🤎 Mexican Pinto Beans (Frijoles de la Olla)
Simple, hearty, and full of soul — Frijoles de la Olla (literally “beans from the pot”) are a Mexican classic that has been passed down through generations.
Made with pinto beans simmered slowly with onion, garlic, and a pinch of salt, this dish is humble yet incredibly satisfying. It’s the foundation for so many Mexican favorites — from refried beans (frijoles refritos) to bean tacos, burritos, and tostadas.
Whether you cook them on the stovetop, in an Instant Pot, or a slow cooker, these beans are nutritious, affordable, and absolutely delicious.
🫘 Ingredients:
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2 cups dried pinto beans
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6 cups water (or enough to cover beans by 2 inches)
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½ onion (white or yellow)
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2 garlic cloves, peeled
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1 tsp salt (add after cooking to keep beans tender)
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Optional: 1 bay leaf or small piece of epazote (for flavor)
Optional Toppings or Add-Ins:
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Fresh cilantro
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Chopped tomato or jalapeño
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Crumbled queso fresco
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A squeeze of lime
👩🍳 Instructions:
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Rinse & Soak (Optional):
Rinse beans under cool water. For softer beans, soak overnight or use the quick soak method (boil 5 minutes, rest 1 hour, then drain). -
Cook the Beans:
Add beans, water, onion, garlic, and bay leaf (if using) to a large pot. Bring to a boil, then reduce to a gentle simmer. -
Simmer Slowly:
Cook uncovered for 1.5 to 2 hours, stirring occasionally, until beans are tender. Add more water if needed to keep them submerged. -
Season:
Once tender, add salt to taste. Stir well and simmer another 10 minutes to let the flavors blend. -
Serve:
Serve warm in bowls with broth, topped with cilantro, queso fresco, or a splash of lime.
🌿 Tips & Variations
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Use black beans or peruano beans for regional variations.
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For a smoky flavor, add a small piece of bacon or chorizo while simmering.
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To make refried beans, mash cooked beans in a skillet with oil or butter and fry until creamy.
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Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
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