Frijoles de la Olla

Our take on this traditional Mexican dish, meaning “beans from the pot,” “includes not only garlic, onion and chili powder, but also several other unique flavors and spices.  A perfect party appetizer, lunch or dinner, this recipe can be ready in under 30 minutes. Add tortillas, avocado, and brown rice to complete the meal, and you have a delicious, affordable source of protein, fiber, antioxidants, and anti-inflammatory ingredients!


  • 2 cans / 3 cups cooked black beans, drained
  • 1 cup vegetable broth
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced, or 1/2 tsp. garlic granules/powder
  • ½ teaspoon cumin
  • 2 bay leaves
  • ½ teaspoon chili powder
  • 1 teaspoon tamari / shoyu / soy sauce 
  • Juice of 1 lime
  • Sea salt, to taste
  • Garnish with chopped cilantro and/or green onions


  1. Saute onions with a pinch of salt in medium-sized preheated pot, adding a teaspoon at a time of vegetable broth to prevent sticking, for about 5 minutes, until onions become translucent. 
  2. Add all remaining ingredients to the pot.  
  3. Bring to a boil, then lower to a simmer until most of the liquid is absorbed, about 20 minutes. 
  4. Remove bay leaves. 
  5. Mash lightly with a fork or potato masher. 
  6. Garnish with chopped cilantro and/or green onions.  
  7. Serve over brown rice, with a tortilla, or as an appetizer dip with chips and/or vegetables.  Enjoy!