A fresh pot of beans with warm tortillas is one of the most comforting, wholesome, and satisfying meals — simple but deeply flavorful. Whether you’re going for a traditional Latin American vibe or a rustic home-cooked feel, here’s how to make it from scratch.
🫘 Fresh Pot of Beans with Homemade Tortillas
🧂 Ingredients for the Beans (Frijoles de la Olla):
Base Ingredients:
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2 cups dried pinto beans (or black beans or Peruano beans)
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6 cups water (plus more for soaking)
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1 small onion, halved (no need to chop)
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2–3 cloves garlic, smashed
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1 bay leaf (optional)
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Salt to taste (added at the end)
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Optional: A sprig of epazote or cilantro for added flavor
Flavor Boosters (optional):
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1 jalapeño or serrano, whole (for mild heat)
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1–2 tsp ground cumin
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A drizzle of olive oil or lard after cooking
🍲 Instructions for Beans:
1. Soak the Beans (Optional but recommended):
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Rinse the beans and soak in cold water overnight (or at least 6–8 hours).
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Drain and rinse before cooking.
2. Cook the Beans:
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In a large pot, combine soaked beans, water, onion, garlic, and bay leaf.
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Bring to a boil, then reduce to a simmer.
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Simmer uncovered or partially covered for 1.5 to 2 hours, or until beans are very tender. Stir occasionally and add water as needed to keep beans submerged.
3. Salt and Finish:
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Add salt only when beans are tender (about 1 to 1½ tsp).
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Remove onion and bay leaf. Optionally stir in a bit of olive oil or lard for richness.
🌮 Homemade Flour or Corn Tortillas
🫓 Flour Tortillas (makes about 8):
Ingredients:
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2 cups all-purpose flour
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1/2 tsp salt
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1/2 tsp baking powder
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1/4 cup lard or vegetable shortening (or butter)
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~3/4 cup warm water
Instructions:
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Mix flour, salt, and baking powder.
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Cut in the fat until mixture resembles coarse crumbs.
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Add warm water gradually and knead until smooth (5 minutes).
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Rest dough 20–30 minutes covered.
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Divide into balls and roll thin.
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Cook on a hot dry skillet for 30–60 seconds per side until golden spots appear.
🌽 Corn Tortillas (makes about 12 small):
Ingredients:
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2 cups masa harina
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1/2 tsp salt
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~1.5 cups warm water
Instructions:
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Mix masa and salt.
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Add water gradually until dough holds together but isn’t sticky.
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Let rest for 10–15 minutes.
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Divide into balls, flatten with a tortilla press or rolling pin.
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Cook on a hot dry skillet for about 30 seconds per side.
🍽️ How to Serve:
Serve beans in a bowl with:
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Warm tortillas (perfect for scooping or wrapping)
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Crumbled queso fresco
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Sliced avocado or guacamole
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Pickled jalapeños or hot sauce
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Fresh cilantro
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Lime wedges
You can also refry leftover beans with a little oil or lard to make refried beans the next day!
Would you like to add chorizo, ham hocks, or keep it vegetarian/vegan?
