Mexican Pot of Beans Recipe (Frijoles de Olla)

A creamy, soft, and savory bowl of Mexican beans is the perfect side or even main for any meal! Mexican pot of beans or Frijoles de olla, as they’re known in Mexico, are a classic and delicious dish you’ll want to make for a cozy night in.

My mom makes these beans almost every week, and they’re a staple in many Mexican homes. They’re a classic side that pairs perfectly with Mexican rice, calabacitas, enchiladas, and more. Simple and comforting, they’re perfect for a traditional Mexican meal. This family recipe is inspired by the pot of beans my mom always makes.

I like to eat these beans garnished with finely chopped onion and fresh cilantro for a bright, fresh taste. They’re super versatile, so you can top them with any garnishes you like.

What are Frijoles de Olla?

Frijoles de olla or beans from the pot in English, are a traditional Mexican dish, typically served as a side or sometimes as a main. It’s the most basic form of preparing beans in Mexican cuisine. The beans are usually simmered in water along with onion, garlic, and in some regions of Mexico epazote or cilantro as well.

Learning how to prepare a pot of beans is one of the most important basic techniques in Mexican cuisine. There are several dishes that derive from frijoles de olla such as, refried beans, charro beans, or frijoles puercos. I like the versatility of this dish because as mentioned before, once they’re cooked you can add any toppings or garnishes you like.

What type of Beans to Use?

The most popular types of beans used for frijoles de olla are pinto beans and black beans. Depending on the region of Mexico this can vary. In northern Mexico pinto beans are the common choice, but in the central and southern regions black beans are used more often. There are many other varieties of beans used in Mexico like bayo beans or mayacoba beans as well. You could honesty use any variety of bean to cook a Mexican pot of beans, such as navy, kidney, or cranberry beans. The most important thing is to learn the technique and use the classic ingredients for these beans.

How to make a Frijoles de Olla?

1. Transfer beans to a colander and remove any broken beans, as well as any rocks or debris you may find.
2. Rinse beans under running water and drain.
3. Transfer beans, onion, and garlic to a medium or large pot. Add enough water to cover the beans by about 2 to 3 inches.

4. Remove any beans that float to the top as you add the water, these beans are too old or damaged and won’t cook properly.
5. Bring the water to a boil and then reduce to low heat. Once the water is simmering cover the pot on cook for about 1 1/2 to 2 hours or up to 3 hours. (See notes)
6. Check the beans after 1 1/2 hours, if they are soft season with salt and stir. If not yet soft, wait until beans soften to add salt. (See notes)
7. Simmer for another 15 minutes to let the salt incorporate throughout the pot of beans and until the beans are very soft.
8. You’ll know when they are ready when you can easily mash the beans with a fork.

Tips and Suggestions

1. Make sure to rinse beans well and to remove broken or damaged beans.
2. Remove any rocks or debris you may find as well.
3. Feel free to use any variety of beans you like. Some common ones are navy beans, black bean, bayo beans, cranberry beans, and many more.
4. Some beans may take longer than others too cook, depending the age of the beans and on the variety of beans.
5. Check to see if your beans are soft ready after about 1 1/2 hours. If they are this is when to add the salt. If the beans are not soft yet, continue cooking until they get soft and then add the beans. Adding the salt too early in the cooking can cause the skins of the beans to toughen and they won’t end up as soft and tender.
6. Check to see if the beans are ready by getting one or two beans and transferring the to a plate or bowl. Try mashing them with a fork or spoon, If they easily mash or break they are ready.

How to Store Frijoles de Olla

These beans can be stored in the refrigerator for up to 4 days or in the freezer for up to 3 months. Make sure to store in an airtight container.

How to reheat Frijoles de Olla

To reheat these beans place them in a pan or pot with some of their cooking liquid or enough to cover the bottom of the pan. Turn heat to medium and let the beans reheat for an about 5 to 10 minutes, stirring occasionally so they don’t stick. You can also reheat them in the microwave. Place them in a microwave safe bowl with some of their cooking liquid and microwave for 30 seconds. If they need more time, microwave for another 30 seconds until they are reheated.

How to Eat Frijoles de Olla

Frijoles de olla can be served as a side with enchiladas, mole, barbacoa, and many other dishes. They can be eaten with or without their cooking liquid. They also make a good main dish, I like to eat these beans in a bowl with some of the cooking liquid. I garnish them with some finely chopped white onion, cilantro, and some grated, shredded, or crumbled cheese. For a spicy flavor I sometimes like to add sliced or finley chopped serrano or jalapeño chiles.

These beans are very versatile because once they’re cooked, you can flavor them or garnish them how ever you like. For example you could add some ground spices like cumin, garlic powder, cayenne, or paprika. You could also garnish with parsley, cilantro, onions, radish, or chile peppers. You won’t get bored of eating these beans because the different flavor combinations are almost endless!

I hope you enjoy this frijoles de olla recipe. Please let me know in the comments below if you make it and how it went.

Gracias y provecho!

Raul

Mexican Pot of Beans (Frijoles de Olla)

Frijoles de olla or Mexican pot of beans, is a traditional dish made with dried pinto or black beans, white onion, garlic, salt, and water. The beans are gently simmered for a few hours until soft and tender.

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Prep Time 10 minutes mins

Cook Time 2 hours hrs

Servings: 6 people

Course: Side Dish

Cuisine: Mexican

Ingredients Method Notes

Ingredients

  

• 1 lb pinto beans
• 1/2 white onion
• 2 garlic cloves
• 1 tbsp salt or to taste

Method

 

1. Transfer beans to a colander and remove any broken beans, as well as any rocks or debris you may find.
2. Rinse beans under running water and drain.
3. Transfer beans, onion, and garlic to a medium or large pot. Add enough water to cover the beans by about 2 to 3 inches.
4. Remove any beans that float to the top as you add the water, these beans are too old or damaged and won't cook properly.
5. Bring the water to a boil and then reduce to low heat. Once the water is simmering cover the pot on cook for about 1 1/2 to 2 hours or up to 3 hours. (See notes)
6. Check the beans after 1 1/2 hours, if they are soft season with salt and stir. If not yet soft, wait until beans soften to add salt. (See notes)
7. Simmer for another 15 minutes to let the salt incorporate throughout the pot of beans and until the beans are very soft.
8. The beans are ready when you can easily mash the beans with a fork or the back of a spoon.

Notes

1. Make sure to rinse beans well and to remove broken or damaged beans.
2. Remove any rocks or debris you may find as well.
3. Feel free to use any variety of beans you like. Some common ones are navy beans, black bean, bayo beans, cranberry beans, and many more.
4. Some beans may take longer than others too cook, depending the age of the beans and on the variety of beans.
5. Check to see if your beans are soft ready after about 1 1/2 hours. If they are this is when to add the salt. If the beans are not soft yet, continue cooking until they get soft and then add the beans. Adding the salt too early in the cooking can cause the skins of the beans to toughen and they won’t end up as soft and tender.
6. Check to see if the beans are ready by getting one or two beans and transferring the to a plate or bowl. Try mashing them with a fork or spoon, If they easily mash or break they are ready.