Mexican Black Beans (Frijoles de la Olla)

• 1 pound dried black beans (454 g, rinsed and picked through)
• 12 cups water (2.8 L, plus more as needed)
• ½ medium white onion (peeled and cut into 2 large wedges)
• 4 garlic cloves (peeled and lightly crushed)
• 2 dried culinary-grade Mexican avocado leaves (optional but strongly recommended; substitute 1 bay leaf if unavailable)
• 2 teaspoons fine sea salt (10 g, plus more to taste)
• 2 large sprigs fresh epazote (or 2 teaspoons dried epazote)

Optional Garnishes

• white onion (finely diced)
• cilantro or epazote leaves (chopped)
• avocado (sliced)
• lime wedges
• queso fresco (crumbled; omit for vegan beans)
• salsa roja or salsa verde

Instructions

1. Sort the Beans: Spread the dried black beans across a rimmed baking sheet or large plate. Remove any stones, broken beans, or pieces of debris.1 lb dried black beans
2. Rinse the Beans: Transfer the beans to a colander and rinse thoroughly under cool running water. Drain well.sorted black beans
3. Toast the Avocado Leaves: Heat a dry comal or small skillet over medium-low heat. Add the dried avocado leaves and toast for 15–30 seconds per side, just until fragrant. Remove them immediately. Do not let them scorch.2 dried avocado leaves
4. Build the Pot: Add the rinsed beans, water, white onion, garlic, toasted avocado leaves, and fine sea salt to a 6-quart Dutch oven or heavy pot.black beans, 12 cups water, ½ white onion, 4 garlic cloves, avocado leaves, 2 tsp fine sea salt
5. Bring to a Boil: Bring the beans to a full boil over high heat. Boil for 10 minutes, skimming away only any heavy gray foam that collects across the surface.assembled bean pot
6. Begin the Slow Simmer: Reduce the heat until the liquid maintains a slow, steady simmer. Position the lid slightly ajar and cook for 1½ hours, stirring gently every 30 minutes.beans at a slow simmer
7. Maintain the Water Level: Check the pot whenever the beans are stirred. Add hot water as necessary so the beans remain covered by approximately 1 inch of liquid. Do not add cold water directly to the simmering pot.hot water as needed
8. Begin Checking for Tenderness: After 1½ hours, taste several beans from different areas of the pot. Continue simmering and checking every 15–20 minutes until the skins are tender and the centers are creamy with no chalky or firm core. partially cooked black beanspartially cooked black beans
9. Add the Epazote: When the beans are nearly tender, add the fresh or dried epazote. Stir gently and continue simmering for 20 minutes.2 sprigs fresh epazote or 2 tsp dried epazote
10. Adjust the Broth: Once the beans are completely tender, remove the lid. Simmer uncovered for 10–20 minutes, stirring occasionally, until the broth looks glossy and lightly coats the back of a spoon.fully cooked beans
11. Optional Creamier Texture: For a slightly thicker side-dish consistency, press approximately ¼ cup of the beans against the side of the pot with a wooden spoon and stir them back into the broth. Leave the majority of the beans whole.approximately ¼ cup cooked beans, optional
12. Remove the Aromatics: Remove and discard the onion wedges, avocado leaves or bay leaf, epazote stems, and any large garlic pieces that remain.cooked beans
13. Rest the Beans: Remove the pot from the heat and let the beans rest uncovered for 15 minutes. The broth will continue thickening slightly as it stands.finished black beans
14. Adjust the Seasoning: Taste both a bean and a spoonful of broth. Add more fine sea salt only as needed.fine sea salt as needed
15. Serve: Serve the beans warm with some of their broth. Add diced white onion, herbs, avocado, lime, queso fresco, or salsa only when they suit the dish being served.optional garnishes