Mexican Fresh Pot of Beans (Frijoles de la Olla) with Homemade Tortillas

Nothing says “home” quite like a pot of freshly made beans paired with warm, soft tortillas. Frijoles de la Olla is a classic Mexican dish that’s hearty, comforting, and full of flavor. It’s the perfect dish to enjoy as a side or as the star of your meal. Add in some homemade tortillas, and you’ve got an authentic Mexican meal that’s both simple and satisfying.

Frijoles de la Olla (beans from the pot) are traditionally cooked with just a few ingredients, like garlic, onion, and a bit of salt. The slow simmering process ensures that the beans are soft, flavorful, and comforting. To complement this, homemade tortillas take your meal to the next level. Made with just a few pantry ingredients, they’re fresh, warm, and perfect for scooping up those delicious beans.

Let’s dive into the recipe!

Ingredients:

For the Frijoles de la Olla (Beans):

• 2 cups dried pinto beans (or any variety you prefer)
• 1 medium onion, peeled and halved
• 2-3 cloves garlic, peeled (optional)
• 1-2 bay leaves
• Salt, to taste (about 1-2 teaspoons)
• Water

For the Homemade Tortillas:

• 2 cups masa harina (corn flour for tortillas)
• 1/2 teaspoon salt
• 1 1/4 cups warm water (adjust as needed)
• A bit of oil or butter for cooking

• Instructions:

  Making the Beans:

  1. Rinse the Beans: Place the dried beans in a large bowl and rinse them thoroughly. Check for any small stones or debris, and discard them.
  2. Cook the Beans: Transfer the rinsed beans to a large pot or Dutch oven. Add the onion (with the skin still on), garlic (if using), bay leaves, and enough water to cover the beans by about 2 inches. Bring the water to a boil over high heat.
  3. Simmer the Beans: Once the water has reached a boil, reduce the heat to low, cover the pot, and let the beans simmer for about 1.5 to 2 hours, or until they are tender. Make sure to check on the beans occasionally and add more water if needed to keep them submerged.
  4. Season the Beans: Once the beans are soft, remove the onion and bay leaves. Add salt to taste. Let the beans cook uncovered for another 10-15 minutes to let the flavors meld. Keep the pot covered to keep the beans warm until serving.
  5. Making the Tortillas:
     1. Prepare the Dough: In a mixing bowl, combine the masa harina and salt. Slowly add warm water, mixing with your hands until you form a dough. It should be soft but not too sticky. If the dough is too dry, add a little more water; if too wet, add more masa harina. Let the dough rest for 10 minutes.
     2. Form the Tortillas: Divide the dough into small balls, about the size of a golf ball. On a flat surface, roll each ball between your hands to form smooth balls. Flatten each ball using a tortilla press (if you have one) or by pressing down with a rolling pin between two sheets of plastic wrap or parchment paper to form thin discs.
     3. Cook the Tortillas: Heat a cast-iron skillet or griddle over medium-high heat. Place the flattened tortilla on the hot skillet and cook for about 1 minute on each side, or until you see bubbles forming and the tortilla is golden brown. Flip it and cook for another 30 seconds. Remove from the pan and keep warm by wrapping in a clean kitchen towel. Repeat with the remaining dough balls.

     4. Serving:

        Serve the warm Frijoles de la Olla with your freshly made tortillas. You can enjoy this dish as is or add toppings such as crumbled cheese, cilantro, or a dollop of sour cream for extra flavor.

        This simple yet delicious meal is perfect for a cozy night in or as a part of a larger Mexican-inspired feast. The combination of creamy beans and tender tortillas is one that is sure to please everyone at the table! Enjoy!