Home-cooked beans [stovetop, slow-cooker or pressure cooker] (Frijoles de la olla tradicional o moderna) from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 52) by Rick Bayless and Deann Groen Bayless

  • lard
  • white onions
  • Show all ingredients...

  • EYB Comments

    Advance prep: If using slow-cooker, preparation must begin at least 6 hours and up to 10 hours before serving. Can substitute black beans or any other Phaseolus beans for navy beans, and bacon fat or vegetable oil for lard. See recipe for variation with serving suggestions.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Advance prep: If using slow-cooker, preparation must begin at least 6 hours and up to 10 hours before serving. Can substitute black beans or any other Phaseolus beans for navy beans, and bacon fat or vegetable oil for lard. See recipe for variation with serving suggestions.

  • foodgloriousfood on May 28, 2023

    This recipe is on page 82 not 52. I will update my note when I have made this.

  • chawkins on May 13, 2021

    I cooked some pinto using the instant pot, this is very similar to my usual way of cooking unsoaked beans with the exception that Rick Bayless added some onions and the optional epazote. The addition of onion added a lot of flavor to the beans, I used olive oil as I always do, but I can see how some lard or bacon fat could improve the taste.

  • mgwalter on January 10, 2016

    Found this to be rather boring upon following the recipe as it was written. Used locally rendered lard and espazote and pintos. After dinner, decided to through in some stock and cook a little longer and will try incorporating it into the retried beans recipe the book has in it.

  • westminstr on July 16, 2014

    I used this recipe for santa maria pinquitos in the thermowell. The beans came out well after cooking all day (some could have even cooked a little more, methinks) but I often put garlic in my beans and I missed it here.

  • TrishaCP on April 17, 2012

    Great recipe- I used the slow cooker and the beans came out creamy and perfect. I chose pintos, but this recipe would be great to highlight any kind of good quality beans.

  • meelays on January 14, 2010

    This is a fantastic recipe for beans. Be sure to use the epazote if you can find it. I buy at the local Latino market.

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