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South Mexican Frijoles De Olla

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“Fijoles de Olla simply means pot beans.This recipe uses ingredients more commonly used in the south of Mexico. A delicious and comforting blend of old world and Mexican ingredients. The flavors seem to meld together in a very balanced and satisfying way. It goes great as a side or by itself or in tortillas. I used pinto beans but you can use any beans you like. You can cook it on the stove top or in the crock pot. I find it easier and less distracting to do it in the crock pot. As a final note the chorizo is optional and not a part of the original recipe.enjoy!”
4hrs 10mins
6-8 cups

Ingredients Nutrition

  • Main cooking
  • 1 lb dried black beans or 1 lb pinto beans, rinsed and sorted
  • water
  • 1 medium white onion, roughly chopped
  • 1 tablespoon lard or 1 tablespoon oil
  • Last hour of cooking
  • 1 12 teaspoons salt
  • 1 -2 sprig epazote or 2 teaspoons dried epazote
  • 1 whole chipotle chili
  • 12 guajillo chili or 12 ancho chili, toasted, seeded, and torn into small pieces
  • 14 teaspoon whole cumin, toasted
  • 2 -3 bay leaves, toasted
  • 2 -3 avocado leaves (I used anise ) or 2 -3 a generous pinch ground aniseed (I used anise )
  • 1 -2 hoja santa (I didn't add this since I couldn't find it)
  • 1 -2 teaspoon Mexican oregano, toasted
  • 2 garlic cloves, crushed and peeled
  • 4 ounces chorizo sausage, crumbled (opt*)


  1. Place rinsed and sorted beans in a slow cooker and cover with about 3 inches of water.
  2. Add onion, and lard/oil.
  3. Cook on medium high until beans are soft and it has thickened somewhat and turned lighter in color. (This can take any where from 1 1/2 to 3 1/2 hours depending on the beans you are using and the altitude.).
  4. Add the salt, and remaining ingredients and cook for an additional 30 minutes.
  5. Turn down heat and continue cooking for another 30 minutes. Beans should be soft and creamy and broth should be thicker by now.
  6. Serve and enjoy!

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