How to Make Frijoles de la Olla

Bowl of Bayo Beans

One of our favorite prep-ahead foods is frijoles de la olla using our Heirloom Beans. This simple preparation lends itself to so many different meals: brothy beans with chochoyotes, rice and beans with eggs and salsa, enfrijoladas, bean salads, bean and cheese tacos. With the investment of a few bucks and a few hours slow-cooking on the stove, you’ve got the building blocks of many meals to enjoy all week.

Get Fresh

Unlike the kind you find on shelves at grocery stores, our beans are recently harvested and grown by independent farmers, which means they’ll cook faster and, in our not-biased-at-all opinion, taste better. Note: We recommend consuming dried beans within three years of harvest, though ours are so tasty, they’ll get gobbled up much sooner.

Let 'em Soak

To get your frijoles on the table faster, you’ll want to soak them for a few hours or up to overnight. It’s up to you whether to toss the soaking water or use it, just make sure to add enough water in the pot you transfer your beans to so they’re covered by at least two inches of water or more if you’re going to step away for a bit.

Add Flavor

Next, throw some aromatics in the pot: half an onion, some garlic, and epazote if you’ve got it for flavor and to eliminate gas. This is controversial, but we like to salt them early on, after an hour or so. It flavors the bean from the inside out.

Now We Wait

Boil the beans for about ten minutes, then reduce to a low simmer and cover partially with a lid. The cooking liquid will reduce and become richly flavorful over time. Add more water if it starts to get low to avoid the worst of all fates: a scorched pot and burnt beans.


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