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.
Process of Cooking Pinto Beans, Frijoles de la Olla
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”.
Sorting Beans is a must.
UGH! I have always hated this part, but it is 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)
Canned pinto beans
I can almost hear my mother gasp reading the words “canned pinto beans.” lol. It is sacrilegious to use canned pinto beans in Mexican households.
That said, I’m a busy mom, and I love cooking shortcuts.
• Here’s what I suggest: use organic canned pinto beans. They taste different and better than the others.
Drain and reheat the beans with spices like cumin and oregano to remove the canned flavor. Use as normal.
Slow Cooker Pinto Beans
- Follow the instructions of the recipe up to step 5.
- 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.
Instant Pot Pinto Beans:
I obviously make a lot of beans. When I bought my instant pot, I thought, let’s give this a try.
- Pluses: The beans are not soaked. Ready in no time, but there’s a problem.
- Minuses: They come out a little mushy and not very whole.
If you’re making refried beans or enfrijoladas, then this is actually a good thing.
Not sure if I would put them in a soup. If you try them and make a soup out of them, please let me know.
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Other Things to Add when cooking Frijoles de la Olla :
- Some people will add other spices like cumin, oregano, and chicken bouillon.
- Garlic and onion.
- I have also seen people add bacon.
Any or all of these additions would be great. They would add more flavor to this favorite Mexican side dish.
I am giving people the most basic recipe. Adjust as you see fit.
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!
Cooking Pinto Beans (Frijoles de la Olla)
Ingredients
- 1 lb pinto beans
- Water
- 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.
- 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.
Disclosure: This post contains affiliate links.
Recipes using Pinto Beans:
A California Burrito is a real San Diego treat. Grilled carne asada with french fries and all the fixings wrapped up inside a large flour tortilla. It is incredibly tasty and absolutely delicious.
Northern Style Bean Tamales (Tamales de Frijol Norteños) are perfect for vegetarians, vegans, and meat-eaters alike. Delicious, savory, and so yummy!
Steak Huevos Rancheros is the perfect dish to make for Sunday brunch. So tasty and so delicious. With a runny egg on top, nothing could be more satisfying.
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.
I believe it! You’re an awesome cook. 🙂
I always bought canned pinto beans but thanks to your post I can cook pinto beans at home. Love this!!!!!
I love the smell of beans cooking. Hope you enjoy. 🙂
I NEED to do this instead of buying canned pinto beans. This looks like such a healthier option and more cost efficient too!
It is more cost effective. Especially if you’re buying organic canned beans.
These look absolutely incredible & relatively simple to recreate. I like the minimal ingredients. :]
Me too! Love recipes that involve just a few ingredients. 🙂
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.
LOL. I have a blender that’s in the same boat. Love my slow cooker!
This looks amazing I can’t wait to try making me own beans!
So easy. You’ll wonder why you never made your own before.
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!!!
Oh man! Your recipe sounds good. Yes, you can add all those things.
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?
wow its great and delicious Post shared by you i really loves to read this again or best idea for cooking this pinto beans