Simple beans with scallions and herbs (Frijoles de olla) from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (page 54) by Rick Martinez

  • scallions
  • epazote
  • Show all ingredients...
  • Serves : 12 cups

  • EYB Comments

    Can substitute onion for scallions; bay leaves for avocado leaves; and parsley, oregano, or mint for epazote.

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

Accompaniments: Slow-cooked pork with roasted tomatoes and guajillos (Morisqueta Michoacana); Herb and cheese meatballs with a smoky tomato-chipotle sauce (Albóndigas en chipotle)

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

    Can substitute onion for scallions; bay leaves for avocado leaves; and parsley, oregano, or mint for epazote.

  • ashley_84p4kf on February 02, 2026

    Super simple! I used a half onion instead of scallions, bay leaves, four cloves of garlic, and a big handful of cilantro. Add plenty of salt, and they’re delish! I also like throwing some whole roasted serranos in mine, but to each their own!

  • lindsey_5xsrit on January 05, 2026

    Solid bean recipe - love that you don’t need to soak first. Made with pinto beans and they came out creamy! I substituted cilantro stems for the epazote and used bay leaf. Would definitely make again and is a recipe I’d play around with.

  • SpatulaCity on January 09, 2025

    Nice and simple. Used fresh bay leaves in place of avocado leaves. Adjusted the water amount and made in the pressure cooker - 25 minutes high pressure was not enough. Next time would do 28. Tasty!

  • Stephenn31 on April 16, 2023

    Delicious and simple. Made in a pressure cooker for speed and they turned out so creamy

  • Soulkitchenjen on January 27, 2023

    Absolutely delicious with pinto beans. I wish I would have wrapped the scallions, esppazote, bay and garlic in cheese cloth. Picking them out was a pain. I’m usually underwhelmed by beans and these wer great.

  • jenburkholder on July 07, 2022

    These were delicious and have already repeated. Used black beans, avocado leaves, and some epazote that we had originally bought fresh but then put in the dehydrator to save. A bit of onion replaced the scallions. So simple and so good, even using just bulk beans from the Mexican grocery rather than Rancho Gordo.

  • bernalgirl on July 07, 2022

    I cook a pound of Rancho Gordo beans each week, very frequently in the frijoles de La olla style. I looked at this recipe doubtfully, wondering what kind of culinary alchemy could make these delicious but since culinary alchemy is a thing, I tried it as written, with avocado leaves, epazote, and Eye of Goat beans, which are known for their wonderful broth. And even my bean-loving daughter found these unacceptably dull. I’m going back to my usual onion, garlic, guajillo chile, and avocado or bay leaves.

  • DesertPetrichor on June 13, 2022

    Fantastic recipe. Was able to find epazote, but subbed bay leaves for avocado leaves. Used some rancho Gordo ayocote morado beans and they came out perfect. Looking forward to making refried beans with the leftovers.

  • DFarnham on May 30, 2022

    So good. Perfect balance. I used black beans, avocado leaves and fresh epazote.

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