Simple, hearty, and deeply rooted in Mexican tradition, Frijoles de la Olla (Beans from the Pot) are a foundational comfort food. Cooked slowly in a clay or heavy pot, these pinto beans are rich in earthy flavor, needing just a few ingredients to shine. Serve them as a side, mash for refried beans, or enjoy them in tacos, soups, or simply with warm tortillas.
Ingredients:
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2 cups dried pinto beans, rinsed and sorted
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8 cups water
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1 small white onion, peeled and halved
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2 garlic cloves, peeled
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1–2 teaspoons salt (to taste)
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Optional: 1–2 epazote leaves or a pinch of baking soda (to aid digestion)
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Instructions:
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Soak the Beans (Optional but recommended):
Place the rinsed beans in a large bowl and cover with water. Soak for at least 8 hours or overnight. Drain before cooking. -
Cook the Beans:
In a large olla de barro (clay pot) or heavy-bottomed pot, add the soaked beans, 8 cups of fresh water, onion, garlic, and epazote if using. -
Simmer Gently:
Bring to a boil over medium-high heat. Reduce heat to low, cover slightly, and simmer for 1.5 to 2.5 hours, or until beans are tender. Skim any foam off the top as they cook. -
Season with Salt:
Add salt only after the beans are soft (adding it too early can toughen the skins). Stir and simmer 10 minutes more. -
Serve:
Enjoy hot in a bowl with their broth, alongside rice, tortillas, or your favorite main dish. They can also be refrigerated and used throughout the week in a variety of Mexican recipes.Serving Ideas:
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Topped with queso fresco, cilantro, and a drizzle of olive oil
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Mashed and fried into refried beans
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Added to tacos, enchiladas, or breakfast eggs
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With salsa and warm handmade tortillas
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Tip: For deeper flavor, cook with a ham hock or pork rind, or add a chile de árbol for heat.
Let me know if you’d like a jar full or refried version too!
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