Jocelyn’s frijoles de la olla

Jocelyn's frijoles de la olla with Primary Beans Organic Bayo beans


This recipe was designed exclusively for our Toda la Familia kit by Todo Verde founder and NYT Cooking contributor, Jocelyn Ramirez. Our collaboration celebrates plant-based cooking and simple, healthy, abuela-approved meals at home. You can typically find avocado leaves at Mexican grocery stores or online.

Which beans to use? Bayo beans or other beans with Mexican roots. Take 'em from dried to cooked with our guide!

Print recipe here

What you’ll need

  • 2 cups dried Primary Beans Bayo beans, soaked for 6 hours or overnight (makes extra)
  • 1 avocado leaf
  • 1 bay leaf
  • Salt to taste
  • 2 tbsp Todo Verde Tinga seasoning
  • For serving: tortillas, chopped cilantro and onion, lime wedges, fire-roasted jalapeño



Prepare the beans: Add beans to a medium pot with 5 cups of water. Add bay leaf, avocado leaf, Tinga seasoning, and salt to taste. Cook beans for 2 hours or until at least 5 beans are soft and tender.

Prepare the toppings: Fire roast jalapeño and tortillas over open flame.

Serve: Add cooked beans to individual serving bowls and garnish with cilantro, onion, lime wedges, 1-2 tortillas folded in half, and jalapeño.

Check out the other recipes designed for the Toda la Familia kit: Molletes with tofu al pastor and Vegan frijoles Zacatecanos.

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