De la olla beans (frijoles de la olla) are a staple in the mexican cuisine. The recipe is very easy to follow and if you like mexican food then definitely you should give it a try! because this dish is a complement for almost every mexican recipe out there.
With this easy recipe we’ll assure you, you won’t have to use beans from a can anymore.
What are de la olla beans?
Frijoles de la olla (de la olla beans) are a basic dish widely used in mexican gastronomy. This dish consist basically in dry beans boiled until tender and then used in different traditional dishes.
The name comes from the pot where they’re cooked: Olla de barro (clay pot). Even though other types of pots can also be used to prepare this dish.
Once Frijoles de la olla are ready to eat, they can be consumed in various ways: As a simple main dish with various topping (cheese, sauces, vegetables, etc.) or as a side dish for other dishes like adobo pork ribs, carne guisada, etc.
But not only, de la olla beans can also be used as the main ingredient for other preparations, like refried beans, frijoles charros, enfrijoladas, etc.
There are more than 70 types of beans in Mexico, among those the most popular are pinto, bayo, flor de junio, peruano and negros (black beans).
There’s not only one way for preparing frijoles de la olla. Depending on the zone of the country, some extra ingredients are added to enrich the flavour. For example: Epazote, onions, garlic, cilantro, bay leaves, etc.
How to store and for how long
Leave the beans to cool down completely. Discard any extra ingredient you added for the cooking (onions, bay leaves, garlic, etc). Freeze in a single portion or divide in various containers. They can last up to 6 months.
You can also place them in the refrigerator for up to 3-4 days.
Boiling them also make them last longer, but you need to do this every night and they need to have enough liquid to boil for about 4-5 minutes at medium heat. Also, once you have boiled the beans, you shouldn’t mix them until next day or they will spoil, if you do so, you have to boil them again.
How to cook de la olla beans
The night before clean and wash very well the beans. Place them into a large bowl and cover them with water for at least 6cm (2,5 inch). This is important as the beans will absorb a lot of liquid and is important that they remain always covered.
TIP: Add two teaspoons of baking soda to the water. This will help to soft the skin on beans and allow them to cook faster.
The next day in the morning you’ll notice that they are full soaked. So discard the liquid where they soaked and give them a good rinse with cool water.
Place beans into the pot where you’ll cook them. In this recipe I am using a crockpot.
Add garlic, onions and salt. Pour water to cover them for about 4 cm (1,5 inches) and cook in low for about 4 hours.
Once beans are cooked, discard the onion and garlic. Adjust salt to taste and that’s it! Your beans are now ready to use them as you prefer.
De la olla beans
- 1 kg dry beans pinto, bayo or other type
- 1 garlic clove
- 1 small onion
- The night before clean and wash very well the beans. Place them into a large bowl and cover them with water for at least 6cm (2,5 inch).
- The next day in the morning discard the liquid where beans were soaked and give them a good rinse with cold water.
- Place beans into the pot where you’ll cook them. In this recipe I am using a crockpot.
- Add garlic, onions and salt. Pour water to cover them for about 4 cm (1,5 inches) and cook in high for about 4 hours (or 6-8 hrs in low).
- Once beans are cooked, discard the onion and garlic. Adjust salt to taste and that’s it! Your beans are now ready to use them as you prefer.