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    Home » Recipes » Mexican » Frijoles de la Olla + VIDEO

    Frijoles de la Olla + VIDEO

    Last Updated November 9, 2022. 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
    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 reminds me of lugging an empty stock pot to the local tortilleria. They sold tortillas and beans.

    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 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.

    Recipes Using Pinto Beans

    Frijoles Puercos
    Bean Tamales
    Carne en Su Jugo
    Frijoles Charros

    Hand holding dried pinto beans.

    How to Cook Pinto Beans

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

    • Water
    • beans
    • 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”.

    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.

    Beans submerged in water in a pot.

    Soaking Methods

    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.

    When the beans are soaked, they absorb the water. They are bigger.

    Also check out this NO SOAK Instant Pot Pinto Beans recipe.

    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.

    Pro Tip:

    Test your beans after 45 minutes. They should almost be completely soft, add 1 cup of water and 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 better than the others.

    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.

    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:

    • Pluses: The beans are not soaked. Ready in no time.
    • Minuses: You can’t make a really BIG pot.

    This last method is perfect for refried beans or enfrijoladas.

    A bowl of pinto beans next to dried beans.

    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!

    Frijoles de la Olla is such a yummy Mexican side dish and perfect next to any recipe.

    Hungry for More?

    Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter, YouTube for my latest recipes and videos.

    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 44 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!

    Filed Under: Mexican, Mexican Basics, Recipes, 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. Leslie

      September 14, 2020 at 10:10 pm

      5 stars
      Great, classic recipe for cooking pinto beans!

      Reply
      • Maggie U

        September 15, 2020 at 12:09 pm

        So good right? We love this one too

        Reply
    2. Sarah James

      September 15, 2020 at 6:51 am

      5 stars
      I much prefer home cooked beans, you know exactly what is going into them. Canned beans have so many additives. Going to try your recipe soon.

      Reply
      • Maggie U

        September 15, 2020 at 12:09 pm

        This recipe is delicious. Hope you try it!

        Reply
    3. Esperansa Vidal

      November 21, 2021 at 5:38 pm

      My mother In law added Manteca to her beans while cooking maybe not healthy but theses beans were the best I have ever tasted. Not even a restaurant beans have ever topped them. Her beans s tortilla and home made salsa made in a mocajeta the best!♥️♥️ Love to her!

      Reply
      • Maggie Unzueta

        November 23, 2021 at 10:07 am

        That sounds wonderful! Especially with homemade salsa.

        Reply
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