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SideChef
Recipes
Beans & Legumes
Mexican Black Beans (Frijoles de la Olla)

8 INGREDIENTS • 5 STEPS • 2HRS 40MINS

Mexican Black Beans (Frijoles de la Olla)

Recipe
Making authentic Mexican black beans from scratch is so much easier than you think! This classic Mexican dish is healthy, vegetarian, and uses just five ingredients.
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Making authentic Mexican black beans from scratch is so much easier than you think! This classic Mexican dish is healthy, vegetarian, and uses just five ingredients.
author_avatar
Fine Foods Blog
Hi, I'm Debra! Nothing brings me greater joy than talking about food. Especially talking about food that I’ve traveled far and wide to get to.
https://finefoodsblog.com/

2HRS 40MINS

Total Time

$2.03

Cost Per Serving

Ingredients

Servings
8
us / metric
Black Beans
2 1/2 cups
Black Beans
(dried)
Vegetable Oil
3 Tbsp
Vegetable Oil
Yellow Onion
1
Small Yellow Onion, diced
Epazote
1 sprig
Epazote
optional
Water
8 cups
Water
Kosher Salt
1 tsp
Kosher Salt
Cotija Cheese
to taste
Cotija Cheese
for garnish
optional
Fresh Cilantro
to taste
Fresh Cilantro
for garnish
optional

Nutrition Per Serving

VIEW ALL
Calories
127
Fat
5.4 g
Protein
5.2 g
Carbs
15.4 g
Love This Recipe?
Add to plan
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Mexican Black Beans (Frijoles de la Olla)
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author_avatar
Fine Foods Blog
Hi, I'm Debra! Nothing brings me greater joy than talking about food. Especially talking about food that I’ve traveled far and wide to get to.
https://finefoodsblog.com/

Author's Notes

The instructions are correct: you don’t salt the beans until they are finished cooking! I could not believe this when I first tried the recipe, but it’s true. I should know better than to doubt Rick Bayless. Wait until they are done, then add the salt and simmer a little longer. I don’t know how this works, but it does.

My Lodge enameled cast iron dutch oven is a go-to for this recipe, because it cooks the beans evenly.

Cooking Instructions

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step 1
Pick over the beans to check for any stones, or beans that look bad. Then rinse thoroughly.
step 1 Pick over the beans to check for any stones, or beans that look bad. Then rinse thoroughly.
step 2
Add the Vegetable Oil (3 Tbsp) to a deep pot over medium heat. Add the Yellow Onion (1) and cook until golden, stirring often, about 10-15 minutes.
step 2 Add the Vegetable Oil (3 Tbsp) to a deep pot over medium heat. Add the Yellow Onion (1) and cook until golden, stirring often, about 10-15 minutes.
step 3
Add Black Beans (2 1/2 cups) and Water (8 cups) to the pot with the onion. Remove any beans that float. Add Epazote (1 sprig) if using, and bring to a boil. Reduce heat and simmer, partially covered, for about 2 hours.
step 4
Stir the beans from time to time, and make sure that the water is about 1/2 inch above the beans at all times. Add more if it sinks below this level. You want the beans to be cooked all the way through and creamy. If they aren’t ready after 2 hours, simmer a little longer, adding a bit more water if necessary.
step 5
Once beans are cooked all the way through, add the Kosher Salt (1 tsp) and simmer for another 10-15 minutes. Serve topped with crumbled Cotija Cheese (to taste) on top, garnish with Fresh Cilantro (to taste).
step 5 Once beans are cooked all the way through, add the Kosher Salt (1 tsp) and simmer for another 10-15 minutes. Serve topped with crumbled Cotija Cheese (to taste) on top, garnish with Fresh Cilantro (to taste).

Tags

Beans & Legumes
Budget-Friendly
Gluten-Free
Comfort Food
Lunch
Cinco de Mayo
Healthy
Shellfish-Free
Dinner
Vegetarian
Side Dish
Mexican
Vegetables
Soups & Stews
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