Fresh Pot of Beans and Tortillas

That’s a classic and deeply comforting combo—nothing beats a fresh pot of beans with warm tortillas. Here’s a traditional-style recipe that keeps things simple and flavorful.

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🫘 Fresh Pot of Beans (Frijoles de la Olla)

🕒 Time: 2–3 hours (mostly unattended)

🍽️ Serves: 6–8

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🌾 Ingredients:

• 2 cups dried pinto beans (or black beans)

• 8 cups water

• 1 small onion, halved

• 2–3 cloves garlic, peeled and smashed

• 1–2 tsp salt (added at the end)

• Optional: bay leaf, epazote, or a small piece of pork fat or bacon for added flavor

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🍳 Instructions:

1. Rinse & Soak (optional but helps):

   • Rinse beans under cold water.

   • Soak in a large bowl with water overnight or for at least 6 hours. (Or use the quick soak method: cover with water, bring to a boil, then turn off heat and let sit 1 hour.)

2. Cook the Beans:

   • Drain soaked beans and place in a large pot with 8 cups of fresh water.

   • Add onion, garlic, and any optional flavorings.

   • Bring to a boil, then reduce to a simmer. Cook uncovered or partially covered for 1.5 to 2.5 hours, stirring occasionally.

   • Add more water if needed to keep beans covered.

3. Season:

   • Once beans are tender, stir in salt. (Adding it too early can toughen the skins.)

   • Remove onion and garlic if desired, or mash some into the beans for a richer broth.

4. Serve:

   • Ladle beans into bowls with some of their broth.

   • Top with chopped cilantro, diced onions, salsa, queso fresco, or a drizzle of olive oil.

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🌮 Quick Homemade Tortillas (Flour)

🕒 Time: 30 minutes

Makes: About 8 tortillas

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Ingredients:

• 2 cups all-purpose flour

• 1/2 tsp salt

• 3 tbsp lard, shortening, or vegetable oil

• ~3/4 cup warm water

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Instructions:

1. Make Dough:

   • Mix flour and salt in a bowl.

   • Add lard/oil and mix until crumbly.

   • Gradually add warm water until a soft, non-sticky dough forms.

   • Knead 1–2 minutes until smooth. Let rest 15 minutes, covered.

2. Roll & Cook:

   • Divide dough into 8 balls.

   • Roll each ball into a thin circle on a lightly floured surface.

   • Cook on a hot, dry skillet (medium-high heat) for ~1 minute per side, until puffed and lightly browned.

3. Keep Warm:

   • Stack cooked tortillas in a clean kitchen towel to keep warm and soft.

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Would you like a corn tortilla version or tips for making refried beans (frijoles refritos) from the pot?