Frijoles de la Olla Ramen (Mexican Stewed Beans)
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. It turns out you can achieve a similar result by using canned beans and fortifying them with some fat, onion, garlic, and oregano. This dish is an excellent canvas for a wide range of garnishes, allowing you to take it in numerous directions based on whatever you have on hand.
Recommended ramen: Soy-Flavored Classic
Recipe information
Total Time
15 minutes
Yield
1 serving
Ingredients
Preparation
Step 1
PRE-SIMMER Heat a medium saucepan over medium-high heat. Add 1 Tbsp. lard or extra-virgin olive oil and ⅓ cup (45 g) diced onion (about ⅙ large onion). Sauté the onion until it has caramelized, about 4 minutes. Add 1 medium garlic clove, very thinly sliced, and sauté for 15 seconds or until fragrant but not browned. Add ¾ cup (110 g) drained canned pinto or black beans, pinch of dried oregano, seasoning sachet from one 3–3½-oz. (85–100 g) packet instant ramen, and 1 cup (240 ml) water.
Step 2
SIMMER Bring the soup to a simmer. Add the noodle cake and cook for 2 minutes or until your desired doneness.
Step 3
FINISH Pour the ramen into a bowl. If you’re adding garnishes, top the ramen with chopped cilantro, thinly sliced radishes, cotija cheese, sliced jalapeño, and diced tomato. Serve immediately with lime wedges.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
16 Standout Cookbooks for Summer 2025
Here are the titles we’re keeping cracked in our own kitchens—recipes included.
