Black Beans from the Pot
Frijoles de Olla
Recipe Yield
5 cups, plus cooking liquid
Cooking time
1 hour 25 minutes
Rate this recipe
Ingredients
- 1 pound dried black beans rinsed
- 1/2 white onion
- A few sprigs of cilantro or epazote optional
- kosher or coarse sea salt to taste
To Prepare
- Place the beans in a big heavy pot and cover with enough water to cover the beans by at least 3-inches, about 12 cups of water. Incorporate the onion and bring to a rolling boil. You may also add cilantro or epazote. Let the beans simmer over medium heat, partially covered, for about 1 hour and 15 minutes, until the beans are soft and then add the salt. Don’t add the salt in the beginning, or it will toughen the beans.
- Let them continue simmering for another couple minutes, or until the beans are so soft, they come apart if you hold one between your fingers, and the broth has thickened to a soupy consistency. If the beans are not yet soft and the broth is drying out, add more hot water. Remove the cooked onion and herbs with a slotted spoon before serving.
Comments
76comments inBlack Beans from the Pot
Lucinda
Feb 02
A pinch of baking soda helps keep the beans whole.
Pati Jinich
Feb 02
Thanks for the tip Lucinda!
Frank Kowal
Jan 24
I’m not an experienced cook, so when I download recipes, I always print a photo of the finished product. Your site does not allow me to do that.
Pati Jinich
Jan 27
Thanks so much for pointing this out Frank, we’ll look into this 🙂
Beth
Aug 16
Thank you!
Len Vadal
Jan 23
I soak my black beans overnight with a bay leaf. I then add some onion, garlic and small amounts of vinegar . Check out the Brazilian recipe for black beans feijoda, different and good.
Pati Jinich
Jan 27
Great suggestion Len, thanks so much for sharing 🙂
Fernanda Dodds
Aug 26
Sensacionales con EPAZOTE… VIVA MEXICO !!!!
Pati Jinich
Sep 04
Si! Me encantan 😉
Sandra Brown
Aug 24
This is the best recipe! Love it!
Pati Jinich
Sep 04
Yay, gracias Sandra!
Michele
Jan 30
All done and they are great. I have leftovers, how do I store them? In the fridge?
Pati Jinich
Mar 17
Yep, definitely in the fridge 😉
BobbiBurtzlaff@hotmail.com
Jan 10
Such a wonderful taste
Pati Jinich
Jan 30
Yay!
Sherry
Jan 09
Hi Patti. I love black beans and have wanted to ask an ‘expert’ so here goes. Do you soak the black beans overnight (there are many varieties that pretty much require that to cook throughly). Thanks in advance. LOVE your show….. and your kitchen/equipment!
Pati Jinich
Jan 30
I don’t but I know many people do 🙂
Mathew
Jan 07
Pati, I have a stroke and diabetes. Is there any way to omit the salt? Will it still be good?
Pati Jinich
Jan 07
Of course, the onion gives them tons on flavor Mathew!
Darlene
Jan 07
I’ve only ever cooked pinto beans. I am definitely going to make these! Thanks Patti snd happy New Year!
Pati Jinich
Jan 07
Happy New Year to you as well Darlene!
Lysa
Jan 06
My Mexican Dad always used a pressure cooker, using chicken broth and added bacon fat. I’ve never been able to duplicate his beans but look forward to trying yours. Now if you are looking for a recipe for stuffed artichokes with mustard sauce, just ask.
Pati Jinich
Jan 07
Thanks for sharing Lysa, very kind of you 😉
Lorraine Rawls
Jan 06
Pati,
I love your recipes and your spirit so much. Thank you for sharing. Love my black beans but I would definitely eat the onion! Lol
Pati Jinich
Jan 07
Thanks to you for following Lorraine, un abrazo!
Karen
Jan 08
Lorraine Rawls – I live in Florida and my friend’s mother (raised in Cuba) makes delicious black beans. She adds half an onion, but chops it and also adds half a green pepper chopped in large chunks. The onion and green pepper are not removed and are delicious. Tr it both ways and see what you like 🙂
Jim
Dec 25
Merry Christmas to you, your family and fantastic crew of food maniacs. We’re cooking black beans today!
Pati Jinich
Dec 26
Happy Holidays to you and yours Jim 🙂
Pamela
Oct 09
How long should I soak the beans?
Pati Jinich
Oct 12
Hola Pamela! You don’t need to soak them the night before cooking. Yes, that helps to reduce the cooking time, but it is not necessary. If you do soak them, don’t soak them more than 12 to 14 hours, because they may begin to ferment. Enjoy!
KJ Ayvazian
Jun 05
Is epazote easy to grow in North America?
Pati Jinich
Jun 08
Epazote grows everywhere KJ, try in a pot by your window or in your backyard, have fun!
Moonbeam
Jan 08
I’m in North Texas… My Epazote I found in my yard as a volunteer. I took it with me when I moved a few miles north. It is invasive so when you get seeds, grow in a pot. 🌱🍽️ I can’t have beans 🫘 without Epazote! ✌🏼
Nikki
Apr 20
I truly appreciate you sharing your recipes! I am no cook but following your recipes I am getting better and teaching my daughter
Pati Jinich
Apr 27
Awesome Nikki, practice makes perfect, have fun 😉
Julia
Jan 22
Dear Pati,
I’ve been watching your show for several years and finally got the courage to try a recipe. This is the first time I’ve cooked black beans and they came out perfectly! We had them with a slow roasted pork belly and garnished it with avocado. It was delicious. Thank you for sharing your recipes and your love of food and culture!
Pati Jinich
Jan 23
So happy to hear you got the courage, Julia! I know you can do many more recipes.
Deloris Banks
Aug 19
Please advise where to purchase Eparote.
Thanks
Pati Jinich
Aug 20
If you can’t find it at your regular market, you can usually find it at your local Latin/International market, Deloris. If you can’t find it, you can skip it or use cilantro.
Sarita Szajowitz,
Feb 28
Pati,es usted una exlente chef,,yo siempre le digo a miss Amigas y gente que mevpregunta de resetas de comida Mexicana ybmi respuesta es si ustedes no han visto el programs de Pati Jinich,see an perdidobde comer una comida autentica Mexicana,much as gracias porvdeoeitar nuestro paladar con Susana exelentes platillos,quisiera poder encontrar el platillos del pollo que usted isovcon Los Chile’s secosvque Los llerve yvdespues prepara la salsa ybse cocinena en el horno ojaka sepdevquevreseta hablo.cinceramenre Sarita
Pati
Mar 01
Uy mil gracias, Sarita! Aquí está la receta: http://patijinich.com/pati_2020/recipe/garlic-and-cumin-rubbed-chicken/
Vince
Dec 21
I watched this episode and see that a clay pot was used, are there any benefits to cooking in clay pots, and it is placed right on the fire? The clay pots have interested me since seeing them used in Cancun, my local Mexican market have them and I been thinking about giving it a try. I also like the aesthetics and nostalgia of them.
Pati
Dec 23
Oh the clay pot imparts an earthy, deep flavor. Give it a try, Vince!
Meg McAlister
Jul 31
Pati – I finally found some dried epazote at the Mexican food store in our town so for dinner tonight, I’m making your black beans, Rodrigo style sea bass, arroz verde, and a green salad with mango/habanero/avacado dressing. For a condiment to the fish and rice, I’m going to serve Julio’s salsa recipe (tomatoes, tomatillos, mixed dried chilis, etc.) from your second cookbook which I made yesterday. YUM!!!
Question: Can I use Julio’s salsa as a marinade for fish or meat? Maybe by adding lime and orange juice to it? Or would it be best to use it as a condiment? I love the rich flavor.
Pati
Aug 02
Hm. I have not used his salsa as a marinade. But… there is no reason why it couldn’t work… if you do, let me know how it turned out!!
Gilberto
Jun 18
My wife left me and my son to fend for ourselves so I have to be like Mr Mom (the movie). Your recipes have helped me to prepare Mexican food like his mom makes it. Thank you and God bless you.
By the way, you have a beautiful family.
Pati
Jun 18
Oh have fun being Mr. Mom, Gilberto!
Mary King
Jan 06
I love Pati! I love her recipes. However, the thing about not salting beans at the beginning of cooking is a myth. http://www.seriouseats.com/2010/10/the-food-labs-top-6-food-myths.html
Pati
Jan 14
Hi Mary! Thank you. I have found that it is better to salt them once they soften and that they soften more if I salt near the end…. but of course we should all do what we find best in our own kitchens. Thanks for sharing! 🙂
Buffy Miller, McMinnville, Oregon
Mar 12
I’m inclined to follow your directions Pati. First of all, you have cooked many more beans than I have. Secondly, I’ve read many recipes that say to salt toward the end. Thank you for sharing all of your wonderful recipes. Thank you for helping us gringos to cook wonderful Mexican dishes.
Pati
Mar 13
Thank YOU Buffy!
Robyn Robinson
Jan 06
Pati..can you use dried cilantro or epazote..or do you use fresh?
Robyn Robinson
Jan 06
Pati..can you use dried cilantro or epazote..or do you use fresh?
Pati
Jan 14
If I have a choice, I use fresh. If I cant find fresh, I use dried (in about a third of the amount), it is much better than none…
Marleni Fueller
Feb 06
Dear PattiI would like to cook a nice,tasty Valentine’s dinner for my boyfriend, Reinaldo I was thinking some shrimp and steak what do recommend and for desert which flan do you recommend? He doesn’t know so he’s a big eater I need your help with a shrimp recipe that would go well with pasta I’m big on pasta please help me plan something nice. Thank you soon much.
Pati
Feb 08
Thus is what I recommend you make for your boyfriend 🙂
https://patyhinich.com/2014/01/episode-307-sugar-for-hubby/
Kris
Feb 01
I finally found some epazote, can’t wait to use it 🙂
Pati
Feb 01
Hooray!
QueenSS
Jan 16
Patti, do you ever soak the beans for a few hours or overnight?
Pati
Jan 30
I used to, but not anymore. I realized there were not clear benefits except for the beans taking a bit less in cooking time…
Mike
Jan 02
I want to make some beans but I do not have black beans, only pintos. Will the recipe work using beans besides black? I love your book!
Pati
Jan 05
Sure! Mmmm pinto beans are my FAVORITE!
Becca
Sep 26
I just got and used epazote today to cook beans, I love the flavor the it gives the beans, what else can I use it for? I noticed someone asked about using dried, I could do that.
Pati
Sep 28
So many things! To flavor soups, rice dishes and stews. You can also add a leaf inside of a quesadilla!
Jamie
Sep 24
Would dried epazote work in this recipe?
Pati
Sep 25
Absolutely!
Keith in Nashville.
Aug 09
Hola, Pati. I am going to try epazote leaves in my pot of black beans this week, but I am a little reluctant because of descriptions of its “stinky sweat” flavor/aroma description I’ve read online. Should I use just a small amount, then, to start? Would you ever make black beans without it? I am not a fan of cilantro, even, except on authentic tacos with diced onion, etc., so I’m not sure how to go. Thanks!
Pati
Aug 09
You can always leave out the epazote no problem, Keith! And start with a small amount and see how you like it.
Amber
Sep 16
Patti, thank you so much for sharing your passion with us! I love your show and am very excited to attempt to make one of your meals! Yay thank you again! You are awesome
Pati
Sep 20
Thank you, Amber! I hope you like everything you try from my show and site.
Anne
Aug 02
So Fresh and Colorful, the way food should look and taste
Thanks for sharing it. Delicious.
Pati
Aug 18
Thank you!!
Marilyn W. Hoyt
Apr 04
I love the TV show! Please convey the message to Patti! I’m sure her boys love her cooking.
Pati
Apr 04
Marylin, Pati here! Thank you so much for watching the show. I can say that my boys love my cooking… most of the time, not always>>>
Keith in Nashville (Hi!)
Aug 08
We love you so much, Pati! You, your husband, and your three wonderful boys!
Pati
Aug 08
💙