Side Dish: Mexico – Jalisco (Western Mexico) – Frijoles de la Olla (Pot Beans)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 25 min

Ingredients

- 1 lb (454 g) dried pinto beans, picked over and rinsed
- 10 cups (2.4 L) water, plus more as needed
- 1 medium white onion, halved (about 6 oz / 170 g)
- 3 garlic cloves, smashed (about 9 g)
- 4 sprigs (about 10 g) fresh epazote (or 1 tsp / 2 g dried epazote)
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 4 oz (115 g) Mexican fresh chorizo, removed from casings (optional)
- 4 oz (115 g) bacon, chopped (optional; use instead of chorizo if preferred)
- 1 bay leaf (optional)
- 1 tbsp (15 ml) vegetable oil or lard (optional, for browning chorizo/bacon)

Instructions

Short Description:
Classic Jaliscan frijoles de la olla are tender, gently simmered pinto beans cooked in their broth with aromatics; finished with fresh epazote and optionally a touch of chorizo or bacon for a regional smoky note. These are served as a comforting side to tacos, carnes, or rice.

Regional Notes:
This Jalisco version highlights fresh epazote, added late in cooking for its bright, anise-like aroma, and often includes a small amount of Mexican chorizo or bacon to impart the local smoky, savory character. Unlike plain boiled beans, the epazote and cured pork choices reflect Western Mexico tastes without over-spicing the broth.

1. Sort and rinse the beans, discarding any stones or debris. Choose one soaking method: overnight soak—cover beans with 2 in (5 cm) of water, soak 8–12 hours, then drain; or quick soak—place beans in pot, cover with water, bring to a boil for 2 minutes, remove from heat, cover and let sit 1 hour, then drain.
2. If using chorizo or bacon, heat the pot over medium heat and add oil or lard if needed. Add chorizo (crumbled) or bacon and cook until browned and fat is rendered, about 4–6 minutes. If you prefer a clearer broth, remove and set the browned meat aside; otherwise leave it in the pot to flavor the beans.
3. Return drained beans to the pot (with the rendered fat and browned meat if left in). Add 10 cups (2.4 L) fresh water, the halved onion, smashed garlic, and bay leaf if using. Bring to a gentle boil over medium-high heat, skimming and discarding any foam that rises to the surface.
4. Reduce heat to low so the pot maintains a low simmer. Cover partially and cook, stirring occasionally and checking liquid level, until beans are tender, about 1 1/2–2 hours (start checking at 1 hour). Add more hot water if beans become exposed.
5. Add the fresh epazote during the last 20 minutes of cooking so its flavor remains bright. Add 1 1/2 tsp (8 g) kosher salt in the final 15–20 minutes and adjust seasoning to taste just before serving.
6. When beans are tender and seasoned, remove and discard the onion halves, garlic pieces, and bay leaf. If you removed browned chorizo or bacon earlier, stir it back in now. For a creamier texture, mash a cup of beans against the pot side with a spoon and stir to incorporate.
7. Serve warm in a bowl with some of the cooking broth alongside rice, tacos, or grilled meats. Refrigerate leftovers in an airtight container up to 4 days or freeze up to 3 months.