beans, check out this recipe Arturo, it goes with bacon;) https://patijinich.com/cowboy-charro-beans/
Sylvia and John Garcia
FEB 11
Hi Pati!Both my husband and I enjoy your show! We both love cooking together and some of your recipes bring back many wonderful memories from my childhood. I am first generation Mexican and my husband Spanish, but there are many similarities within the Latino cuisine. We both grew up in New Mexico which also has many Native American flavors intermixed with all three types of cooking. It’s amazing! Anyhow, I saw in one of your show’s that you put an onion in your pinto bean recipe. Why? I have never seen my mother or grandmothers use an onion while the beans boil. Just wondering. Again, we truly enjoy your shows and the places you share with your viewers. We have seen your beautiful now very handsome young boys grow throw the years, it’s such a treasure. Thank You so Much! God Bless You!Pati Jinich
FEB 12
Hola Sylvia, so glad this and other of my recipes bring back sweet memories! I add onion to my beans just for flavor, the same way sometimes I add epazote or cilantro. Un abrazo to you and your husband!
Rosa Sousa
JAN 28
I love the beans from the pot!Anything made with beans it’s a great for me.This recipe is perfect.I love your recipes!I watch all your shows!It’s a pleasure seeing you cook and enjoy see your sons eating with them. They really enjoy like your food.Pati Jinich
FEB 08
Thanks so much for your kindness Rosa, so happy to know you have been tuning in and enjoying the show. Un abrazo!
Colleen Carroll
NOV 28
I made this recipe this week from your book, Pati’s Mexican Table, then turned them into frijoles refritos for the plantain and bean quesadillas, and pureed in the Hearty Pinto Bean Soup! All were delicious. My question is, since the pot of beans is generously sized, how do you store any beans you don’t use immediately after cooking the Beans from the Pot recipe? In the cooking water or not? Thanks!Pati Jinich
DEC 28
Yes in the cooking liquid, in a tight lid container in the fridge
Marjorie Mojica
OCT 09
I’m a Puertoriqueña that LOVES LOVES ur recipes and channel, especially when your beautiful family is involve, love this so much. Thank you for all that you share with the worldPati Jinich
OCT 12
Thanks to you for following Marjorie, un abrazo!
Catherine
OCT 08
Do you ever use a slow cooker to make your beans?Pati Jinich
OCT 12
Hola Catherine, many cooks in Mexican kitchens make them in pressure cookers, as it cuts the time almost in half, but I am a bit weary of them. Plus, cooking beans only requires you to be home for a certain amount of time, you don’t need to do anything but peek in every once in a while to make sure that there is still enough liquid. Good luck!
Ms. Jay (juanell font)
AUG 20
TY LOVEY, just salt n onion, nothing else?I actually added “Fajita” spice, and course “sea sal, and “salt pork” which was like bacon, cut in narrow strips.They turned out very good, as I pat myself on the back! My “cumin” had no smell, I had to toss it out, I need to buy some.Pati Jinich
AUG 26
Thanks for sharing your recipe Ms. Jay, sounds yummy
Phil Zezulak
MAY 17
Can I add meat to the beans for additional flavor? What would be a good choice?Pati Jinich
MAY 23
Of course you can Phil, in fact I have a great recipe of pork and beans, here it is for you, enjoy! https://patijinich.com/pork-and-beans/
Denise P
MAY 10
Hi Pati, I love watching your show. Your energy and love for Mexican food is contagious. I look forward to hearing more history, and learning more recipes on this wonderful cuisine.Pati Jinich
MAY 10
Thanks so much Denise, so happy you are tuning in and enjoying the show, un abrazo!
Lorena
APR 21
Hello Pati, my husband and I have been watching your show for a few years now and find it so entertaining! We have tried some of your recipes and loved them!! We’ve been wondering if you have ever used avocado oil? We use this everyday and would love for you to try it on your show. It is a healthier choice compared to cooking oils.Pati Jinich
APR 25
Thanks so much for tuning in guys, so glad you have been enjoying the show! Totally agree with you about avocado oil, and I love it! Will try to share some recipes soon
Mary Emmell
MAR 01
Hi Pati: I love your program, you seem to have so much fun, it must be because you know how to cook. I want to make some empanadas but my very old recipe calls for lard. I use to use Crisco, but all that grease is not good for you. Do you have a substitute? I also wanted to use the can of pumpkin, but have lost the recipe that I use to use. Could you please refresh my memory? That’s what you get when getting “old.” I did not realize that you gave lessons, hope to sign up soon. Thanks, so much for your help and stay safe.Pati Jinich
MAR 07
Hi Mary, thanks so much for the kind words! Here is a recipe for empanada dough that uses butter and cream cheese, no lard or shortening involved, you may want to try it: https://patijinich.com/picadillo-empanadas-of-the-immaculate-conception/ Also remember that you can make empanadas with puff pastry like in this recipe with Sardines. Good luck and take care
m.ortega
FEB 28
Empecé a usar tu receta nomas la cebolla y se me hicieron muy deliciosos . otra forma en que el frijol sabe rico con una ramita de epazote le da un sabor diferente.Pati Jinich
MAR 07
Que bueno que te gusto la receta, gracias! Tienes razon, el epazote va perfecto con los frijoles, saludos
Richard Bates
FEB 20
Thank you Pati,I live beans but my wife doesn’t as much ..except for this recipe along with the, what do you call it?, muddled seared tomato, onion, pepper with lime juice and the other toppings. We love that combination.Pati Jinich
FEB 20
So glad to read you guys enjoy this recipe Richard, keep cooking and having fun!
Nancy Blonigen
FEB 11
I have been watching your show on PBS for quite a while now. To be honest, prior to watching your show I never really got that excited about Mexican food in general but since watching your show I have learned so much. It made me appreciate the depth of flavors in the work that takes to develop that. I’ve made a few of your recipes at parties over the years and I am trying my hand at the fiesta refried beans this weekend. I was curious… You put a half of a white onion in many of your bean recipes. When I make stock often times I will do some thing with the vegetables that I use for the stock. Is there any favorite thing that you do with the onion after using it to make the beans?Pati Jinich
FEB 15
Hi Nancy, so glad you are tuning in and enjoying the show! Happy that you decided to stick with me and give Mexican Food a chance, yay! About the onion, to be honest with you, I just discard
Andrew Axelrod
FEB 09
Today you cooked tamales Sonoran style and I tuned in just as I thought I saw you out a quarter under the steam basket. Did I see that right? And why?Pati Jinich
FEB 10
Yes Andrew, you saw right It is just an old tick as I explained it in the recipe: “To prepare the tamalera or steamer: Place water in the bottom pan of a steamer, so that water is under the steamer basket or rack, and bring it to a simmer. If you want to be reassured that the water hasn’t all evaporated during the long steaming time, place a penny in it so you can hear it dancing around.”
Patti
JAN 30
I love your show. I love the people, the food , the ideas…I am not Mexican,but I feel at home when I watch you. I do wish more captions were available when talking. I sometimes have a hard time deciphering . Thank you so much, Pati.Pati Jinich
JAN 31
Thanks so much for the kind words and for the suggestion Patti, un abrazo!
Tanya
JAN 03
This is almost exactly how I make mine but I add cracked black pepper and I use chicken broth instead of water. I am going to try to make refried beans with them soon. Do you suggest using water instead of the broth if I intend to turn them into refried beans?Pati Jinich
JAN 06
If you like to make them with chicken broth, go ahead Tanya, I think the refried beans will come out yummy as well, good luck!Tanya
JAN 08
I made them tonight and they were amazing! I did them in a stoneware pot in the oven, added 8 cups of chicken broth and two green onion (whole) as well as cracked pepper and the white onion in the recipe. I scooped most of the onion out to puree (barely) the beans but left some onion bits in. So good! Thank you for the recipe.Pati Jinich
JAN 17
So glad you gave this recipe your own twist Tanya, good job!
Cecilia
DEC 15
These truly are the best tasting and easiest beans to make. Healthy, nutritious, inexpensive, easy to add to any meal, or a meal in itself. We eat them all the time. Thank you, Patti!Pati Jinich
DEC 21
My pleasure Cecilia, so happy to hear these beans have become a family favorite, yay!
Anton Delgado
NOV 30
My grandmother had many children and grandchildren. She always kept a big pot of beans on the stove. They were the best. I only recently found your show on PBS and love you and your show. Thank you!Pati Jinich
DEC 02
Gracias Anton, so glad you found me
Michell in S. Florida
JUN 05
Pati, I watch your show every time it is on. I love to cook and I love Mexican food. These beans….so delicious. Plain and simple to make. almost zero effort and a delicious result. I can use them to make so many things, or alone like the bowl I just ate for “quality control” I did not soak them, only inspect and rinse. I did add a smoked pork tail, part of my southern tradition. Thank you for always inspiring me. You show us how simple these dishes really are to make.Pati Jinich
JUN 08
Thanks so much Michell for your kind words. These beans are really incredible, you know, you can use them to prepare molletes, beans with pork, roasted tomato and black bean soup or just a bowl of beans with some sour cream, queso fresco and chopped jalapeno, yum!
Judi H Reigel
APR 24
I have been cooking pinto beans all of my life, but this easy recipe turned out the best beans ever! Thank you, Patti!Pati Jinich
APR 27
Thanks to you Judi for giving this recipe a shot, even though you are such an expert in beansJudi H Reigel
MAY 27
lol! I am now an expert, thanks to you, Pati. Sorry I spelled your name incorrectly! I love your show and watch it faithfully. You are always so happy, and it is a joy to see you and your boys cooking and eating together.Pati Jinich
MAY 28
Thanks so much Judi!
Emily Lester
APR 14
Pati, I love your show. My older brother is a linguistic anthropologist. He spends a lot of time in rural Oaxaca. I love ancient food ways. I am currently locked down due to coronavirux, so I’ve been cooking lots of long cooking time things. I made red people from dried posole, with your recipe, yum. Now I’m gonna try beans. Thank you for all of your recipes! After beans, I’m doing chilorio. I make mole all the time I buy coloradito paste on Amazon. So yummy! I love in Colorado so I have access to many Mexican ingredients. You rock!
Emily
Pati Jinich
APR 16
Hi Emily, thanks for your message. Love to read that you have been busy with some of my recipes, yay! Greetings all the way to Colorado, hang in there and stay strong
Thomas Duke
APR 07
What color are Peruvian beans in the store packaging? Thanks for a great recipe!Pati Jinich
APR 09
Hey Thomas! Peruvian beans have a very distinctive yellowish color when they are raw. Once cooked, they turn light brown, kind of like pintos but lighter
Tom
APR 06
What color are Peruvian beans? I have made beans from the pot with pinto, black, and white beans. I can never find Peruvian beans on a store label.Pati Jinich
APR 07
Hi Tom! Peruvian beans have a very peculiar yellowish color when dry, and once you cook them they turn a light brown, much more lighter than pintos, but are actually a very good substitute of thoseBebe
MAR 25
my store calls them mayacoba
Eliud
APR 05
Gracias Dona Pati , Un fiel seguidor aprendiendo y disfrutando la autentica cocina Mexicana de todas las regiones, una verdadera experta como es usted. Con todo Respeto y orgullo.Pati Jinich
APR 06
Muchas gracias Eliud, un abrazo!
Kristyn
APR 05
I’m excited to try this. I’ve been watching a lot of your episodes and have a whole list of dishes I want to try. I feel like I’m really learning to cook and growing a passion for it when I watch your show. I love beans and have always been hesitant to make them. Thank you for spreading your passion for cooking with us. I’m so inspired!Pati Jinich
APR 06
Thank you Kristyn for this sweet message, so glad to read that you are getting into cooking, you are going to have so much funKristyn
APR 10
I’ve never been taught to cook from parents or family, my mom always worked so we ate out a lot. But I’m Mexican and I feel like for the first time, I’m learning about my roots and where my family is from (although my family is from Zacatecas and Jalisco). I told my boyfriend you’re like the auntie I never had, teaching me to cook. It’s been a very beautiful experience for me, Pati. Thank you so much!Pati Jinich
APR 19
Aw, thanks to you Kristyn, happy to help
Catherine
APR 02
Only the onion in the beans for cooking. No other seasoning besides salt at the very end ?Pati Jinich
APR 02
That’s it Catherine, nothing else! Except when I use black beans, sometimes I add a bunch of epazote at the beginning. Enjoy!
Patty
MAR 14
all these years i thought i couldn’t make beans because of the whole soaking thing. I DID IT!!!! My favorite thing ever, my kids most requested for dinner. Canned will never be purchased again. Thank you Pati!!! Love your show, love your recipes. I’m so happy I stumbled upon your show.Pati Jinich
MAR 18
Yay!!!! So happy to read that you loved this recipe, because it is really easy, right? Thanks Patty
Lindsay
OCT 14
Hello Pati. If I was to use Bacon as an additional ingredient, how many pieces of bacon would you recommend? Would the bacon go in raw or partially cooked? Thanks.Pati Jinich
OCT 14
Oh that will be yum, Lindsay! You can use this recipe as a guide: https://patijinich.com/pati_2020/cowboy-charro-beans/
Kathy
SEP 29
Thank you Pati, I love your shows on PBS! And you are so beautiful and fun to watch because you are so passionate about your foods! Your boys are so handsome. I am going to follow your pinto bean recipe. During the last part of cooking I lay a whole large jalapeño pepper right in the middle of the pot, which my husband devours later. Also I have a few favorite spices I usually add. It maybe I will hold off this time so I can taste YOUR beans. Thank you again!
Pati Jinich
SEP 30
I hope you enjoy the recipe as much as your beans, Kathy!
Jolene
SEP 12
Hi Pati!!!!! If I want to add a clove of garlic, should I add it in the beginning or wait a while so it doesn’t overpower the beans?Pati Jinich
OCT 03
You can add a clove at the beginning, Jolene, and it will add great flavor without overpowering the beans.
Joseph
AUG 05
I cook mine in a small crockpot overnite works great ..when nice in texture smash a few with a fork against side of pot thickens broth nicelyPati Jinich
AUG 06
Jasmine
MAY 28
Is there a particular reason you don’t soak your beans? Does it effect the texture/ flavor if you only soak them overnight? If you do soak them how might that effect the rest of your recipe, cooking time etc?Pati Jinich
MAY 28
For dry beans I don’t soak…it’s a matter of cooking them the right amount of time to get the right texture.
Cinthia
JAN 31
¡Hola Pati! ¡Me encanta tu show!
Oye, un preguntita..lo que pasa es que no tengo una olla grande. Simplemente tengo una pequeña, de esas que son como para hervir agua, quizá como de 2 litros. Aún puedo hacerlos ahí?? Gracias. Un abrazo.
Pati
FEB 14
Si! Lo puedes hacer ahí, solo ajusta el agua.
Michael
JAN 29
How to season a new clay Olla?Pati
FEB 06
To cure a clay pot you have to wash it with foamy warm water, rinse well, fill it with water and then set it over low heat and leave it there for hours… until all water evaporates. A bit laborious, but worth it, Michael. Have fun with your new olla!
Delicia
JAN 08
Hi there,I was wondering if you had any suggestions as to how to reduce the “gassy” consequences of eating beans.Thanks,DeliciaPati
JAN 10
jeff
FEB 21
Try using 1/4 t. Baking Soda while they soak.
AmyInNH
JUN 24
Dairy seems to make the situation, or make the situation worse. Go light, if any, with accompanying dairy, when eating bean products. I love, love, love chili with grated cheese, but have cut that way back.
Annie Laurie
JAN 08
Hi Pati! I have a bean pot and would love to use it for these, but it can not go on the stove top. Any suggestions for putting it in the oven?Thank you!Pati
JAN 11
I have never made them in the oven… but there’s no reason why you couldn’t try or why it shouldn’t work.
Gustavo "Gus" Koerner
NOV 03
I’ve used this recipe over and over, and again today on this chilly Florida fall day (65 degrees F, lol). I will never do it any other way with my dry legumes! Today I am using red kidney beans. Toward the end, I may add some browned meat (whatever is in the freezer), and will serve with plain white rice. The left-overs will be my lunch at work all next week. Oh! The glorious economy of rice and beans. Thank you Pati! – Mr. Gus (Gustavo)Pati
NOV 05
Mmm rice and beans is such a yum meal, Gus.
Ellaine
JUL 27
I thought there was always pork fat added???Pati
JUL 30
I don’t use lard in my recipe…but you can, Ellaine. It will be delicious too!
Colleen
JUN 27
I addef epizote with onion very tasty with salsa and cremaPati
JUN 27
Yum!
Anonymous
MAY 25
I cook my beans in a slow cooker over night, I do not put onions, nor do I add salt. They come out soft and delicious. I put half in the freezer and half in the refrigerator to use during the day.Pati
MAY 25
Thanks for sharing!
Betty
MAY 24
What is the botanical name for epazote? I know we have it here in the US.Pati
MAY 25
In most places like Latin and International markets, you will the herb under the name epazote…here’s some more information: https://patijinich.com/pati_2020/epazote/
Keith in Nashville (Hi!)
MAY 24
Hola, Pati. I am so glad to read that you favor dispensing with the tired, old habit of soaking beans! I think there’s a trend now to just cook them and forgo soaking because I’ve read this elsewhere. Oh, black beans are so much better just plain cooked! Love you and your boys and your show!Pati
MAY 25
Thank you for tuning in Keith!
Steve Gibson
MAY 24
In Patti’s email Bruce had a question regarding cooking beans until they are soft enough to eat. I do agree with Patti and I often do not soak my beans overnight. Some say that soaking the beans allow them to not create gas. Oh I am not for sure if that was the proper way to phrase that. Also when adding make up water or stock to the beans, only add hot liquid. The cooling down and the heat having to rebound can make the beans tough. Also, if you are adding any acid to the beans such as lime juice or vinegar, add that to the beans at the end of cooking after they are soft. Also you should consider your elevation where you are cooking. At sea level water boils at about 220 deg. F. At 220 your soaked beans should take about 2 hours to cook. Lets say you are at 7000 feet above sea level in southern NM. At 7000 water boils at 190 deg. F. So, you can only cook the beans at that temp. At 7000 feet it will take your beans simmering for 4 hours to get cooked. Hope this helps, Steve Gibson, “Camp Cookie”.Pati
MAY 25
Thank you for sharing your tips, Steve!
Sandra
MAY 12
I like to add some smoke pork or turkey bones at the time of cooking, whern are done some chorizo and bacon
Pati
MAY 15
That will delicious, Sandra. Enjoy!Jasmine
MAY 28
Sandra can you share your recipe?
Angie in Millbrae, CA.
MAY 12
How would I measure for 1 – 2 people? Should I assume 1 cup of frijoles for each person?Pati
MAY 15
Depends on how hungry you are…you can cut the recipe in half to make less but they make for some delicious leftovers!
cookie
MAY 12
whats the green in the potPati
MAY 15
That pot of beans from Facebook is a new recipe I’m testing out…it will be up soon!
Terri
MAY 06
HI Pati and thank you for opening up my “Mexican Table”! I’m making your beans in my brand new Instant Pot. Do you think I need to be concerned about adding salt at the beginning given that I’m pressure cooking them? I’m playing it safe today, no salt till I “fry” them.
Oh and I’m stepping outside the box. I didn’t want to use hydrogenated lard so got some pork suet from my butcher. I can hardly wait to smell & taste the beans!
Pati
MAY 16
Oh so awesome!! I would add the salt at the end of cooking anyway…
Natalie in Elk Grove, CA
MAY 05
Does the age of the pinto beans matter? My bean broth is not clear it is cloudy and greyish?Pati
MAY 07
Thanks for the question Natalie. As the beans cook the broth will start to gain color, that is normal.
Brenda
DEC 23
Hi Pati –
Please help. My beans keep splitting. I’m not sure, if I’m boiling too much. I usually boil and then simmer.
Pati
JAN 08
Hm, it is normal for them to split a little as they soften when they are fully cooked. I usually boil and then simmer too. Maybe you are cooking them too much?
KS
NOV 28
If I want to use two pounds (dry beans), can I simply double all the ingredients and add enough water to cover 3″ above the top of the beans? Or does it not work that way?Pati
NOV 30
Yes, exactly!
Rita in Austin
NOV 11
I made these today! I put a whole shishito pepper in the beans along with the onion and oh my gosh, they were so good. It did take over two hours for them to cook until tender — I did not soak them like you suggested. I will most definitely make these again.Pati
NOV 14
Yay!
Deana
NOV 05
Love your cook book Pati. Simple pot of beans is excellent and easy, used them to make your refried beans recipe – awesome! and bean burgers also delicious.Pati
NOV 07
Yay!
Amy Halbert
OCT 27
Hi Pati,Thank you so much for the Pan de Muerto recipe! I love to bake and am really looking forward to giving it a try! I do have a question about your Frijoles de Olla though. When you add it, how much epazote do you use? And do use it dried or fresh?
Gracias!Amy
Pati
NOV 22
I would add a couple sprigs of fresh epazote preferably. If you can’t find fresh you can add a tablespoon of dried.
Marie
OCT 22
Hi Patti,
What olla pot would you recommend?
Pati
NOV 22
Any pot you like will do! It has to be large though, so a casserole or soup pot will work well.
Gloria
MAR 14
I came across your show on PBS yesterday, and I must say, it was wonderful to hear once more, an accent that could have been my own mother speaking, some 60 years ago. That’s why I started to watch, but your recipe lomitos de Valladolid was why I stayed on the channel. Now after the show, I searched to find your recipe for cooking beans, as I thought it might be similar to my mothers, which it is. We also had beans daily, and I love them. After an accident almost 20 yrs ago, I lost the memory of all my and my mother’s recipes. So, now I try to reconstruct them as best I can. I do recognize when something tastes just right, as if my taste buds have better recall than my brain. I never wrote recipes down since I could recall them perfectly, but I would recommend to everyone that they write them down for the next generation. Anyway, back to beans: I think except for a touch of cilantro or garlic, depending on the bean, your recipe is very like the taste I remember. I can only thank you with a grateful heart. (I will be poring over your entire recipe blog!)Pati
MAR 16
Gloria thank you so much for sharing your story! I’m so happy the beans were a good match to your mother’s recipe.
Michelle Farmer
OCT 25
Can you add jalapeno and what kind of seasoningsPati
NOV 01
I usually make as is with salt, epazote, and onion, but I am of the belief that there are few rules in Mexican cooking… the jalapeno may be a delicious addition! Go for it!JoyceB
MAY 25
Regarding the Jalapeno, our recipe for beans is quite like this one Pati. Once in the serving dish, we offer chopped onion, Jalapenos and diced tomatoes to spoon over the beans. Serve with a slice of Jalapeno, or plain, cornbread. A meal made in heaven. Love your show!
kailie
DEC 03
Hi pati, i just wanted to thank you, I am a white woman narried to a mexican man and i dont know what i would do without your recipes.. thanks again so much.Pati
DEC 07
So glad I can help! =)
yolanda
JUL 26
I love your show especially when you go to San Miguel. We go there often and stay at La Questa me encanta. LA receta para chilaquilles porfavor. Muchas graces.La YolaPati
JUL 28
Hola Yolanda, I wish I could go to San Miguel more often! Such a wonderful place!! Here’s my chilaquiles recipe: http://patijinich.com/pati_2020/2012/10/green_chilaquiles_in_roasted_tomatillo_sauce/
Sherry Borzych
JUN 14
Our family loves this recipe! It is so easy and so delicious! I look forward to trying more of your recipes!Pati
JUN 19
Thank you!
Roxie Dolph
MAY 16
i want to purchase an olla..do you use a lid with your beans??Pati
MAY 20
Yes I do, I always cook them partially covered….:)
Elizabeth Foster
MAY 02
Not sure if my request was submitted or not, so here I go again.I watched your show cooking black beams for Big Brunch Enchiladas and you used an herb comparable to cilantro, but I could not quite understand the name of it. Will you please let me know what the herb is?
Thank youElizabeth
Pati
MAY 03
Of course Elizabeth, it is called Epazote. Available fresh and also dried in Latino or international grocery stores.
Elizabeth Foster
MAY 02
Hi there,I just love your show, you inspire me to do more and try new things.I just watched you cook black beans in a clay pot for your Big Brunch Enchiladas and you used an herb that is comparable to cilantro. I could not understand the name of it so please let me know what it is.Thank you for all you do. Looks like your are a proud mama and a busy one.
Thank you,Elizabeth
Pati
MAY 03
And thank you of your very very lovely message, Elizabeth.
Sarah
MAR 27
Hi Pati!
I am making this recipe and I really hope I did it right. Your method seems to not require the beans to soak at all, is that right? I hope I am doing this the right way! My husband loves Mexican food more than anything and I really want to impress him with this. Does the 1TBSP of salt add an overpowering salt flavor to the beans? If so I might want to cut back on the salt a bit. Thanks in advance for any answers!
Pati
MAR 31
No soaking! The 1 tablespoon of salt is just enough, for that 1 pound of beans, for my taste. But if you are not sure, you can start with half and add more as you go.
Cathy Whitney
AUG 29
I love your show, and have made many of your recipes and have enjoyed them all. I have a kamado barbecue called the big green egg. I have been making pot beans for years slow cooking them over wood charcoal. I use pinto beans, add lard or bacon fat, onions and water, in a earthenware bean pot. I let this mixture cook for 4 hours at around 225 deg. I then cube up some of my homemade bacon, sautéed with more onion and a Serrano or jalapeño. I also add some chicken broth to boost the beans broth flavor. Usually I let the beans stay on this low slow cooking for around 8 hours. The broth thickens, and the flavors are just amazing. I dont think they are traditional pot beans, but in our home they are a huge staple. Is there a name for beans adding bacon or smoked pork in Mexico? Is that charro beans? Thank you for your inspiring recipes!Pati
AUG 29
Hi Cathy! Yes, Charro beans would be it! Your recipe sounds delicious btw…
Myrleen Fisher
JUL 15
Hi Pati,
I bought a new olla for making frijoles. I have always cooked them in an iron pot, but now I want to use the clay pot. Should I prepare it in a special way? I want to use it on my gas stove and also in my outdoor wood-fired oven. Do you have any tips for doing this?Having traveled by car through many parts of Mexico, I love the many regional food styles. I enjoy your show on PBS that re-awakens my memories of those travels. It also inspires me to try cooking the foods I remember and the new ones you show us. Muchas gracias. Myrleen
Pati
JUL 15
Thank you so much for watching my show, Myrleen. I am so glad it brings back memories and recipes! Yes: to use your clay pot all you need to do is wash it well with soapy water, rinse throughly. Fill it to the rim with water and place it over low heat, let the water come to a gentle simmer and evaporate. Once you have very little left, like an inch, let it sit there over night. Rinse and use. However, you can’t use your clay pot over high heat even if you have cured it.
Bethel
FEB 08
Hi Pati,
I’ve made beans before and will definitely try it the way you have in the recipe. However, how in the world does one get past the gas factor? The household seems to be gassy after a nice bowl of beans and I’ve gotten many tips; use garlic, use olive oil, use baking soda. I’m overwhelmed. Any suggestions?
Absolutely love that I discovered you on my local PBS station. I look forward to your show every weekend.
Pati
FEB 10
Oh well, there are many tricks people use. Some cooks like to soak the beans. Some cooks like to bring the beans to a boil and then drain that water and refill again. I just like to cook them until they are almost coming apart from being so soft… it works!
Annette Lopez
OCT 19
I have been making beans for some time now and they have never tasted as good as these. I followed your recipe exact using Peruvian beans and WOW! Estan deliciosos! Perfect amount of broth, beans nice and soft and the salt is just right. Thank you. These will go great with chilaquiles tomorrow morning.Pati
OCT 19
Me da mucho gusto Annette!
Sandra
JUL 15
So true, a Mexican home always has beans. I have a fresh pot I just made. I love caldo de frijoles sprinckled with fresh cheese. So easy and delicious!Pati
JUL 18
Thank you!!
Dave
MAY 28
Hi Patti, am going to try this recipe today, thanks for the sharing.I am trying to find a Mexican bean recipe that a local Mexican restaurant uses. Is it considered bad taste to require of the recipe? It is so very good.What do you think of using lard in a recipe and also bay leaves? I have not done so, but am wondering.Thanks for the tip about the salt.Pati
MAY 28
It is not bad taste at all, on the contrary! I always find it super flattering when someone asks me for a recipe, it will probably make them fill proud. Lard and bay leaves sounds fabulous: go for it.
Jessica
MAY 01
Hello!My parents are from Mexico so I grew up on rice & beans. My mother (and I think every mexican woman that I’ve asked) always ‘cleans’ the beans by sorting out the ‘ugly’ ones. Picking out blackened, shriveled, and other odd looking beans makes a huge difference to the flavor. Sometimes I’ve found little rocks and very strange beans amongst, yes, even store bought, bagged beans. A NECESSARY STEP for the perfect Frijoles a la Olla!Pati
MAY 01
Yes, a very important step!! Thank you, Jessica!
Shane
MAR 07
Hello,
I bought a small olla. 20oz. I’ve been trying to find a good black bean recipe for this size olla, but I can’t seem to find one. Do you have any tips on how much water, garlic, onions, etc. I should use when cooking black beans in an olla this small? And how long I should cook them for?
Pati
MAR 19
I would use a quarter or a white onion, cover with as much water as you can, and cooking time will be about the same, as you are starting with dry beans…
Cynthia
OCT 19
Beans are it, this I know.I like to make my beans with an overnight light soak, then epazote, beer and tiny bit of onion and garlic, to give them a slight savory layer.I love your recipes and this site!Ana
JUN 17
Thanks for the recipe. I’d like to make a small observation, if after 1 1/2 hr the bean as not yet cooked,and you need to add water to the beans make sure to add hot water and not cold water. Cold water will harden the beans and will slow down the cooking process. As a variation you can also add and herb called epazote about 20 min before there done to give it a different flavor. SaludosRobert
MAY 19
Hi Pati! I’m just about to try my hand at making the beans. I have fond memories of when I was growing up we would go visit my Nana and she ALWAYS had beans on the stove. I think she would add a dried chile in the pot if I remember right. I thought about trying this but would you recommend putting one in in the beginning or at the end or does it matter? Thanks in advance.Pati Jinich
MAY 23
Hola Robert!I remember growing up and always seeing a pot of beans on the stove too! And now, I usually just make my beans with some onion, though I do know people that cook theirs with some garlic too. While I’ve never tried cooking them with dried chiles at the beginning of cooking, sometimes I add the chiles in at the end. Here is a link to my recipe for charro beans, where I use jalapenos for another layer of flavor with my beans: http://patijinich.com/pati_2020/cgi-bin/mt/mt-search.cgi?search=charros&IncludeBlogs=3&limit=20&x=0&y=0Bekka
APR 12
I put a dried chili in my beans when cooking them, also in chicken soup, turkey soup and stews. Take the chili out before serving. It adds a very subtle touch and a hint of spice and heat. Most people can not tell what the flavor is, but love it.Pati
APR 16
Hi Bekka, Thank you for sharing!!
Char
APR 27
Hi Pati!I’m so glad I found your site! It’s wonderful! I’m a Filipina married to a wonderful Hispanic man, so learning to cook authentic Mexican food is a must! lol I grew up eating Mexican food because my best friend is half…so I got to enjoy the wonderful flavors it has to offer!I noticed that every household makes different rice and different beans. Though the ingredients are similar, the taste is slightly different. My husband’s grandma makes a different tasting rice and beans than my friend’s mom & grandma. I just thought that was interesting. I favor my friend’s mom’s rice & beans just because I grew up on it, but of course, I had to learn how to make my husband’s grandma’s rice and beans. For some reason though, I just can’t seem to make my beans look like his grandmother’s. She doesn’t put onions in her beans—just a clove of garlic and some bacon or fat of some sort. Have you tried it this way? The beans come out good. They just don’t seem to taste the same, and I can’t figure out why. :\ Anyway, this is just me trying to make sense of everything. Like I said, I’m glad I came across your food blog! I love it!Pati Jinich
MAY 02
Hi Char! I agree, there are as many ways of cooking beans are there are cooks! I always make mine with onion, though I would tell you to just choose what you like the best and/or to make what your hubby likes to keep him happy. Thanks for visiting!
Moni
APR 21
Ya te lo dije, pero te lo digo de nuevo… Esta receta y este post me hacen tener mucha nostalgia de la patria.. ¡Qué antojo de unos frijoles de olla en casa de mi abuelo!
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