Absolutely! Here’s an authentic recipe for Frijoles de la Olla — traditional Mexican pot-cooked pinto beans that are simple, hearty, and packed with natural flavor. This recipe highlights the pure, earthy taste of the beans, perfect as a side or base for many Mexican dishes.
🇲🇽 Authentic Mexican Pot of Pinto Beans (Frijoles de la Olla)
🕒 Total Time: 2–3 hours (includes soaking and cooking)
🍽️ Serves: 6–8
🧾 Ingredients
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2 cups dried pinto beans
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8 cups water (or enough to cover beans)
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1 medium white onion, peeled and halved
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3 cloves garlic, peeled
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1 tsp salt (add towards the end)
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Optional: 1–2 dried bay leaves
👩🍳 Instructions
1. Soak the Beans (Optional but recommended)
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Rinse the beans under cold water.
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Soak in plenty of water for 6–8 hours or overnight. This reduces cooking time and improves digestibility.
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Drain and rinse again before cooking.
2. Cook the Beans
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Place soaked beans in a large pot or Dutch oven. Add fresh water (about 8 cups or enough to cover beans by 2 inches).
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Add onion halves, garlic cloves, and bay leaves if using.
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Bring to a boil over high heat, then reduce heat to low and simmer, uncovered or partially covered, for 1.5 to 2 hours or until beans are tender. Stir occasionally and skim off any foam. Add more water as needed to keep beans submerged.
3. Season the Beans
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When beans are tender, add salt to taste (about 1 tsp).
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Simmer another 10 minutes to allow salt to absorb.
4. Serve
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Remove onion, garlic, and bay leaves before serving.
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Serve hot, with some of the cooking liquid (broth).
🍽️ Serving Suggestions
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Use as a side dish with rice, tacos, or grilled meats.
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Spoon over tostadas or use as a filling for burritos and quesadillas.
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Garnish with chopped cilantro, diced onion, or a squeeze of lime for extra flavor.
💡 Tips & Variations
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For smoky flavor, add a small piece of smoked ham hock or bacon during cooking.
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For extra richness, sauté some diced onion and garlic and add to the beans after cooking.
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If short on time, skip soaking and cook beans longer (about 2.5 to 3 hours).