A simple, home‑style pot of beans simmered with aromatics. Mild, earthy, and comforting. Fun fact: This is one of Mexico’s oldest traditional dishes.

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How to make 

https://www.youtube.com/watch?v=JVnjlXJZ2ZI

recipe

MX 1. Frijoles de la Olla

Bean: Pinto beans (most traditional) Tempering Note: Not used in Mexican cooking — no tempering needed.

This is one of the oldest dishes in Mexico — simple, earthy, and comforting.

🍲 FULL‑POT RECIPE (1 lb pinto beans)

Ingredients — Bean Pot

• 1 lb pinto beans (soaked overnight or simmered longer)
• 12 cups water
• 1–2 cups dehydrated vegetable mix OR 3–4 cups fresh veg (onion, garlic, tomato, mild chili, cilantro stems)
• 2–3 bay leaves
• 1 tsp oregano (Mexican oregano if available)
• 1 tsp black pepper
• Salt to taste

Ingredients — Grain Pot

• parboiled rice
• barley
• quinoa
• 12 cups water
• Salt to taste

🔥 Instructions — Full Pot

Pot 1: Frijoles de la Olla

1. Simmer beans in water 60–90 minutes until tender.
2. Add vegetables, bay leaves, oregano, pepper, and salt.
3. Continue simmering 20–30 minutes until broth is rich and fragrant.
4. Remove bay leaves before serving.

Pot 2: Rice + Barley + Quinoa

1. Combine rice, barley, quinoa water, and salt.
2. add the quinoa about 15 minutes after the rice and barley
3. Simmer 35–40 minutes until tender.
4. Fluff before serving.

Serve

• Spoon beans and broth over rice/barley.
• Garnish with sprouts for freshness.

🍲 QUARTER‑POT RECIPE (¼ lb pinto beans)

Ingredients — Bean Pot

• ¼ lb pinto beans
• 3 cups water
• ½–1 cup dehydrated veg OR 1 cup fresh veg
• 1 bay leaf
• ¼ tsp oregano
• Pinch black pepper
• Salt to taste

Grain Pot

• rice
• barley
• quinoa
• 3 cups water