Frijoles De Olla Con Arroz Poblana

Frijoles de olla are the ultimate comfort food, offering a simple yet deeply satisfying meal. These stewed beans are slow-cooked with aromatic onion, fresh epazote, and a touch of lard or oil to create a rich, creamy texture without any cream. The result is a dish that is both hearty and light, perfect for pairing with rice, tacos, or grilled meats. This recipe captures the authentic home-style flavor of traditional Mexican cooking, relying on quality ingredients and patience. It is an economical, vegan-friendly (if using oil) side dish that brings warmth to any table. Ideal for family dinners, casual gatherings, or a cozy weeknight meal, these beans deliver robust flavor in every bite.

Cooking Method: Stewing

Cuisine: American

Courses: Side Dishes

Difficulty: Intermediate

Servings: 6

Calories: 101.5

Dietary: Gluten-free, Vegetarian

Description

Frijoles de olla are the ultimate comfort food, offering a simple yet deeply satisfying meal. These stewed beans are slow-cooked with aromatic onion, fresh epazote, and a touch of lard or oil to create a rich, creamy texture without any cream. The result is a dish that is both hearty and light, perfect for pairing with rice, tacos, or grilled meats. This recipe captures the authentic home-style flavor of traditional Mexican cooking, relying on quality ingredients and patience. It is an economical, vegan-friendly (if using oil) side dish that brings warmth to any table. Ideal for family dinners, casual gatherings, or a cozy weeknight meal, these beans deliver robust flavor in every bite.

Ingredients

1 pound Beans (black, pink or pinto)
12 cup Water
1 Onion, halved
3 Sprigs Fresh epazote
2 tablespoon Lard or vegetable oil

Directions

1
Sort through the beans, removing any stones, debris, or broken beans.
2
Rinse the beans thoroughly under cold running water in a colander.
3
Place the beans in a large bowl and cover with plenty of cold water. Let soak overnight or for at least 8 hours.
4
Drain the soaking water and rinse the beans again.
5
Transfer the soaked beans to a large pot or Dutch oven.
6
Add 12 cups of fresh water, or enough to cover the beans by about 2 inches.
7
Add the halved onion, fresh epazote sprigs, and lard or vegetable oil to the pot.
8
Bring the mixture to a boil over high heat, then reduce the heat to low.
9
Cover the pot and simmer gently for 1 1/2 to 2 hours, or until the beans are tender and creamy.
10
Check occasionally and add more hot water if the beans are exposed, ensuring they remain submerged.
11
Taste for tenderness; remove the onion halves and epazote stems before serving if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 101.5kcal

% Daily Value *
Total Fat 7.7g12%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 6.8mg1%
Total Carbohydrate 7.9g3%
Dietary Fiber 3.1g13%
Sugars 3.7g
Protein 2.0g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: mexican, beans, frijoles, stewed, epazote, comfort food, vegan, simmered, side dish, traditional, homestyle, plant based, black beans, pinto beans, onion, lard, slow cook, authentic, bean soup, meal prep

Read it online: https://www.chefs-mate.com/recipe/frijoles-de-olla-con-arroz-poblana/