Directions:

For the Beans:

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.)

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.

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:

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.

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.

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 fresh pot of beans with tortillas is a comforting and traditional Mexican staple, perfect as a side dish or a light main meal. 🌮✨