Side Dish: Mexico – Bajio, Guanajuato – Frijoles de la Olla

Serving Size: 6

Approximate Time

Prep 10 min

Cook 2 hrs

Total 2 hrs 10 min

Ingredients

- 1 lb (454 g) dried pinto beans, picked over and rinsed
- 12 cups (2.8 L) water, plus more as needed during cooking
- 1 small white onion, peeled and halved
- 3 garlic cloves, smashed
- 4–6 sprigs fresh epazote (about 10 g), stems left on
- 2 tsp (10 g) fine salt, or to taste
- 2 tbsp (30 ml) rendered pork lard or vegetable oil (optional)
- 8 oz (227 g) Mexican fresh chorizo, casing removed (optional; approx. usable weight)
- Optional garnishes: chopped white onion, chopped cilantro, lime wedges

Instructions

Short Description:
Classic Guanajuato-style pot beans: slow-simmered pinto beans cooked simply with onion, garlic and epazote (Mexican herb), with an option to finish with local chorizo for extra richness. Served warm as a comforting side to tacos, meats, or rice.

Regional Notes:
In the Bajio region, especially Guanajuato, frijoles de la olla are routinely flavored with fresh epazote for its distinctive anise-earth aroma; some households stir in small amounts of local fresh chorizo during or after cooking for a meaty finish. This version emphasizes the clean, brothy bean stock typical of the region while offering the chorizo option common in Guanajuato.

1. Soak beans (optional but recommended): cover beans with cold water by 2 inches and soak overnight (8–12 hours). For quick soak, cover beans with 6 cups (1.4 L) water, bring to a boil 2 minutes, remove from heat and let sit 1 hour, then drain and rinse.
2. Place soaked and drained beans in a large heavy pot and add 12 cups (2.8 L) fresh water, the halved onion, smashed garlic, and 2 sprigs of epazote (reserve remaining epazote for later). Bring to a gentle boil over high heat.
3. Skim any foam that rises to the surface with a spoon, then reduce heat to maintain a gentle simmer. Partially cover the pot and cook, stirring occasionally and checking water level, until beans are tender but still hold their shape, about 1.5–2 hours depending on bean age. Add more hot water if needed to keep beans submerged.
4. About 15–20 minutes before beans are done, add remaining epazote sprigs and 2 tsp (10 g) salt. Taste and adjust seasoning near the end of cooking—salt too early can slow softening in some beans, so adjust if beans are fully tender.
5. If using chorizo: while beans finish, heat the lard or oil in a skillet over medium heat. Add chorizo (8 oz / 227 g, casing removed) and cook, breaking it up, until browned and cooked through, about 6–8 minutes. Drain excess fat if desired.
6. To serve two regional ways: a) Traditional pot beans: remove onion and epazote stems, ladle beans with their broth into bowls, garnish with chopped onion, cilantro and lime. b) Chorizo-style: stir the cooked chorizo into the pot of beans and simmer 2–3 minutes to marry flavors, or spoon chorizo on top of individual servings.
7. Keep leftovers refrigerated in their cooking liquid; beans taste best the next day after flavors meld. Reheat gently on the stovetop, adding a splash of water if needed.