Side Dish: Mexico – Tlaxcala (Central Mexico) – Frijoles de la Olla

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 45 min

Total 2 hrs

Ingredients

- 2 cups (370 g) dried pinto or bayo beans, sorted and rinsed
- 12 cups (2.8 L) water, plus extra as needed
- 1 medium white onion, halved (about 150 g)
- 3 garlic cloves, lightly crushed (about 9 g)
- 6 fresh sprigs epazote (or 2 tbsp / 8 g chopped) — add toward end of cooking
- 1 to 1 1/2 tsp (6–9 g) fine salt, or to taste (add near end)
- 1 tbsp (15 ml) lard or vegetable oil (optional, for richer mouthfeel)
- 1 bay leaf (optional)
- Fresh cilantro or chopped onion for serving (optional)

Instructions

Short Description:
Simple, hearty pot beans gently simmered until creamy, finished with fresh epazote for a characteristic Tlaxcala aroma. Traditionally cooked in an olla de barro (clay pot) to deepen the flavor.

Regional Notes:
This Tlaxcala version uses fresh epazote (a local herb) added toward the end of cooking so its bright, slightly medicinal aroma stands out. Cooking in a clay pot (olla de barro) is traditional here and helps develop a rounder, earthier flavor compared with metal pots.

1. Sort and rinse the dried beans under cold water, removing any stones or debris. For best results, soak beans overnight in enough water to cover by 2 inches (5 cm); drain and rinse before cooking. If short on time, use quick-soak: cover beans with water, bring to a boil 3 minutes, remove from heat, cover and let sit 1 hour, then drain and rinse.
2. If using an olla de barro (clay pot), soak the empty pot in water for 20–30 minutes to reduce risk of cracking and to help heat distribution. If you don't have a clay pot, use a heavy-bottomed Dutch oven.
3. Place the soaked and rinsed beans in the clay pot or Dutch oven. Add 12 cups (2.8 L) fresh cold water, the halved onion, crushed garlic, and bay leaf (if using). Do not add salt yet.
4. Bring to a gentle boil over medium-high heat. As it comes to a boil, skim off and discard any foam that forms on the surface with a spoon.
5. Reduce heat to low so the beans maintain a very gentle simmer. Partially cover the pot with the lid slightly ajar to allow steam to escape. Cook, stirring occasionally and checking water level, until beans are tender but not falling apart, about 1 1/2 to 2 hours (time varies by bean age).
6. About 15 minutes before the beans are done, add the fresh epazote sprigs (or chopped epazote) and the lard or oil if using. Continue simmering until the herb flavor infuses and the beans are fully tender.
7. Add 1 to 1 1/2 tsp (6–9 g) fine salt, tasting and adjusting as needed. Simmer another 5–10 minutes after salting so the beans absorb seasoning. If beans are thicker than desired, add a bit of hot water to reach the preferred consistency.
8. Remove the onion, bay leaf, and large epazote stems before serving. Serve warm as a side dish with tortillas, rice, or as accompaniment to stews and grilled meats; garnish with chopped cilantro or raw chopped onion if desired.