Frijoles de la Olla + VIDEO

Frijoles de la Olla (or frijoles de olla) remind me of carrying an empty stock pot to the local tortilleria where they sold tortillas and cooked pinto beans.

They are a staple in the Mexican cuisine. Creamy, hearty, and so yummy!

Lucky for us, this Mexican recipe is easy to make at home and the start to refried beans.

Make Mexican beans faster with this Instant Pot Pinto Beans recipe.

Ingredients

• water
• dried pinto beans
• salt

Cooking pinto beans is easy. EASY! It involves only those 3 simple ingredients.

However, it does take a long time. Hours and hours, in fact. You can’t rush the magical bean.

This isn’t “Jack and the Beanstalk.” This is “Juan, let the beans talk”.

Feel free to add extra ingredients like 1 bay leaves, 1/2 medium onion, 2 garlic cloves, and epazote to enhance the flavor of the beans.

Instructions

• Remove any twigs, rocks, or hard dirt.

Sorting beans is a must. They are very dirty. Rinse and repeat, or they will taste like mud.

Cooking a large pot of frijoles pintos is a weekly thing for many Mexican families

The traditional cooking method to make pinto beans is in a big clay pot – known as “olla de barro.”

Soaking Methods

• Best method: Soak for 6 hours or overnight in a large bowl.
• Quick soaking method: Add dried beans and 2 inches of cold water above the beans. Bring to a boil. Turn the heat off and soak for one hour. Then continue to the cooking instructions.

When the beans are soaked, they absorb the water and become bigger.

Pinto beans have a nuttier taste and have the unique ability to take on the flavor of the foods they are cooked with.

On the other hand, black beans (frijoles negros) are oval-shaped, smaller, and sturdier, can better handle high temperatures and resist moisture so they don’t turn mushy.

• The skin on soaked beans will look wrinkly. Don’t be stingy with the water.
• Cooking pinto beans on the stove involves a lot of water.

Test your beans after 45 minutes. They should almost be completely soft, add 1 cup of water and a teaspoon salt at the very end until the pinto beans are tender. This will give your beans plenty of liquid to continue cooking and prevent them from burning.

Canned pinto beans

• Use organic canned pinto beans. They taste much better than the others. I like these canned pinto beans.

Drain and reheat the beans with spices like cumin and oregano to remove the canned flavor. Use as normal.

Frequently Asked Questions

Storing them – How long will they last?

Properly cooked pinto beans will last from 3-5 days in the fridge. But you can also freeze them in freezer bags or airtight containers for up to 6 months.

Are pinto beans good for you?

Eating pinto beans can help you stay healthy. It can lower the risk of getting heart disease and diabetes. It also might help you live longer and reduce your chances of getting cancer. Plus, it fills you up!

More Pinto Bean Recipes:

• Frijoles Puercos
• Bean Tamales
• Carne en Su Jugo
• Frijoles Charros

Frijoles de la Olla is a tasty staple of Mexican cuisine. This easy recipe makes a perfect side dish for your main meal favorites. With a warm tortilla and queso fresco, a large bowl of pinto beans is comfort food at its best!

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Cooking Pinto Beans (Frijoles de la Olla)

Next time you’re thinking of cooking pinto beans, or Frijoles de la Olla, try out this easy recipe. It is the perfect side dish to your Mexican food favorites.

5 from 86 votes

Print Pin Rate

Course: Side Dish

Cuisine: Mexican

Prep Time: 12 hours

Cook Time: 2 hours

Total Time: 14 hours

Servings: 4 cups

Calories: 175kcal

Author: Maggie Unzueta

Ingredients

• ▢ 1 lb pinto beans
• ▢ Water
• ▢ 1 clove garlic
• ▢ 1/2 onion (small)
• ▢ 2 tablespoons salt

Instructions

• Sort the beans, removing all the rocks and other debris.
• Rinse the beans thoroughly.
• Overnight Soaking Method: Cover the beans with water, at least a few inches above the beans. Overnight is best, or 6 hours.
• OR Quick Soaking Method: Add pinto beans to a stock pot and cover with water 4 inches above the beans. Bring to a boil for 1 minute. Turn off heat. Let sit for 1 hour.
• Drain.
• In a large stock pot, add enough water to cover 4 inches above the beans, and add onion and garlic.
• Bring to a boil.
• Cover and reduce heat to low.
• You should barely see the water moving when boiling.
• Cook for 1 hour.
• Add salt.
• Then add 1 cup of water.
• Return to a gentle boil.
• Check if tender.
• If needed, cook until tender.
• Enjoy!

Video

Notes

Sort the bean carefully. Rocks and debris like to hide in packages of dried beans. 

Slow Cooker Method: Transfer the soaked beans to the slow cooker, add enough water to cover 4 inches above the beans, and add salt. Set the slow cooker: 4 hours on high, or 8 hours on low.

Nutrition

Calories: 175kcal | Carbohydrates: 33g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Sodium: 3491mg | Potassium: 535mg | Fiber: 11g | Sugar: 2g | Vitamin C: 3mg | Calcium: 61mg | Iron: 2mg

Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!