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4.7 from 48 votes

Beans, Beans, Beans -- Frijoles de Olla

A pot of homemade beans not only tastes better than canned beans, but they can also be stored in the freezer for months at a time.

Prep Time
5 mins
Cook Time
2 hrs
Total Time
2 hrs 5 mins
Servings: 12 (6 cups)
Calories: 120 kcal
Course: Appetizer
Cuisine: Mexican , Vegetarian

Ingredients

  • 2 cups dried beans
  • 1 small onion
  • 2-3 tablespoons lard (optional)
  • 1 teaspoon salt (plus more to taste)
  • 2-3 quarts water

Instructions

    Cup of Yum
  1. Sort through the beans and discard any rocks or shriveled beans.  Rinse the beans and drain well.
  2. Add beans to a pot and cover with 2-3 quarts of water, or so the water level is 2" above the beans.  Add the roughly chopped onion and 2-3 tablespoons of lard.
  3. Bring to a boil.  Reduce heat to a simmer and partially cover.  Let simmer for 1.5-2 hours.
  4. Ensure that the water level is well above the beans by adding more water if you need to.
  5. Start tasting them after 1 1/2 hours. If they are hard or grainy they need a little more time.
  6. Once they are close add 1 teaspoon of salt and simmer for another 10-15 minutes.  Salt to taste and add more if necessary.  (I probably used a heaping 2 teaspoons total for this batch.)
  7. If you want, portion into 1 cup sized bags (or jars). Include plenty of the broth in the portion bags.  They will keep in the fridge for a few days, or in the freezer for months at a time.

Notes

  • Beans are hyper-sensitive to salt amount so be sure to do lots of taste testing towards the end of the simmer -- I used a heaping 2 teaspoons of salt total for this batch.
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Nutrition Information

Calories 120kcal (6%)

Nutrition Facts

Serving: 12(6 cups)

Amount Per Serving

Calories 120

% Daily Value*

Calories 120kcal 6%

* Percent Daily Values are based on a 2,000 calorie diet.