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.
Servings: 4 cups
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.
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.
Then add 1 cup of water.
Return to a gentle boil.
Check if tender.
If needed, cook until tender.
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.
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