Mexican · IV The Method
Mexican Bean Cooking: Frijoles de Olla
I
Origin
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II
Description
Frijoles de olla — "beans from the pot" — the foundation of Mexican daily cooking — are dried beans (black, pinto, ayocote, flor de mayo depending on region) slow-cooked in water with onion, garlic, lard, and epazote until completely tender and the cooking liquid has thickened into a savoury, fragrant broth. The beans' own starch, dissolved into the liquid during the long cooking, produces the characteristic body — no thickening agent is needed.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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