FRIJOLES DE LA OLLA - The Beans Behind Everything

FRIJOLES DE LA OLLA - The Real Ones Know

Introduction

If I could bottle the smell of my childhood kitchen, it would be this.

Frijoles de la Olla: literally “beans from the pot”, are about as foundational as it gets. No refry, no fancy tricks, no shortcuts. Just beans, water, aromatics, and time. They’re the quiet backbone of the Mexican kitchen, showing up next to everything from carne asada to a stack of warm tortillas with nothing else on the plate.

What I love most about these beans is that they’re a blank canvas. Once you’ve got a good pot going, you can turn them into frijoles charros, frijoles puercos, refritos, or just serve them straight with a little broth. They’re the base for so many amazing things — and they hold their own just fine, too.

I’ll admit it: the addition of MSG might make your abuela raise an eyebrow, but trust me, it brings a subtle umami lift that takes these beans to the next level. It’s not traditional, but it works.

Why These Beans Work

🫘 Dried pinto beans give you texture and flavor canned ones could never
🧄 Garlic, onion, epazote, and bay leaf build deep flavor as they simmer
🐖 A bit of lard brings body and richness (but feel free to sub)
🧂 Proper seasoning — including sal de Colima and a whisper of MSG — takes it home

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Ingredients (Yields: ~2 Quarts)

• 450g (1 lb) dried pinto beans, picked over and rinsed

• 3 liters (12 ¾ cups) water

• 85g (3 oz / ~½) medium white onion, cut into large chunks

• 35g (1¼ oz / ~7) cloves garlic, whole and peeled

• 25g (1¾ tbsp) lard

• 6g (~1 tbsp) epazote leaves, whole

• 1g (2 each) fresh bay leaves

• 30g (1 oz / ~1¾ tbsp) sea salt (I used Sal de Colima – season to taste)

• 1.5g (½ tsp) MSG

Instructions

1️⃣ Build the Base

In a large pot, combine the beans, water, onion, garlic, lard, epazote, and bay leaves. Bring it to a boil over medium-high heat. After 10 minutes, skim and discard any beans that float to the top.

2️⃣ Simmer Gently

Reduce the heat to maintain a soft simmer — not a rolling boil. Cover partially and cook for about 2 hours, stirring occasionally to keep things moving.

3️⃣ Season + Finish

Check for tenderness. Stir in the salt and MSG. Simmer for another 30 minutes or until the beans are fully tender and flavorful. Remove aromatics before serving.

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Tools I Used

Dutch Oven or Large Stockpot – Big enough to give the beans space to move
Slotted Spoon – For skimming and stirring

Tips & Tricks

🛑 Don’t boil aggressively — it’ll break the beans and cloud the broth.
🧂 Salt after the beans are tender so they don’t seize up early.
🌿 No epazote? You can skip it, but it adds a traditional herbaceous note that’s hard to replace.
🔥 Want it spicy? Serve these with your favorite salsa spooned right on top.

Make It & Show Me

This is the kind of recipe that makes your kitchen smell like home. If you make it, tag me @goatboyintl — I want to see those big pots of beans and how you’re putting them to work.