🫘 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!