🫘 Mexican Pinto Beans (Frijoles de la Olla)
Warm, hearty, and incredibly flavorful, Frijoles de la Olla are a traditional Mexican staple that brings comfort to any table. These slow-simmered pinto beans are infused with garlic, onions, green chiles, and herbs — perfect as a side, in burritos, or even on their own with tortillas. Simple ingredients, bold flavors, and a recipe passed down through generations.
✅ Why You’ll Love This Recipe
- Authentic and nourishing
- Naturally gluten-free and vegetarian/vegan (if using vegetable broth)
- Freezer-friendly for easy meal prep
- Great as a base for refried beans, soups, or tacos
🛒 Ingredients
Main Ingredients:
- 1 pound dried pinto beans, soaked overnight
- 2 tablespoons olive oil (or other neutral oil)
- ½ yellow onion, finely chopped
- 2–3 green onions, white and light green parts only, finely chopped
- 3 cloves garlic, minced
- ⅓ cup fresh cilantro, chopped
- 1 (4.25 oz) can chopped green chiles (like Ortega)
- 1 fresh jalapeño: mince half, leave the other half whole
- 4 cups vegetable or chicken broth
- 2 cups reserved bean soaking water (use as needed while cooking)
- 2 bay leaves
🍳 Instructions
Step 1: Soak the Beans
- Rinse the pinto beans well, then place in a large bowl and cover with several inches of water.
- Soak overnight (8–12 hours).
- Reserve 2 cups of the soaking water and discard the rest when ready to cook.
💡 Why soak? Soaking beans helps reduce cooking time and improves digestion.
Step 2: Sauté the Aromatics
- In a large Dutch oven or heavy pot, heat 2 tablespoons olive oil over medium heat.
- Add yellow onion and cook for 3–5 minutes until softened.
- Stir in the green onions, minced garlic, chopped cilantro, and minced half of the jalapeño. Cook for another 1–2 minutes until fragrant.
Step 3: Add the Beans and Liquids
- Add soaked beans to the pot, along with:
- Reserved 2 cups of soaking water
- 4 cups broth
- Canned green chiles
- Remaining half of the jalapeño (left whole)
- 2 bay leaves
- Stir everything together and bring to a boil.
Step 4: Simmer Low and Slow
- Once boiling, reduce the heat to low, cover, and simmer for 1 hour.
- After 1 hour, uncover and continue simmering for another hour, stirring occasionally.
- Add more soaking water or broth, ½ cup at a time, if beans become too dry or thick.
Step 5: Finish and Serve
- Check beans for doneness — they should be tender and creamy, but not mushy.
- Season with salt and black pepper to taste.
- Remove and discard the bay leaves and whole jalapeño before serving.
🥄 How to Serve Frijoles de la Olla
These beans are incredibly versatile! Serve them:
- As a side dish with grilled meats, rice, or enchiladas
- Inside tacos, burritos, or quesadillas
- Mashed into refried beans
- Topped with queso fresco, avocado, or a splash of lime juice
🌟 Pro Tips & Variations
- Skip the soak? You can use the “quick soak” method by boiling beans for 1 minute, then letting them sit covered for 1 hour before cooking.
- Add a smoky touch by tossing in a dried chipotle pepper or a pinch of smoked paprika.
- Make it heartier by adding cooked bacon or chorizo in Step 2.
🧊 Storage & Reheating
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm on the stove or microwave, adding a splash of broth if needed.
❓ FAQs
Can I use canned beans instead?
Yes, but you’ll miss out on the depth of flavor from slow-cooked dried beans. If using canned, skip the soaking and reduce the broth to about 1½–2 cups. Simmer for 20–30 minutes.
Are these spicy?
Not overly — the jalapeño adds mild warmth. For spicier beans, leave the seeds in or add an extra pepper.
Can I cook this in an Instant Pot?
Absolutely! Use the “Beans/Chili” setting or cook on Manual (High Pressure) for 30–35 minutes, then natural release for 15 minutes. Use only 5 cups of liquid total to prevent overflow.
📝 Recipe Card (Quick View)
| Ingredient | Amount |
|---|---|
| Pinto beans (dried) | 1 lb |
| Olive oil | 2 tbsp |
| Yellow onion | ½, finely chopped |
| Green onions | 2–3, chopped |
| Garlic cloves | 3, minced |
| Fresh cilantro | ⅓ cup, chopped |
| Green chiles (canned) | 1 (4.25 oz) can |
| Jalapeño | 1 (half minced) |
| Broth | 4 cups |
| Soaking water | 2 cups (as needed) |
| Bay leaves | 2 |
🌮 Final Thoughts
Frijoles de la Olla are more than just beans — they’re a heartwarming, flavorful part of Mexican culinary tradition. Whether served on their own, as a side, or part of a bigger meal, these beans bring richness and authenticity to your table.
¡Buen provecho!