Frijoles de Olla (Homestyle Black Beans) Recipe (2024)

A few notes/additions from a Mexican cook. These recipe looks great and authentic. My grandmother’s secret was to fry and almost burn onion slices in a generous amount of olive oil, and pour them (including the oil) into the cooked beans, then she’d add the salt (always using coarse sea salt). She’d also soaked the beans overnight or for at least 3 hours, and hold the garlic. ¡Buen provecho!

I presoak my beans as I find they cook more evenly that way. I generally use a hot water soak - bring water to a boil, salt heavily, then pour over beans, aromatics, & herbs. Leave for an hour or two (longer is fine). When ready to cook, refresh herbs & aromatics. (Oh, and BTW, beans do not toughen from being cooked in salt water. Salting late in the cooking process, or after the beans are cooked, results in unseasoned beans in a brine, because the beans stop absorbing liquid when fully cooked.

The epazote is worth it. And a great excuse to find your local Latin grocer.Something else that's less traditional but worth it - seaweed. I always cook beans with a sheet of seaweed, kombu or kelp. It's full of naturally occurring glutamates, aka MSG, and adds that rich umami flavor without actually tasting like seaweed at all. It will be a gloppy mess by the time the beans are done, you can fish it out of the pot and ignore whatever flecks remain. Or just break it up and stir it in. Try it!

Hello! Greetings from Mexico ! Black beans can be left to soak in water overnight for faster cooking. Rinse and add to pressure cooker with plenty of water, garlic and half an onion. Pressure cooker can save time if beans not soaked (will be done in 40 min.) Half an onion (at least) well chopped fried brown separately. Once beans done add to browned chopped onions and add ALOT of Epazote, salt and no other herbs are added in original recipe. Saludos!

Refrigerated for up to 2 days? Everything (unless it’s consistency falls apart, which is not a category that beans fall into) lasts more than 2 days refrigerated! That’s funny!

This is an urban legend. Salt will not prevent your beans from softening.

I’ve been making frijoles negros for almost 50 years. I honestly can’t tell the difference (never could) between soaking dried beans and cooking them, and using canned beans. I think, canned beans are generally terrific. I’d love to hear other peoples thoughts.

16 cups of water makes for very watery beans! Also, for the reader asking where to get epazote, most Hispanic/Latino stores will carry it, alternatively it can be found through the internet. If you have a garden, buy seeds and plant it!

Agree that a gallon of water will take a long time to cook down for these beans. Beans may be overcooked by then. Starting with a pound of dried beans and 3 quarts of water should be enough. It's easier to add boiled water later than to remove too much liquid with its flavor later to get the consistency desired.

There's discussion about salt preventing beans from softening. Salt will not, but acid will. Don't add acid to beans until they are softened.

David Morris: Agreed. I prefer Goya brand canned black beans and always keep them on hand because I love black beans. But have never been disappointed by any canned black beans. Ybor City in Tampa is where I first bonded with black beans. As you no doubt know, Ybor is long-time Cuban area and the Columbia plus many other restaurants there are superb. Sometimes add chopped green pepper to them if I have one handy.

Delicious! I had makrut lime leaves, so I used those instead of avocado. I first fried the onion in lard in the same pot as the rest of the cook. Only used 12 cups of water.

Agree that a gallon of water will take a long time to cook down for these beans. Beans may be overcooked by then. Starting with a pound of dried beans and 3 quarts of water should be enough. It's easier to add boiled water later than to remove too much liquid with its flavor later to get the consistency desired.

For David Norris, my husband (especially) and I have always eaten a lot of beans, mostly pintos, both canned and cooked from dried beans. We've found a huge difference. Especially with the ease of using an instant pot, the from scratch pintos win very time! Eat some, freeze the rest--you can't lose!

I've made this before several times with my friend, who is from Mexico. I am sure there are regional differences. But I tried this recipe and it does seem to soupy, like another poster said. Should it really be that liquid-y? Or is that personal preference?

I've lived in Mexico for 40+ years, and have always heard (especially from my mother-in-law) that frijoles de la olla must be salted after they've cooked. But maybe that's just a stubborn legend... As for soaking the beans, I've heard that it helps to eliminate certain toxins that beans have naturally, and makes them more digestible.

2 dried or fresh avocado or bay leaves? So avocado leaves or bay leaves? Dried avocado leaves? Is that a thing? Vs. fresh bay leaves? Never seen this before…. I’m a home cook so wondering if it’s just me who has never seen these ingredients listed this way. I’m sure it’s just me, right?

Rick says presoaking your beans make them taste like water. He's right. He's right about everything. His cookbook is masterpiece.

I’ve been making frijoles negros for almost 50 years. I honestly can’t tell the difference (never could) between soaking dried beans and cooking them, and using canned beans. I think, canned beans are generally terrific. I’d love to hear other peoples thoughts.

What about using stock instead of water?

cant imagine cooking beans without bacon grease, about a tbsp

Hello! Greetings from Mexico ! Black beans can be left to soak in water overnight for faster cooking. Rinse and add to pressure cooker with plenty of water, garlic and half an onion. Pressure cooker can save time if beans not soaked (will be done in 40 min.) Half an onion (at least) well chopped fried brown separately. Once beans done add to browned chopped onions and add ALOT of Epazote, salt and no other herbs are added in original recipe. Saludos!

What if you only have dried epazote? How much would I use?

Agree with Marcela, soak the beans overnight and skip the garlic!