Frijoles de la Olla (Authentic Mexican Pot of Pinto Beans)

There’s something deeply comforting about a warm pot of Frijoles de la Olla, simmering slowly on the stovetop, just like abuela used to make. This traditional dish is a staple in Mexican kitchens—humble, hearty, and full of flavor. Made with just a handful of ingredients, these beans are perfect as a side, the base for refried beans, or even a main meal with warm tortillas, queso fresco, and a sprinkle of chopped onions and cilantro. Cooking them the old-fashioned way—with patience and care—yields a creamy texture and rich broth that’s unmatched by canned beans.

Ingredients:

• 2 cups dried pinto beans, rinsed and picked over

• 1 small white onion, peeled and halved

• 2 cloves garlic, peeled (optional)

• 1–2 bay leaves

• 8 cups water (or enough to cover the beans by 2 inches)

• 1 ½ tsp salt (add toward the end of cooking)

Optional additions for more flavor:

• A pinch of epazote (traditional herb to aid digestion and enhance flavor)

• 1 tbsp lard or olive oil

• Instructions:

  1. Soak the Beans (Optional but Recommended):
     Place beans in a large bowl, cover with water by 2–3 inches, and soak overnight. Drain and rinse before cooking.
     No time? Use the quick soak method: Bring beans and water to a boil, boil 2 minutes, turn off the heat, cover, and let sit for 1 hour. Drain and rinse.

  2. Cook the Beans:
     In a large olla de barro (clay pot) or heavy pot, add the soaked beans, fresh water, onion halves, garlic, and bay leaves. Bring to a gentle boil over medium heat.

  3. Simmer Slowly:
     Reduce heat to low and simmer uncovered for about 1.5 to 2.5 hours, or until beans are tender and creamy. Add more water if needed to keep the beans covered.

  4. Season Toward the End:
     When beans are nearly done, stir in the salt and optional lard or olive oil. Simmer another 15–20 minutes.

  5. Serve:
     Remove onion and bay leaves before serving. Ladle beans into bowls with their broth and serve with tortillas, crumbled cheese, chopped cilantro, or use them in other recipes like refried beans or charro beans.

  6. Tips & Notes:

     • Cooking in a clay pot gives a deep earthy flavor but a regular stockpot works just fine.

     • Freeze leftovers in their broth to preserve texture and flavor.

     • These beans get even better the next day!

     • Let me know if you’d like to see a refried bean version, or how to can them in a jar for storage!