Mexican · side
Frijoles de Olla
Frijoles de Olla reads richness 5.7, allium 5.2 and salinity 3.7 on Palate's 0–10 flavor X-ray — a Mexican side, about 8 hr. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.9 / 10
- Sweet & Fruity — 1.2 / 10
- Sour & Bright — 0.0 / 10
- Bitter & Earthy — 1.0 / 10
- Rich & Fat — 5.7 / 10
- Aromatic & Spice — 5.5 / 10
The measured notes (of 18)
Richness 5.7 · Allium 5.2 · Salinity 3.7 · Umami 2.2 · Herbaceous 1.9 · Warm Spice 1.4 · Sweetness 1.2 · Earthy 0.9 · Floral 0.8 · Bitterness 0.8
What's in it (6)
- 1 lb dried black
- 1/2 white onion
- 2 tbsp lard
- 3 cloves garlic
- 2 sprigs epazote
- salt to taste
Time & effort: about 8 hr (10 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 280.8 kcal, 18.3 g protein, 8.9 g fat, 44.2 g carbs
How it's cooked (3 steps)
- Rinse beans and combine with onion, garlic, and lard in a heavy pot, cover generously with water, and bring to a boil.
- Reduce to a gentle simmer, add epazote, and cook for 1.5 to 2 hours until beans are creamy and tender.
- Season with salt only at the end and serve as a side or base for many other dishes.
Dishes with a similar flavor shape
- Leek and Potato Soup — British
- Tarhonya (Egg Barley Pasta) — Hungarian
- Grilled Potatoes — American
- Soparnik (Chard Pastry Baked Under Embers) — Croatian
- Shkmeruli — Georgian
Keep reading: what richness, allium, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.