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    Home » Recipes » Side Dishes » Frijoles de la Olla + VIDEO

    Frijoles de la Olla + VIDEO

    Last Updated March 20, 2023. Originally Posted September 22, 2020 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    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.
    Jump to Recipe Print Recipe
    A bowl of pinto beans next to dried beans.
    Next time you’re thinking of cooking pinto beans, or Frijoles de la Olla, try this easy recipe. It is the perfect side dish to your Mexican food favorites. BY Mama Maggie's Kitchen

    Ladle full of cooked pinto beans.

    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

    Hand holding dried pinto beans.

    • 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

    Hand holding rock from the pinto beans

    • 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.”

    Beans submerged in water in a pot.

    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.

    Hand holding soaked pinto beans.

    • 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.

    Cooked pinto beans in a large stock pot.

    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!

    A bowl of pinto beans next to dried beans.

    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!

    Hungry for More?

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    Did you make this recipe? Please rate the recipe below!
    Ladle full of cooked pinto beans.

    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 88 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Mexican
    Prep Time: 12 hours hours
    Cook Time: 2 hours hours
    Total Time: 14 hours 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!

    Filed Under: Mexican, Mexican Basics, Recipes, Side Dishes, Vegetarian

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. candy

      February 16, 2017 at 7:57 am

      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.

      Reply
      • Maggie Unzueta

        February 20, 2017 at 12:21 pm

        I believe it! You’re an awesome cook. 🙂

        Reply
    2. gunjan

      February 16, 2017 at 12:38 pm

      I always bought canned pinto beans but thanks to your post I can cook pinto beans at home. Love this!!!!!

      Reply
      • Maggie Unzueta

        February 20, 2017 at 10:58 am

        I love the smell of beans cooking. Hope you enjoy. 🙂

        Reply
    3. Chrissa - Physical Kitchness

      February 16, 2017 at 12:58 pm

      I NEED to do this instead of buying canned pinto beans. This looks like such a healthier option and more cost efficient too!

      Reply
      • Maggie Unzueta

        February 20, 2017 at 10:58 am

        It is more cost effective. Especially if you’re buying organic canned beans.

        Reply
    4. Carmen

      February 16, 2017 at 5:23 pm

      These look absolutely incredible & relatively simple to recreate. I like the minimal ingredients. :]

      Reply
      • Maggie Unzueta

        February 20, 2017 at 11:55 am

        Me too! Love recipes that involve just a few ingredients. 🙂

        Reply
    5. Willow

      February 17, 2017 at 8:23 am

      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.

      Reply
      • Maggie Unzueta

        February 20, 2017 at 10:57 am

        LOL. I have a blender that’s in the same boat. Love my slow cooker!

        Reply
    6. Karlie

      February 18, 2017 at 10:28 am

      This looks amazing I can’t wait to try making me own beans!

      Reply
      • Maggie Unzueta

        February 20, 2017 at 10:57 am

        So easy. You’ll wonder why you never made your own before.

        Reply
    7. Chago

      October 25, 2018 at 1:50 pm

      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!!!

      Reply
      • Maggie Unzueta

        December 11, 2018 at 2:59 pm

        Oh man! Your recipe sounds good. Yes, you can add all those things.

        Reply
    8. Maggie Unzueta

      December 11, 2018 at 2:36 pm

      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?

      Reply
    9. Mike

      May 30, 2019 at 4:02 am

      wow its great and delicious Post shared by you i really loves to read this again or best idea for cooking this pinto beans

      Reply
    10. Emily

      September 14, 2020 at 8:32 am

      5 stars
      I love pinto beans and just recently started making them at home instead of buying them. I’m so glad I found your recipe!

      Reply
      • Maggie U

        September 15, 2020 at 12:20 pm

        Pinto beans are the best! Hope you try this recipe.

        Reply
    11. Taleen | Just As Tasty

      September 14, 2020 at 11:48 am

      5 stars
      Yum! I’ve never attempted to cook pinto beans but love how simple this is. Thanks for the recipe!

      Reply
      • Maggie U

        September 15, 2020 at 12:17 pm

        Glad you enjoyed this. Hope you try it!

        Reply
    12. Christina

      September 14, 2020 at 12:33 pm

      5 stars
      How delicious!

      Reply
      • Maggie U

        September 15, 2020 at 12:17 pm

        Right? Hope you try it!

        Reply
    13. Amy

      September 14, 2020 at 5:04 pm

      5 stars
      What a great recipe! And I agree about using organic canned or vacuum packed beans. They are so much better.

      Reply
      • Maggie U

        September 15, 2020 at 12:15 pm

        Thank you! Glad you enjoyed this

        Reply
    14. Rachael

      September 14, 2020 at 5:40 pm

      5 stars
      So simple yet so flavorful and filling! Thank you!

      Reply
      • Maggie U

        September 15, 2020 at 12:15 pm

        Simple is sometimes better

        Reply
    15. Capri Lilly

      September 14, 2020 at 6:08 pm

      5 stars
      Thank you for the great tips, my beans came out perfect.

      Reply
      • Maggie U

        September 15, 2020 at 12:14 pm

        Glad you liked this recipe!

        Reply
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