Frijoles De La Olla

Frijoles de la olla is a traditional Mexican dish made with whole beans that have been slow-cooked in a clay pot or a large pot on the stove.

Course Side Dish

Cuisine Mexican

Prep Time 10

Cook Time 2 30

Total Time 2 40

Servings cups

Calories 89kcal

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)

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.

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.