Frijoles de la Olla

What are Frijoles de la Olla?

Frijoles de la olla translates to “beans from the pot.” Traditionally, pinto beans were slow-cooked in a clay pot (known as an olla de barro) with nothing more than water and salt, and maybe with some onion and garlic tossed in for good measure. It sounds simple, but I promise—they’re amazing. 

I love how pure and fresh they taste straight from the pot. As soon as they were ready to eat I would fill a large bowl with frijoles, add some fresh salsa, and scoop them up with homemade flour or corn tortillas. It is the perfect meal—yummy, satisfying, and excellent for when times are tight.

Frijoles de olla are also so versatile. These authentic Mexican beans can be eaten fresh from the pot, turned into creamy refried beans, or mixed in with chorizo for a pop of spice and protein, just to name a few ideas. And, of course, they’re also perfect alongside all your favorite Mexican meals.

I realize not all American home cooks will have an olla (though if you want one, this is one of my favorites). Not to worry! I’ve included instructions for using a Dutch oven or Instant Pot below.

Ingredients & Equipment Needed 

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

• Dry Pinto Beans – I love keeping dried beans on hand in the pantry. Not only are they cheaper than canned, they’re also way tastier! This recipe also works with other popular Mexican dried beans like mayocoba, pinquito, or black beans.
• Onion – Optional, but excellent for added flavor. I usually add half a white onion, but feel free to swap with a yellow onion. Feel free to use both onion and garlic for an added flavor boost. 
• Salt – We’re going back to the basics, but we still need seasoning. Salt is added after the frijoles are cooked. If possible, use kosher salt or sea salt rather than iodized table salt, which can add a slightly bitter flavor. 
• Water – Start with cool, fresh water so as not to shock the beans. 
• Large Pot or Instant Pot – If you go for the stovetop method, I recommend using an enameled cast iron dutch oven or another heavy-bottomed option. 
• Colander – Rinsing and picking through your dried beans is essential for removing dirt, grit, and pebbles. Grab a colander with small enough holes that the beans can’t pop through.

How to Make Frijoles de la Olla

Below I offer two methods for making these Mexican pinto beans—in a dutch oven or in an Instant Pot. Either way, the first three steps are the same:

Step 1: Measure & Sort. Measure out the beans. Spread the beans over your counter so you can look for beans that are broken, discolored, or shriveled and remove them. There will also be small stones or pebbles that should be sorted out of the beans during this phase. Discard all of the undesirable pieces.

Step 2: Rinse. Place beans in a colander. Rinse the beans thoroughly with cool water.

Step 3: Soak. This step is not necessary, but your beans will be more plump and lighter in color, and, as my mom says, “mas bonitos.” Cover the dried beans with cold water by about 2 inches and soak for at least 1 hour or overnight before cooking. Drain and rinse before cooking using either method below.

Stovetop Method

Step 1: Bring to a Boil. Pour the drained beans into a large pot, and onion, if using. Add enough water to reach 3 inches over the beans, about 2 liters. Bring to a boil over medium-high heat. 

Step 2: Simmer. Reduce the heat, cover, and simmer until the beans are tender, about 3 – 4 hours, adding more hot water as needed; the beans absorb liquid. Every pot is different, so check your beans after 2 hours. Most take 3 – 4 hours, but my Le Creuset only takes 2 hours.

Step 3: Season. Add salt about one hour before complete. Serve immediately, or refrigerate beans when cooled.

Instant Pot Method

Step 1: Put Everything in the Pot. Place dried soaked beans, salt, onion, and water (2 liters) in an Instant Pot. Seal the lid.

Step 2: Cook. Use “manual” setting for 30 minutes of pressure.

Step 3: Natural Pressure Release. Allow pressure to naturally release, approximately 30 to 40 minutes. 

Step 4: Season beans to taste, then serve & enjoy!

Frequently Asked Questions 

Serving & Topping Suggestions

Whether eaten fresh from the pot or refried, these little morsels can create a slew of other recipes. Frijoles were the side dish of choice for breakfast, lunch, and dinner when I was growing up. 

One pot of these beans can evolve into so many other dishes. Some of my favorites include:

• Refrying them and making a vegetarian tostadas, molletes Mexicanos, huevos rancheros, or huaraches. 
• Using them for chili con carne, frijoles charros, or your favorite soups.
• Adding bulk to breakfast burritos, vegetarian burrito bowls, or making vegetarian enchiladas.

Expert Tips & Tricks

• Wait to add the salt. Among the bean-loving community, there’s a hearty debate about when to salt your beans. One school of thought is to wait to add salt (and acid, for that matter) until the beans become tender. This helps ensure the beans remain whole, leaving a prettier presentation. Adding salt too early can also change the texture of the beans, making them a bit tougher. That said, if you’re going the instant pot route, add salt at the beginning—they’re likely going to have split skins anyway, and adding the salt too late means it won’t have time to penetrate the whole bean.
• Simmer, don’t boil. You want to bring them to a boil at first, but don’t let the beans boil for more than 10 minutes. Reduce the heat to low, so the simmer is barely bubbling. This will also ensure your beans turn out “mas bonitos.”
• Add HOT water. When adding more water, make sure it’s boiling hot water. Otherwise your beans may darken in color. 
• Soak if you can, especially if they’ve been sitting on your shelf for an undetermined amount of time. Soaking does a few big things:
  • Reduces cooking time considerably, especially if you leave them overnight.
  • Ensures your beans cook evenly. If your bag of pintos has been hanging in your pantry for more than a year, they’ll be drier and will cook less evenly. Nobody wants crunchy frijoles! By soaking them first, they’ll plump up beautifully. NOTE: Because of this plumping action, make sure you give them plenty of water and space to expand.
  • Decreases phytic acid, the *ahem* musical compound in beans. For what it’s worth, the more beans you eat, the less susceptible your tummy will be to phytic acid’s effects.

Storage & Heating Instructions

• Refrigerate: Frijoles de la olla can be refrigerated for up to 5 days. 
• Freeze: They also freeze well for up to 6 months in these plastic containers—super handy for a last-minute dinner. Make sure you leave at least a ½ inch of headroom for the liquid to expand. 
• Reheat: To serve leftover Mexican pinto beans, allow them to defrost overnight in the fridge. If you’re heating up a single portion, you can zap them in the microwave. Otherwise, simmer them gently for about 10 minutes until warmed through.

More Mexican Bean Recipes 

• Frijoles Charros (Cowboy Beans)
• Mexican Chorizo Chili con Carne (Frijoles Enchilados)
• Frijoles Adobados
• Homemade Refried Beans + Video
• Slow Cooker Borracho Beans
• Instant Pot Black Beans