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

Serving Size: 6

Approximate Time

Prep 10 min

Cook 1 hr 50 min

Total 1 hr 50 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 or yellow onion, halved (about 6 oz / 170 g)
- 3 cloves garlic, smashed (about 12 g)
- 4 sprigs (about 8 g) fresh epazote, whole (or 1 tbsp / 6 g chopped fresh epazote; or 1 tsp / 1 g dried)
- 1 bay leaf (optional)
- 1 1/2 tsp (8 g) fine sea salt, or to taste (add later in cooking)
- 1 tbsp (15 ml) rendered pork lard or neutral oil (optional, for flavor)
- Freshly ground black pepper, to taste

Instructions

Short Description:
Slow-simmered pot beans cooked simply with onion, garlic and fresh epazote for a bright, herbal finish; traditionally cooked in a clay pot (olla de barro) to deepen the flavor. This is a classic Oaxacan accompaniment that serves with tlayudas, mole, or grilled meats.

Regional Notes:
This Oaxacan version emphasizes fresh epazote, added late in cooking to give the characteristic regional aroma and reduce flatulence. When available, an olla de barro (clay pot) is used because it distributes heat gently and rounds flavors, creating the silken texture favored in Oaxaca.

1. Pick over the dried beans, discarding stones or damaged beans, then rinse thoroughly under cold water.
2. Place beans in a large bowl and cover with cool water by 2–3 inches; soak 6–8 hours or overnight. (Quick soak: bring beans and 8 cups / 1.9 L water to a boil 2 minutes, remove from heat and soak 1 hour, then drain and add fresh water before cooking.)
3. Drain soaked beans and transfer to a clay pot (olla de barro) or a heavy-bottomed Dutch oven. Add 10 cups (2.4 L) fresh water, the halved onion, smashed garlic, and bay leaf if using.
4. Bring to a gentle boil over medium heat, then reduce to a low simmer. Skim any foam from the surface with a spoon during the first 10–15 minutes.
5. Cover partially (lid slightly ajar to avoid boil-over) and simmer gently, stirring occasionally and adding more hot water if beans are exposed, until beans are tender but not falling apart, about 1 1/2 to 2 hours depending on age of beans and pot. Clay pots may take a bit longer but give a creamier texture.
6. About the last 20 minutes of cooking, add the fresh epazote sprigs tucked into the beans so the herb steams into the broth. Taste and add 1 1/2 tsp (8 g) fine sea salt, then simmer 10–20 minutes more to let salt and epazote integrate. Adjust salt to taste.
7. If using lard or oil, stir in 1 tbsp (15 ml) now for sheen and traditional flavor. Remove and discard the onion halves, bay leaf, and large epazote stems before serving (you may leave small epazote leaves if you like their texture).
8. Serve warm as a side dish with some of the cooking broth (caldo); beans can be ladled whole or gently mashed for refried preparations. Refrigerate leftovers up to 3–4 days or freeze for longer storage.