South Mexican Frijoles De Olla Recipe

Name: South Mexican Frijoles De Olla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb dried black beans or 1 lb pinto beans, rinsed and sorted; water; 1 medium white onion, roughly chopped; 1 tablespoon lard or 1 tablespoon oil; 1 ½ teaspoons salt; 1 -2 sprig epazote or 2 teaspoons dried epazote; 1 whole chipotle chili; 12 guajillo chili or 12 ancho chili, toasted, seeded, and torn into small pieces; ¼ teaspoon whole cumin, toasted; 2 -3 bay leaves, toasted; 2 -3 avocado leaves (I used anise ) or 2 -3 a generous pinch ground aniseed (I used anise ); 1 -2 hoja santa (I didn't add this since I couldn't find it); 1 -2 teaspoon Mexican oregano, toasted; 2 garlic cloves, crushed and peeled; 4 ounces chorizo sausage, crumbled (opt*)

Servings: persons

1 lb dried black beans or 1 lb pinto beans, rinsed and sorted
water
1 medium white onion, roughly chopped
1 tablespoon lard or 1 tablespoon oil
1 ½ teaspoons salt
1 -2 sprig epazote or 2 teaspoons dried epazote
1 whole chipotle chili
12 guajillo chili or 12 ancho chili, toasted, seeded, and torn into small pieces
¼ teaspoon whole cumin, toasted
2 -3 bay leaves, toasted
2 -3 avocado leaves (I used anise ) or 2 -3 a generous pinch ground aniseed (I used anise )
1 -2 hoja santa (I didn't add this since I couldn't find it)
1 -2 teaspoon Mexican oregano, toasted
2 garlic cloves, crushed and peeled
4 ounces chorizo sausage, crumbled (opt*)

1
Place rinsed and sorted beans in a slow cooker and cover with about 3 inches of water.
2
Add onion, and lard/oil.
3
Cook on medium high until beans are soft and it has thickened somewhat and turned lighter in color.
4
(This can take any where from 1 1/2 to 3 1/2 hours depending on the beans you are using and the altitude.
5
).
6
Add the salt, and remaining ingredients and cook for an additional 30 minutes.
7
Turn down heat and continue cooking for another 30 minutes.
8
Beans should be soft and creamy and broth should be thicker by now.
9
Serve and enjoy!

333

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb dried black beans or 1 lb pinto beans, rinsed and sorted, water, 1 medium white onion, roughly chopped, 1 tablespoon lard or 1 tablespoon oil, and more.

Yes, South Mexican Frijoles De Olla falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

South Mexican Frijoles De Olla

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions