Frijoles de Olla is basically Mexican beans. This is the perfect recipe to have on hand when you are looking for a great side dish. I like to make a batch of these beans to have on hand during the week, as it is perfect as a quick breakfast when an egg is added or alongside some spicy tacos for lunch or dinner.
Things have been somewhat slow at the home front with regards to cooking. I should say, with jaunting down recipes, shooting them, and sharing. Most of the meals have been quick and easy ones that I can start early in the day, and we can enjoy it after work. Or they freeze well and we can enjoy when we get back from our work travel. We are back at home for a while, and I am fine-tuning some new recipes to share.
I have been craving spicy food, and it doesn’t matter which authenticity of spicy food. I have been making a lot of Mexican food recently, and it just keeps getting better and better. I made a version of these baked tacos from Baked Bree, the other night using ground turkey, and they were so good we ate them two days in a row, I love a recipe that much. Then I took some crisp iceberg lettuce and proceeded to turn a classic salad into an extraordinary meal with this Chipotle Ranch Dressing. Finally, a batch of these beans was made to enjoy throughout the week.
One recipe that is a good standby in our home is this recipe for Frijoles de Olla (Mexican Beans). This recipe is so easy. Even though you need to soak the dried pinto beans before cooking, it is still really easy to make. The seasonings are as simple as making the beans, just toss a little salt pork, yellow onion, and garlic into a dutch oven and let everything do its magic. That is it. I made a batch of these Mexican Beans for a dinner party the other day, I know, that was bold of me, but they went really well with carnitas and icy cold beers. The next day the leftovers were great with poached eggs and warm tortillas.
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Frijoles de Olla
2 cups dried pinto beans, picked through to remove pebbles or bad beans
1/4 pound salt pork, finely diced
1/2 yellow onion, finely diced
4 cloves garlic, minced
kosher salt to taste
black pepper to taste
Soak the beans in warm water for 2 hours.
In a large dutch oven add the salt pork, stirring over medium heat, for 3 minutes.
Add the yellow onion, stir and cook for another 3 minutes
Add the garlic.
Add the drained beans.
Place 6 cups of water in with the beans. Bring to a boil.
Lower the heat to a very low simmer. Cover.
Stirring occasionally until the beans are tender, and the water has become a flavorful broth. This will take about 2 – 2 1/12 hours.
Season with salt and pepper.
Serve immediately or save for later.