Side Dish: Mexico – Guerrero (Pacific Coast Mexico) – Frijoles de la Olla

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs

Additional 4 hrs

Total 4 hrs 30 min

Ingredients

- 1 lb (454 g) dried pinto beans (frijol pinto), rinsed and picked over
- 10 cups (2.4 L) water
- 1 medium white onion, halved (about 6 oz / 170 g)
- 3 garlic cloves, peeled
- 4 sprigs fresh epazote, whole (approx. 4 g) — or 1/4 cup (5 g) chopped if unavailable whole
- 1 bay leaf
- 1 tsp (6 g) kosher salt, plus more to taste
- 1 tsp (4 g) baking soda (optional, to soften water and reduce cooking time)
- 2 tbsp (30 ml) lard or vegetable oil (optional, for a slight sheen)
- 2 oz (55 g) salt pork or ham bone (optional, for traditional savory depth)
- Chopped raw white onion and chopped cilantro for serving (optional)
- Lime wedges for serving (optional)

Instructions

Short Description:
Simple, home-style pot-cooked beans served in their flavorful broth, finished with fresh epazote for the characteristic Guerrero coastal aroma.

Regional Notes:
This Guerrero version highlights fresh epazote (a local herb) added during cooking and is served in its broth to showcase the beans' clean, savory flavor. Unlike some regional variants that mash or refry the beans, these are kept whole and light, reflecting Pacific Coast simplicity.

1. Rinse the beans under cold water, remove any debris, and place in a large bowl. Cover with cold water by 2 inches and soak 4–6 hours or overnight for shorter cook time; drain before cooking. (If skipping soak, proceed with beans dry but allow extra simmering time.)
2. In a large heavy pot, add the soaked and drained beans, 10 cups (2.4 L) fresh water, halved onion, garlic cloves, bay leaf, epazote sprigs, and salt pork or ham bone if using. If your tap water is very hard, add 1 tsp (4 g) baking soda now to help soften the beans.
3. Bring the pot to a gentle boil over medium-high heat. As it first boils, skim and discard any foam that rises to the surface with a spoon.
4. Reduce heat to low so the pot maintains a steady simmer. Cover partially (lid tilted to allow steam to escape) and simmer for 1½ to 2 hours, stirring occasionally and checking liquid level. Add more hot water by 1/2 cup (120 ml) increments if beans are exposed; the finished dish should be brothy.
5. After about 1 hour, test a few beans for doneness. Continue simmering until beans are tender but still hold their shape, total 1½–2 hours (soaked) or 2–3 hours (unsoaked). Remove the onion halves, garlic cloves, bay leaf, and epazote sprigs if you prefer a clear broth; you can leave them in for more rustic presentation.
6. Stir in 1 tsp (6 g) kosher salt or to taste; salt late in cooking so beans soften evenly. If using optional lard or oil, stir it in now for a silky finish. Adjust seasoning.
7. Serve Frijoles de la Olla hot in bowls, ladled with plenty of their cooking broth. Offer chopped raw onion, cilantro, and lime wedges on the side for guests to garnish as desired.
8. Store cooled leftovers in an airtight container in the refrigerator up to 4 days; reheat gently and add a splash of water if broth has thickened.