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Universal Mexican tradition — every region has its preferred bean species and pot cooking method Techniques

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Universal Mexican tradition — every region has its preferred bean species and pot cooking method
Frijoles de olla (pot beans — foundational technique)
Universal Mexican tradition — every region has its preferred bean species and pot cooking method
Frijoles de olla (pot beans) are the foundation of Mexican cooking — dried beans cooked low and slow in water with onion, garlic, and lard until creamy, with unbroken skins and a rich, thick bean broth (caldo de frijoles). The method eschews soaking (optional, not required) and relies on long, gentle simmering. The bean broth is valued as highly as the beans themselves — it is used as a drink (jarro de caldo) and as a sauce base. Black, pinto, or peruano beans are most common.
Mexican — National — Beans & Legumes canonical →