Mexican Fresh Pot of Beans (Frijoles de la Olla) with Homemade Tortillas

For the Beans:

1. Soak the Beans

• Rinse the beans thoroughly and soak them in water overnight.
• Drain before cooking. (Optional: Skip soaking and cook longer, about 2–3 hours.)

2. Cook the Beans

• In a large pot, combine the soaked beans, water, onion, garlic, and a pinch of salt.
• Bring to a boil over high heat, then reduce to a simmer.
• Cover and simmer for 1 ½ to 2 hours, stirring occasionally, until the beans are tender.
• Add more water if needed to keep the beans submerged.

3. Season the Beans

• Once the beans are soft, stir in the salt and optional lard or oil for extra richness.
• Add chopped cilantro at the end for a fresh flavor boost.

For the Tortillas:

4. Make the Dough

• In a large bowl, mix flour, salt, and baking powder.
• Cut in the lard or shortening until the mixture resembles coarse crumbs.
• Gradually add warm water and mix until a soft dough forms.
• Knead for 5 minutes until smooth and elastic. Cover and let rest for 30 minutes.

5. Shape the Tortillas

• Divide the dough into 12 equal pieces and roll each piece into a ball.
• Flatten and roll each ball into a thin circle using a rolling pin.

6. Cook the Tortillas

• Heat a skillet or griddle over medium-high heat.
• Cook each tortilla for 30–60 seconds on each side until puffed and lightly browned.
• Keep warm in a towel.

Serve:

• Serve the Frijoles de la Olla in bowls, garnished with extra cilantro, a drizzle of olive oil, or crumbled cheese (optional).
• Pair with warm homemade tortillas for scooping or wrapping.

This traditional Mexican Frijoles de la Olla with fresh homemade tortillas is a comforting and authentic dish, perfect as a side or a light meal. Enjoy! 🌮✨