Make Frijoles De La Olla like a pro! This is a simple recipe for the classic Mexican beans that are slow-cooked in a clay pot or a large pot on the stove. These beans are super nutritious and make a great addition to your diet. Once you have this basic recipe down, you’ll be able to enjoy them with many dishes!
These are simple but delicious stewed beans that are perfect as a side dish or as a main meal. They’re made with pinto beans, onion and garlic (optional), and are perfect for your next Mexican meal.
In Spanish, de la olla means “cooked in a clay pot,” which is how dried beans were traditionally prepared in Mexico. The abuelas (grandmas) used to say that everything cooked in a olla de barro would taste better, but to me, the real secret is using the best-quality beans you can find. My favorite type is pinto beans since they come out creamy and not mushy.
This recipe is the base to cooking beans. Once you have a pot of beans, you can make many more recipes out of them! You can make Frijoles Charros, Refried Beans, Frijoles Puercos and even Refried Black Beans if you cook black ones.
Ingredients
Beans are super nutritious and they make a great addition to your diet. Once you have this basic recipe down, you’ll be able to enjoy them with many dishes!
- Pinto beans – Frijoles Pintos are my go to beans are always pinto but this recipe works perfect with (or black or yellow beans as well).
- White onion garlic cloves – These two ingredients are optional but they add lots of flavor to the beans. Sometimes I don’t add them and my beans still turn out delicious!
- Kosher or sea salt. Also, some people add a bay leaf but I don’t think it’s necessary. It’s up to you!
How To Make Frijoles De La Olla
This is a visual overview of the steps to make this recipe. See the detailed list of ingredients & instructions in the recipe card below.
- Rinse the beans thoroughly under running water and place in a large bowl. Add enough water to cover them by at least 2 inches. Set aside to soak at room temperature for at least 3 hours and up to overnight.
- The beans will expand in the soaking water so make sure to give them plenty room for this.
- When ready to cook, drain the soaked beans and rinse them again under running water.
- In a large pot, Mexican olla, or dutch oven, add the beans, water, garlic and onion.
- Bring to a boil over high heat, then reduce to a low simmer.
- Cover with a lid and cook on medium-low heat for 1 ½ hours. Add the salt, mix well and then taste and adjust the seasoning if needed.
- Cooked (covered) for another 30 minutes or until the beans are tender and creamy but not falling apart, about 2 hours.
Serve hot with rice, corn tortillas, or any other dish of your choice.
To test when the beans are done, remove 2 or 3 beans from the pot and taste them or squeeze with a spoon. They will be done when the entire bean is tender.
How To Clean The Beans
Even if you buy the beans packaged in bags, they’re very dirty and need to be rinsed a couple of times before cooking.
- Place the beans in a large bowl and cover with water. With your hand, squeeze the beans until you see they release most of the dirt.
- Drain the dirty water and repeat the process.
- Now they’re ready to soak.
Soaking the beans
You don’t have to soak the beans but I highly recommend it. If you have the time please do so! Here are a few good reasons for soaking the beans before cooking:
- Reduces cooking time: It helps to soften them and reduce their cooking time, which can save you time and electricity!
- Reduces gas and bloating: Soaking helps to remove some of the complex sugars that can cause these digestive issues.
- Enhances nutrient absorption: It helps to enhance the absorption of certain nutrients, such as iron and calcium, which are important for overall health.
Did you know that when your body gets used to eating beans, it makes less gases? It’s just a matter of acclimating your body to them.
Chef’s Tips & Notes
- Cover – When cooking on the stovetop, always keep the lid on while simmering. This helps to generate & trap more heat while minimizing the amount of water that evaporates.
- Important! When adding more water (if needed to keep the same level), make sure it’s boiling water. Otherwise your beans may turn into a blackish color and the water will look muddy.
- Cook on medium low to keep the beans whole and they don’t turn black.
Storing Leftovers
- In fridge: Store cooked beans in an airtight container for up to 1 week in the refrigerator
- Freeze: Place in an airtight container and freeze for up to 3 months.
- Reheating Instructions: Reheat any leftover frijoles de la olla in a saucepan on the stove. Heat on medium/low for 5 to 8 minutes or until it reaches your desired temperature.
MORE delicious…
Mexican Soups To Try
I hope you like this recipe! Share it, or leave a rating and comment below. For questions that need an answer right away, please contact me and I’ll get back to you asap. Gracias!!!! xx, Ana
Print Recipe:
Frijoles De La Olla
Ingredients
- 2 cups pinto beans (or black, yellow, etc)
- 6 cups water
- ¼ medium white onion peeled
- 1 garlic clove peeled
- ½ teaspoon kosher or sea salt or more to taste
Instructions
Soak the beans
- Rinse the beans thoroughly under running water and place in a large bowl. Add enough water to cover them by at least 2 inches. Set aside to soak at room temperature for at least 3 hours and up to overnight.2 cups pinto beans (or black, yellow, etc)
Cook the beans
- When ready to cook, drain the soaked beans and rinse them again under running water.
- In a large pot, Mexican olla, or dutch oven, add the beans, water, garlic and onion. Bring to a boil over high heat, then reduce to a low simmer.¼ medium white onion, 1 garlic clove, 6 cups water
- Cover and cook on medium-low heat for 1 ½ hours. Add the salt, mix well and then taste and adjust the seasoning as needed.½ teaspoon kosher or sea salt or more to taste
- Cooked (covered) for another 30 minutes until the beans are tender and creamy but not falling apart, about 2 hours total.
- If the liquid evaporates while cooking, add boiling water to maintain the same level of liquid.
- To test when the beans are done, remove 2 or 3 beans from the pot and taste them or squeeze with a spoon. They will be done when the entire bean is tender.
- Serve hot with rice, tortillas, or any other dish of your choice.
Muy Delish Notes:
- Important! When adding more water (if needed to keep the same level), make sure it’s boiling water. Otherwise your beans may turn into a blackish color and the water will look muddy.
- You don’t have to soak the beans, but it helps on cutting the cooking time and also helps to have less gas.
- Cook on medium low to keep the beans whole and to prevent the soup from turning black.
Add Your Own Private Notes
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Nutrition
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
Deliciosa receta, fácil y muy nutritiva 👏👏. ⭐️⭐️⭐️⭐️⭐️
Yum! I love frijoles de la olla,
Thank You Ana <3
I really enjoy making homemade frijoles de la olla! I love to add them to white rice to make morisquetas. So healthy too!