Fresh Pot of Beans and Tortillas

Here’s a Fresh Pot of Beans and Tortillas—simple, traditional, and deeply comforting, just like it’s made in many Mexican homes.

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🫘 Fresh Pot of Beans (Olla de Frijoles)

Serves: 6–8
Cook time: 1½–2 hours (stovetop)
Beans: Pinto or Peruvian

Ingredients

• 2 cups dried pinto beans, rinsed

• 8 cups water

• ½ small onion (whole)

• 2 cloves garlic (whole)

• 1 tsp salt (add after cooking begins)

• Optional (traditional):

  • 1 tbsp lard or oil

  • 1 small piece jalapeño

  • 1 sprig epazote (if available)

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Instructions

1. Soak (optional but recommended)
   Soak beans overnight in water, or quick-soak by boiling 5 minutes then resting 1 hour. Drain.

2. Cook beans
   Add beans, water, onion, garlic, and optional jalapeño/epazote to a pot. Bring to a boil.

3. Simmer
   Reduce heat to low, partially cover, and simmer 1½–2 hours until beans are tender.

4. Season
   Add salt and lard (if using) during the last 20–30 minutes. Remove onion, garlic, and epazote before serving.

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🌮 Fresh Corn Tortillas

Makes: 12–14 tortillas

Ingredients

• 2 cups masa harina

• 1½ cups warm water

• ½ tsp salt

Instructions

1. Mix masa harina and salt. Add water gradually to form soft dough.

2. Rest dough 10 minutes.

3. Divide into balls.

4. Press using a tortilla press (or heavy pan).

5. Cook on a hot dry comal or skillet 30–45 seconds per side until lightly charred and puffed.

6. Keep warm wrapped in a towel.

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How to Serve (Classic & Perfect)

• Bowl of beans with broth

• Warm tortillas

• Toppings: queso fresco, salsa, avocado, chopped onion

• Optional sides: chiles toreados, rice, or eggs

This is humble Mexican comfort food—simple ingredients, incredible flavor.

If you want, I can show you how to turn these beans into refried beans, charro beans, or a quick pressure-cooker version.