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.
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.