Frijoles de olla are pinto beans simmered in a pot with onion, garlic, salt and epazote. These slow cooked beans are the authentic Mexican flavor.
Pick through the beans and discard any damaged beans, debris or small rocks. Rinse thoroughly with cool water.
Place the beans, onion, garlic, epazote and jalapeno if using, into a large pot and fill with plenty water.
Bring to a boil then simmer covered until softened. Add more water as needed.
Once the beans are tender add the salt, more water if needed. Cover and simmer for another 15 to 20 minutes.
Carefully taste for salt and doneness. Adjust as necessary.