<p>Yield: 6-8 servings, Prep Time: 10 minutes, Cook Time: 1 hour 30 minutes, Total Time: 1 hour 40 minutes (plus soaking time)</p> <p>Rinse and soak beans for at least 3 hours, or overnight, in refrigerator. Drain when ready to cook.</p>

<p>In a Dutch oven or heavy-bottom pot, add soaked beans, 6 cups water, onion, garlic and bay leaves. Bring to a boil. Reduce heat to medium-low and simmer until beans are tender, about 1 hour to 1 hour 30 minutes.</p>

<p>Discard bay leaves; season with salt. If the beans liquid is too thick, add water, 1/2 cup at a time, until desired consistency is reached.</p>

<p>Yield: 6-8 servings, Prep Time: 8 minutes, Cook Time: 12 minutes, Total Time: 20 minutes</p> <p>Heat oil in medium pot over medium heat. Add onions and cook, stirring occasionally, until tender, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in beans, vegetable bouillon mixture and bay leaves, and bring to a boil. Reduce heat to medium-low and simmer until flavors come together, about 10 minutes. Discard bay leaf; season beans with salt.</p>

<p>For serving: Garnish beans with onion, radish and cilantro, if desired. Serve with tortillas and lime wedges and enjoy.</p> <p> </p> <p><strong>Serving Suggestion:</strong></p> <p>There are many ways to enjoy <em>Frijoles de la Olla</em>. For a classic approach, garnish the beans with Mexican crema or queso fresco, diced tomatoes, and fresh cilantro, if desired. Serve alongside toasted GOYA® <a href="https://www.goya.com/en/products/corn-tortillas/">Corn Tortillas</a> and rice for a complete meal.</p> <p>As a side dish, pair the beans with tacos, enchiladas, chiles rellenos, or scrambled or fried eggs for a hearty breakfast. For creative twists, use them as a taco or burrito filling with additional toppings, or incorporate them into salads or rice bowls for a modern take.</p> <p><strong>How to Store and Reheat Frijoles de la Olla:</strong></p> <p>Once the <em>Frijoles de la Olla</em> are fully cooked, allow them to cool to room temperature. Transfer them to an airtight container and refrigerate for up to 4–5 days. For longer storage, freeze the beans in a non-metal, airtight container, leaving space for expansion for up to 3 months.</p> <p>When ready to serve, thaw the beans overnight in the refrigerator and reheat gently in a large pot over medium-low heat, adding a splash of water if needed, until fully heated through.</p>