If you've never had frijoles de la olla, your life is about to be changed. We’ve experimented with enough variations to know that the ultimate Mexican-style brothy beans comes from embracing simplicity. While recipes may vary depending on the region and personal preference, they often include onion, garlic, pork fat, and herbs. Other variations include chiles. As far as fat is concerned, choose lard for an amped-up porky flavor, bacon fat for smokiness, or oil for playing it neutral. Make plenty– at your next DIY taco party you’ll find yourself reaching for the beans more than anything. 

Which beans to use? Any bean from our Not-a-pinto set works great: Negro, Flor de Junio, or Bayo. Also try our Cranberry (known as Cacahuate beans in Mexico).

What you’ll need

• 1 lb dried beans
• ½ white or yellow onion, diced
• 1-2 minced garlic cloves
• 2-3 tsp lard, bacon fat, or neutral oil
• 1-½ tsp coarse salt
• A few cilantro or epazote sprigs
• ½ jalapeño or serrano, stemmed and finely chopped (optional)

Assembly

Combine the beans, onion, garlic, fat, and salt in a large pot or Instant Pot insert. Cook until tender according to our guide. Once tender, add the herb sprigs and chiles (if using) and simmer ~15 minutes to let the flavors meld. Taste for more salt before serving. 

We imagine this with...

Fresh corn or flour tortillas. Smoky charred salsa. Salty crumbled cheese. Grilled scallions. Carne asada. Melty cheese in a warm tortilla. Arroz verde. Arroz rojo. Pickled red onion. Lime. Cilantro. Vinegary hot sauce. Escabeche. Avocado. You get the picture!