Mexican cuisine · Soups & Stews

Frijoles de la Olla

Pinto beans cooked soft in a pot with onion and epazote, spooned up with their dark, savory cooking broth.

Ingredients · for 6 servings

• 400 g dried pinto beans
• 1 white onion
• 6 cloves garlic
• 2 sprigs epazote (or oregano)
• 3 tbsp oil
• 1 serrano chile
• 1/2 bunch cilantro
• Salt

Instructions

1. Sort and thoroughly wash the beans and soak overnight in plenty of cold water; drain and rinse the next day.
2. Put the beans in a large pot with 2.5 l fresh water, the halved onion, crushed garlic cloves and the oil and bring to a boil without salt.
3. Simmer covered over low heat for 90–110 min., topping up with hot water as needed so the beans stay just covered – adding salt now would keep the skins tough.
4. Once a bean can be mashed easily between your fingers, salt generously, add the epazote and let simmer uncovered for another 20 min. until the broth is dark and slightly thick.
5. Mash a few ladlefuls of beans against the side of the pot and stir back in so the broth thickens without turning the beans to mush.
6. Serve hot in deep bowls with plenty of broth, sprinkled with chile rings and chopped cilantro.