A fresh pot of beans and warm tortillas—simple, hearty, and deeply comforting. Whether you’re thinking of making this classic combo or just craving the idea, here’s a quick snapshot of how you could bring it to life:
Fresh Pot of Beans (Frijoles de la Olla)
Ingredients:
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2 cups dried pinto beans (or black beans)
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1 small onion, halved
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2–3 garlic cloves
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Salt to taste
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Optional: bay leaf, epazote, or jalapeño for extra flavor
Instructions:
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Rinse and sort the beans.
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Soak overnight or do a quick soak (boil for 2 min, turn off heat, cover, and let sit 1 hour).
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Drain, then simmer in fresh water with onion and garlic for 1.5–2.5 hours until tender.
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Add salt during the last 30 minutes of cooking.
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Keep some of the bean broth—it’s delicious!
Homemade Tortillas (Corn or Flour)
Corn Tortillas:
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2 cups masa harina
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~1.5 cups warm water
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Pinch of salt
Mix, knead into dough, form balls, press in a tortilla press, and cook on a hot comal or skillet ~1 min per side.
Flour Tortillas:
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2 cups all-purpose flour
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1/2 tsp salt
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2 tbsp lard or vegetable shortening
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~3/4 cup warm water
Mix dry, cut in fat, add water to form soft dough. Rest, roll out, cook on hot skillet.