Side Dish: Mexico – Michoacan – Frijoles de la Olla (Beans from the Pot)

Serving Size: 6

Approximate Time

Prep 10 min

Cook 2 hrs

Total 2 hrs 10 min

Ingredients

- 2 cups (400 g) dried pinto or bayo beans, picked and rinsed
- 10 cups (2.4 L) cold water
- 1 small white onion, quartered
- 3 cloves (9 g) garlic, peeled and smashed
- 1 bay leaf
- 1 tbsp (15 ml) lard or vegetable oil
- 3 sprigs fresh epazote (or 2 tbsp / 6 g chopped), divided
- 2 tsp (12 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) ground black pepper
- Optional: 4 oz (115 g) Mexican chorizo, casing removed (for a touch of regional pork flavor)
- Optional garnish: chopped white onion and chopped cilantro, small handful (about 10 g)

Instructions

Short Description:
Comforting, gently simmered pinto (or bayo) beans cooked in their broth until tender, finished with fresh epazote and optionally a touch of local chorizo for a characteristic Michoacán flavor.

Regional Notes:
This Michoacán version highlights fresh epazote (anise-like herb) added near the end of cooking and sometimes a small amount of local Mexican chorizo rendered into the beans, giving them a savory, aromatic note distinct from plainer northern preparations.

1. Pick through and rinse the dried beans under cold water, discarding any stones or shriveled beans.
2. (Optional soak) For more even cooking, soak beans in cold water to cover by 2 inches for 6–8 hours or overnight; drain and rinse before cooking. If not soaking, proceed with rinsed beans.
3. In a large heavy pot combine the rinsed (or soaked) beans, 10 cups (2.4 L) cold water, quartered onion, smashed garlic, and bay leaf. Bring to a vigorous boil over high heat.
4. As the pot comes to a boil, skim and discard any foam that rises to the surface. Reduce heat to low and maintain a gentle simmer, uncovered or partially covered, for about 1 to 1 1/2 hours if soaked, or 1 1/2 to 2 hours if unsoaked, until beans are tender but not falling apart. Stir occasionally and add more water by 1/2 cup (120 ml) increments if necessary to keep beans submerged.
5. About 20 minutes before the beans are done, optionally brown the chorizo: heat 1 tbsp (15 ml) lard or oil in a small skillet over medium heat, add 4 oz (115 g) chorizo (casing removed), and cook, breaking into pieces, until fully cooked and slightly crisp, about 6–8 minutes. Drain excess fat if very oily and set aside.
6. When the beans are tender, add 2 tsp (12 g) kosher salt (start with this amount; adjust later) and 1/4 tsp (1 g) pepper. Stir gently and simmer 10 minutes to let the salt season the beans.
7. Add the fresh epazote (reserve a small sprig for garnish if desired) in the last 8–10 minutes of cooking to preserve its bright aroma. If using chorizo, stir it into the pot at the same time so its flavor melds with the broth.
8. Taste and adjust seasoning with additional salt if needed. Remove and discard the bay leaf and the large pieces of onion if you prefer a clear broth; many serve the onion in the pot for extra flavor.
9. Serve hot as a side dish in a deep bowl or on a platter, with some broth spooned over the top. Garnish with a little chopped white onion and cilantro if desired. Leftover beans keep well refrigerated; reheat gently and add a splash of water if the broth has reduced.