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Best Easy Frijoles de la Olla Oaxaqueños Recipe

Name: Best Easy Frijoles de la Olla Oaxaqueños Recipe
Total time: 160 min
Yield: 220 g
Ingredients: dried black beans 2 cups; yellow onion 1 pieces; garlic cloves 3 cloves; avocado leaves (dried) 4 pieces; hierba santa (fresh, large) 2 leaves; water 7 cups; kosher salt 2 tsp

Oaxacan-style pot beans cooked with avocado leaves and hierba santa for distinctive flavor. This vegetarian, protein-rich family staple showcases Oaxaca's unique aromatic herbs.

Cook 160 min Difficulty NORMAL 270 kcal

#vegetarian #high protein #mediterranean #diabetic friendly

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Ingredients

Main ingredients

dried black beans 2 cups
yellow onion 1 pieces
garlic cloves 3 cloves
avocado leaves (dried) 4 pieces
hierba santa (fresh, large) 2 leaves
water 7 cups

Seasonings/Sauce

kosher salt 2 tsp

Nutrition summary

Carbohydrates 38 g 56%

Protein 13 g 19%

Fat 6 g 25%

Serving size 220g

Cooking steps

1

Rinse and pick through the dried black beans, removing any debris or small stones.
2

In a large heavy pot, combine beans, peeled and halved onion, whole garlic cloves, avocado leaves, hierba santa leaves, and water.
3

Bring to a boil over high heat, then skim off any foam and immediately reduce heat to low for a gentle simmer.
4

Partially cover and cook for about 2 to 2.5 hours (or until beans are tender but not breaking), checking water occasionally and adding more if needed to keep beans submerged.
5

Once beans are just tender, season with kosher salt and simmer uncovered for 10–15 minutes to allow flavors to meld and broth to reduce slightly. Remove avocado leaves, hierba santa, and onion before serving.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The foundation of Frijoles de la Olla Oaxaqueños is dried black beans, but what truly defines its Oaxacan character are the avocado leaves and hierba santa. These herbs impart signature aniseed and nuanced herbal aromas you won't find in basic pot beans.

Q. What is the most critical cooking step for perfect texture?

Simmering the beans gently over low heat and monitoring water levels is crucial. Rapid boiling can break the beans' skins and make the broth cloudy, while low and slow cooking yields tender beans and a clear, flavorful broth.

Q. How can I prevent the beans from overcooking or breaking apart?

Keep the simmer gentle, avoid stirring too frequently, and check the beans after 2 hours. Once the beans are just tender, stop cooking soon after and let them rest in the hot broth to finish softening without falling apart.

Q. What is the nutrition profile per serving?

Each serving (220g) has about 270 kcal, with roughly 38g carbohydrates (56%), 13g protein (19%), and 6g fat (25%), making this dish both hearty and a good source of plant-based protein.

Best Easy Frijoles de la Olla Oaxaqueños Recipe

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