How to Make Frijoles de la Olla (Authentic Mexican Pinto Beans)

(Spoiler: It’s easier and tastier than you think.)

Have you ever had that moment where you’re craving something warm, earthy, and soul-soothing — but everything in your pantry just feels… meh? That’s when Frijoles de la Olla comes in like a culinary superhero. This simple, humble pot of beans is where cozy meets flavorful, and where tradition hugs your tastebuds. So… how do you make frijoles de la olla the right way?

Let’s dive in. You’re gonna love this.

What Are Frijoles de la Olla?

Frijoles de Olla, literally “beans from the pot”, is a staple in Mexican cooking. It’s not just about boiling beans. Nah. It’s about building flavor, tradition, and comfort. We’re talkin’ about slow-cooked pinto beans (or sometimes black beans) simmered with onion, garlic, and a pinch of love.

Some people eat ‘em straight outta the pot. Others refry them. Some blend them. But they always start here.

Why You’ll Wanna Learn This

Because once you know how to cook pinto beans the authentic way, you’ve got yourself the base for:

• Tacos
• Burritos
• Soups
• Sopes
• Chilaquiles
• Or heck, just a warm bowl with some queso fresco on top

It’s basically your culinary cheat code.

What You’ll Need (Yeah, It’s That Simple)

Basic Ingredients

You see? No rocket science here.

Step-by-Step: How to Make Frijoles de la Olla

Soak the Beans (Optional but recommended)

If you’re not in a rush, soak your beans overnight. Helps them cook faster and makes ‘em easier on the stomach. But if you forget — no sweat. Just add extra cooking time.

Rinse & Sort

Always pick through your beans. Nobody wants a rogue pebble in their taco. Rinse ‘em well.

Boil It Up

Dump the beans in a large olla or pot. Cover with water. Toss in your onion and garlic. No fancy moves here — just let them simmer gently.

Simmer & Chill

Keep it on low heat. This ain’t a sprint. Let them do their thing for about two to three hours, adding water if it gets too low.

When they’re creamy and soft? You’re done.

Add salt at the end, or they’ll get tough. Trust the process.

How to Cook Pinto Beans If You’re Short on Time

Yup, you can pressure cook or Instant Pot it. We get it. Life’s busy. Here’s a quick look:

But we won’t lie — slow is best.

Flavor Boosts You Can Add

Want to spice things up? Go for it.

• Bay leaves – for depth
• Chiles (dried or fresh) – for kick
• Cumin – warm earthy vibes
• Ham hock or bacon – if you’re feeling meaty

What To Serve with Frijoles de la Olla

Frijoles de olla play nice with just about everything. But if you need ideas:

• White rice
• Corn tortillas
• Queso fresco
• Sliced avocado
• Fresh cilantro
• Salsa verde or roja

Real Talk: Why Frijoles de la Olla Matter

Because food isn’t just food. It’s memories. It’s culture. It’s your abuela standing by the stove humming to herself while that bean pot bubbles away. It’s knowing that sometimes the simplest things are the most nourishing — body and soul.

And guess what? You just learned how to make frijoles de la olla like a pro.

FAQ — Quick Bean Wisdom

What beans should I use for frijoles de la olla?
Traditionally, pinto beans. But black beans or peruano beans work too.

Do I really have to soak the beans?
Nah, but it helps. Makes ’em cook faster and a lil’ gentler on your stomach.

Can I freeze leftovers?
Absolutely. Beans freeze like champs. Just cool them first.

What if I don’t have epazote?
No worries. It adds depth, but it’s optional. You could use oregano or bay leaves instead.

Is there a way to make them spicier?
Throw in a dried chile de árbol or two while cooking. Boom. Instant kick.

Como Hacer Frijoles de la Olla — En Resumen

Let’s break it down one more time in case you’re scanning:

• Soak if you can
• Rinse well
• Add water, onion, garlic, and cook low and slow
• Salt goes in last
• Customize with chiles, herbs, and spices if you want

Simple. Cozy. Real.

More Bean Recipes

Steak and Beans and Onions Recipe

Squash and Kidney Beans

Conclusion: You’ve Got This

So yeah, there it is. You now know how to make frijoles de la olla, or if you’re feeling spicy, como hacer frijoles de la olla the real way — the way generations have done it. It’s not just a recipe. It’s heritage. It’s heart. And honestly? It’s freakin’ delicious.

Don’t overthink it. Just cook with love, keep the water simmering, and enjoy the quiet magic of a pot of beans doing its thing.

Got questions? Want to share your bean adventures?
Contact us via the web. We’re always down to talk frijoles.

Frijoles de la Olla (Authentic Mexican Pinto Beans)

Frijoles de la Olla — also known as traditional Mexican pot beans — are simple, slow-cooked pinto beans simmered with onion, garlic, and optional herbs like epazote. This timeless recipe brings out deep, earthy flavors using just a few pantry staples. Whether you serve them plain, refried, or as the base for tacos and burritos, they're a delicious, comforting essential in any Mexican kitchen. In this guide, you'll learn how to prep, cook, customize, and serve the perfect pot of beans with ease. Ideal for both beginners and seasoned home cooks looking to capture authentic taste and tradition in every bite.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 40 minutes mins

Course Side Dish

Cuisine Mexican

Servings 6

Calories 150 kcal

Ingredients

  

• 2 cups dried pinto beans rinsed and picked over
• 8 cups water or more as needed
• 1/2 white onion peeled
• 2-3 garlic cloves smashed
• 1 sprig epazote optional
• Salt to taste

Instructions

 

• – Optional: Soak the beans overnight in plenty of water. Drain before cooking.
• – In a large pot or traditional **olla de barro**, add the rinsed beans and 8 cups of fresh water.
• – Add the onion, garlic, and epazote (if using). Bring to a boil.
• – Lower the heat and simmer uncovered for about 2 to 2.5 hours, stirring occasionally.
• – Check water levels periodically and add more as needed to keep the beans submerged.
• – Once beans are tender and creamy, season with salt to taste. Simmer for 10 more minutes to absorb the seasoning.
• – Remove onion and epazote before serving.

Notes

– **Do not add salt at the beginning**; it can make the beans tough.

– These beans can be served as-is, blended, or turned into refried beans.

– Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.

Keyword Beans, Comfort Food, Gluten-Free, Mexican Food, Vegetarian