This recipe for Easy Black Beans de la Olla in Under 1 Hour is my go-to recipe any time I want a simple and delicious dinner. Mexican style black beans are simmered with onions, tomatoes, jalapeño peppers and cilantro in a flavorful beef broth.
This simple pot bean recipe can be served brothy or mashed so that they are more similar in consistency to refried beans. Because this recipe uses canned black beans, the cooking time is dramatically reduced, making it an easy side or meal any day of the week.
If I want a hearty mid-week vegetarian dinner, a warm bowl of these beans topped with fresh onions, cilantro and a little cheese is all I need. On the weekends, they go beautifully with a Mexican Style Quiche, or generously stuffed in tacos or tamales.
Jump to RecipeA simple black bean recipe de la olla
So what is this “frijoles de la olla” we speak of? Literally translated, they are “beans in a pot”. That’s it, and yet in their simplicity, they are probably one of the most common dishes in Mexico. And like so many other perfect, rustic dishes, every family has their own recipe and favorite way to enjoy a good pot of beans. This is mine.
This recipe actually caused quite a kerfuffle with my father, who was a very proud Mexican-American. In his mind, the pinto bean was above all others. There was no room for philosophical, cultural or gastronomic interpretation on this point and I was reminded that any good Mexican knew the pinto bean was the only bean for making frijoles de la olla.
You can imagine the shame that I brought upon the family when in my early twenties, I declared that I preferred the flavor of black beans to pinto. After a fair amount of back and forth on the how and why, this preference was attributed to the fact that I was half Mexican and half Italian. You can’t argue with the DNA.
Whenever I would make this simple black bean recipe for him, he would remind me of his preference for pinto in Spanish, and I would remind him I liked black beans better in English, and since I was the one doing the cooking that’s what was on the menu – take it or leave it. He always took seconds.
The secret to flavor is in the Sofrito
You may be wondering what is Sofrito? Where did it originate? How is it used? Like a good flat bread or fried dough, I think most cultures have their version of a Sofrito. At its very core, Sofrito is an aromatic base consisting of onions, peppers, garlic, tomatoes and herbs that is cooked down into a flavorful paste.
Although the early origins of Sofrito can be traced back to Spain, today you’ll see it most often used in Latin Carribbean cooking where it serves as a base for sauces, soups, and other dishes. Each country has its own spin on the combination of ingredients that goes into this flavorful foundation.
A crude sofrito is what gives these Easy Black Beans de la Olla in Under 1 Hour their unique flavor. White onions, fresh tomatoes and jalapeño peppers are sauteed in corn or vegetable oil until a chunky paste forms. This paste serves as the base and helps develop the flavor of this simple black bean recipe.
The vegetables are sauteed for approximately 5 minutes over medium-high heat. During this time, the tomatoes will give up their juice and break down. The peppers and onions will soften and melt into a lovely mix that seasons these frijoles de la Olla perfectly. I chose to keep the vegetables a little chunkier in this recipe than what you might traditionally find in a Sofrito, but they’ll continue to cook down while the beans are simmering.
Control the heat in this recipe for Easy Black Beans de la Olla in Under 1 Hour
If you not a huge fan of hot food, you can control the spice in this dish by removing the pith and seeds from the jalapeño. This is where the heat resides. If you like a little more heat, leave in the seeds and pith when you are preparing the vegetables for the Sofrito.
If I’m using the seeds and pith, I find half of a medium-size jalapeño pepper will deliver just the right amount of heat for me. However, if you like your beans a little tamer, remove the insides of the pepper and run it under cold water for a few seconds. You’ll still get the flavor of the pepper, but without the heat. Using this technique, you’ll need one medium-size jalapeño for the job.
Easy Black Beans de la Olla in Under 1 Hour
Course: SidesCuisine: MexicanDifficulty: Easy4
servings10
minutes30
minutesMexican style black beans are simmered with onions, tomatoes, jalapeño peppers and cilantro in a flavorful beef broth.
Ingredients
1/2 cup white onion, 1/4 inch dice
1/2 cup fresh chopped tomatoes, 1/4 inch dice
1 to 2 Tbsp. fresh jalapeño peppers, diced fine
1/4 tsp. cumin
1 Tbsp. corn oil or vegetable oil
1 tsp. cilantro
1/4 tsp. salt
1 15-ounce can of low sodium black beans
1 cup unsalted beef stock
1 lime cut in wedges
Additional fresh onion, cilantro and Cotija cheese for garnish (optional)
Directions
- Heat the oil in a 5 quart sauce pan over medium heat. Add the onions, tomatoes and jalapeños and saute for approximately 5 minutes until the vegetables cook down into a crude sofrito.
- Add the cumin, cilantro and salt to the vegetable mixture.
- Add the black beans, aquafaba included, and stir to combine. See notes below.
- Add the beef stock and bring the mixture to the boil. Reduce heat to a simmer, cover with a lid and cook for 30 minutes.
- After 30 minutes, remove from heat. Adjust the salt to taste and squeeze a little lime juice over the cooked beans. If desired, beans can be served as is in their broth, or they can be lightly mashed until they are more similar in texture to refried beans.
- Serve beans topped with onions, cilantro, Cotija cheese and an extra wedge of lime (optional, but delicious).
Notes
- What is aquafaba? Aquafaba is that gooey water that you find in canned or jarred beans. It’s not only perfectly harmless, but it’s good for you and often used as a substitute for eggs in vegan baking.
