Frijoles de olla — beans cooked from dried in an earthenware pot with onion, garlic, and lard — are the everyday bean preparation of Mexico and one of the most frequently eaten foods in the country. The technique is deliberately simple: no soaking (in many Mexican kitchens), cooked slowly in plenty of water until completely tender, seasoned only at the end of cooking.
- **No pre-soak (traditional method):** Mexican cooks argue that pre-soaking produces a less flavourful bean. The unsoaked bean takes longer to cook (2–3 hours vs 1–1.5 hours for soaked) but the gradual absorption of the cooking water produces a fuller flavour. [VERIFY] Arronte's position on soaking. - **The lard:** Added to the cooking water — the fat carries aromatic compounds from the garlic and onion into the beans and produces the characteristic richness of frijoles de olla. - **Epazote:** A specific Mexican herb added to the bean pot — reduces flatulence (through specific compounds that act on the oligosaccharides responsible) and adds a distinctive resinous, slightly medicinal flavour. [VERIFY] Arronte's epazote specification. - **Salt at the end only:** Salt added during cooking toughens the bean's skin and extends cooking time significantly. Season only when completely tender.
Mexico: The Cookbook