Cooking Pinto Beans, Frijoles de la Olla.
Back in Mexico, when we wanted beans, one of us kids would lug an empty stock pot to the tortilleria and pick up freshly made tortillas and frijoles de la olla. Lucky for us, the owner of the store was in love with our aunt, and he would give us a warm tortilla to “butter us up”. Once he gave my cousin a lollipop and that’s when the gloves came off. We all fought to visit our future tío. (Tío = uncle) I think at first we loved him more than my aunt did. He would come over for dinner in his freshly pressed shirt, his best sombrero, and shined boots. An excuse would be made to leave them alone, and eventually, he won her heart. They married after many lollipops, many tortillas, and many, many pots of beans.
Cooking pinto beans is easy. I mean EASY! It involves only 3 ingredients – water, beans, and salt. However, it does take time. Hours and hours, in fact. You can’t rush the magical bean. This isn’t “Jack and the beanstalk.” This is “Juan, lets the beans talk”. That’s why making this in the slow cooker is ideal. Set the slow cooker: 4 hours on high, or 8 hours on low. You can make ‘em while you sleep. Although, making them on the stove top is faster.
Sorting beans.. UGH! I have always hated this part, but it’s essential. Also rinse and repeat, or they will taste like mud. Once in college, I was lazy and “accidentally” forgot about this. Later on, I found a rock in my dish. Not a fun biting experience, let me tell you! However, the family dentist loved it.
Next is the soaking. Very important! The beans absorb the water, making them bigger. I have skipped this part too. (I was a lazy college student). Sadly, you will end up with small beans, and let’s all be honest here. Size DOES matter. See soaked beans below.
Best method: Soak for 6 hours or overnight.
Quick soaking method: Add dried beans and 2 inches of water above the beans. Bring to a boil. Turn heat off and soak for one hour. Then continue to the cooking instructions.
Don’t be stingy with the water. Cooking pinto beans on the stove involves a lot of water. Sadly, I’ve burned beans more times than I can count. Again, the college days… (Beans 101)
Here’s a tip: Midway through the cooking process whether in the slow cooker or on the stove, add 1 cup of water.
Tell me how easy was that?! You’ll be cooking your pinto beans like a pro in no time. You’ll be able to enter the NBA – “National Beans Association”. Lol. Enjoy!
- 1 lb pinto beans
- Water
- 2 tablespoons salt
- 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.
- Stovetop Cooking Method: In a large stock pot, add enough water to cover 4 inches above the beans, and add salt.
- Bring to a boil.
- Cover and reduce heat to low.
- You should barely see the water moving when boiling.
- Cook for 1 hour.
- Taste for salt.
- Add salt if needed.
- Then add 1 cup of water.
- Return to a gentle boil.
- Let simmer for 1 more hour.
- Enjoy!
- 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.
candy says
I have cooked our own beans our whole married life which is 35 years. I also can the cooked beans to always have on hand. So easy and cheap.
Maggie Unzueta says
I believe it! You’re an awesome cook. 🙂
gunjan says
I always bought canned pinto beans but thanks to your post I can cook pinto beans at home. Love this!!!!!
Maggie Unzueta says
I love the smell of beans cooking. Hope you enjoy. 🙂
Chrissa - Physical Kitchness says
I NEED to do this instead of buying canned pinto beans. This looks like such a healthier option and more cost efficient too!
Maggie Unzueta says
It is more cost effective. Especially if you’re buying organic canned beans.
Carmen says
These look absolutely incredible & relatively simple to recreate. I like the minimal ingredients. :]
Maggie Unzueta says
Me too! Love recipes that involve just a few ingredients. 🙂
Willow says
I got a slow cooker a year ago because I wanted to cook my own beans. I still haven’t made beans in the slow cooker! It is time to start. My poor slow cooker is the forgotten appliance in the kitchen.
Maggie Unzueta says
LOL. I have a blender that’s in the same boat. Love my slow cooker!
Karlie says
This looks amazing I can’t wait to try making me own beans!
Maggie Unzueta says
So easy. You’ll wonder why you never made your own before.
Chago says
I have never done “frijoles a la olla” but will add this to my recipes. It’s simple and easy, I normally do beans the same way but tend to add things such as pieces of bacon, garlic and onion procced in a food processor to real fine so it melts during the cooking, diced tomatoes and add two Serrano chiles that have been pierced to add a little hotness but that is too much work. Thanks for this!!!
Maggie Unzueta says
Oh man! Your recipe sounds good. Yes, you can add all those things.
Nancy says
I am a mexican, and you are defenitely missing a step or 2. You first bring the water to a boiling point, then you add a piece of onion, garlic, and your pre soked beans. Then you let them cook for like 2 hours with very low heat. If they happen to run out of water, boil some more water seperately and add it to the beans. Once their fully cooked you add swiss knor caldo de pollo. Swiss knor would be like your salt, and you can also add some salt. Very important not to add the salt at the beginning.
Maggie Unzueta says
Hi Nancy! I’m Mexican too. 🙂 I have seen them made the way that you described. My recipe is very simple, very basic. You can add garlic and onion if you like. Knorr Suiza too. It will add flavor. However, Knorr Suiza is not vegan. Also, I have always made the beans (as my grandmother did) with the salt in the beginning. Do you notice a difference when the salt is added later in the cooking process?