Jocelyn’s frijoles de la olla

This recipe was designed exclusively for our Toda la Familia kit by Todo Verde founder and NYT Cooking contributor, Jocelyn Ramirez. Our collaboration celebrates plant-based cooking and simple, healthy, abuela-approved meals at home. You can typically find avocado leaves at Mexican grocery stores or online.

Featured bean: Bayo

Other beans to try: Ojo de Cabra, Flor de Junio, Flor de Mayo

Take 'em from dried to cooked with our guide!

Print recipe here

What you’ll need

• 2 cups dried Primary Beans Bayo beans, soaked for 6 hours or overnight (makes extra)
• 1 avocado leaf
• 1 bay leaf
• Salt to taste
• 2 tbsp Todo Verde Tinga seasoning
• For serving: tortillas, chopped cilantro and onion, lime wedges, fire-roasted jalapeño

Steps

Prepare the beans: Add beans to a medium pot with 5 cups of water. Add bay leaf, avocado leaf, Tinga seasoning, and salt to taste. Cook beans for 2 hours or until at least 5 beans are soft and tender.

Prepare the toppings: Fire roast jalapeño and tortillas over open flame.

Serve: Add cooked beans to individual serving bowls and garnish with cilantro, onion, lime wedges, 1-2 tortillas folded in half, and jalapeño.

Check out the other recipes designed for the Toda la Familia kit: Molletes with tofu al pastor and Vegan frijoles Zacatecanos.