Here’s a detailed, traditional recipe for Mexican Pinto Beans – Frijoles de la Olla, a staple in Mexican households. These are simple, nourishing beans cooked slowly until tender in a clay pot (olla) or regular pot, flavored with aromatics like onion and garlic.
🇲🇽 Frijoles de la Olla (Mexican Pinto Beans)
🫘 Ingredients:
-
2 cups dried pinto beans
-
1/2 white onion (peeled, left in large piece or halved)
-
2–4 cloves garlic (peeled and lightly smashed)
-
8 cups water (or enough to cover beans by 2–3 inches)
-
Salt to taste (about 1–2 tsp, added at the end)
Optional:
-
1–2 sprigs of epazote (a traditional Mexican herb) or a bay leaf
-
1 tbsp oil or lard (adds richness, optional)
🔪 Instructions:
1. Sort & Rinse
-
Rinse beans thoroughly to remove dust and debris.
-
Discard any broken or shriveled beans.
2. Soak (optional)
-
Quick soak: Boil beans for 5 minutes, turn off heat, let sit for 1 hour.
-
Overnight soak: Soak in cold water for 6–12 hours.
-
Drain and rinse before cooking.
🌿 Soaking shortens cooking time and reduces gas-causing compounds, but it’s optional.
3. Cook the Beans
-
Add beans to a large pot (or traditional clay olla).
-
Cover with fresh water (about 3 inches above the beans).
-
Add onion, garlic, and optional epazote or bay leaf.
-
Bring to a boil over medium-high heat.
4. Simmer
-
Reduce heat to low.
-
Simmer gently for 1.5 to 2.5 hours, partially covered.
-
Check occasionally, adding hot water if needed to keep beans submerged.
5. Season
-
When beans are tender but not falling apart, add salt to taste.
-
Simmer for another 15–20 minutes to absorb flavor.
6. Serve
-
Serve hot, in their flavorful broth.
-
Garnish with chopped onions, cilantro, jalapeños, lime, or queso fresco if desired.
🍴 Serving Suggestions
-
As a side dish for tacos, carne asada, enchiladas, or tamales.
-
Served over white rice or with warm corn tortillas.
-
Mashed or blended into refried beans (frijoles refritos).
-
Used in charro or borracho beans with added bacon, tomato, jalapeño, and even beer.
📝 Tips:
-
Don’t add salt early—it can toughen the beans’ skins.
-
Use a Dutch oven or clay pot for the most authentic flavor.
-
Make extra and freeze leftovers in their broth for quick meals.
🔁 Storage:
-
Keeps in fridge: up to 5 days
-
Freeze in broth: up to 3 months
Would you like a slow cooker version, instant pot version, or how to turn these into refried beans or charro beans?