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Frijoles de olla or Mexican beans in a bowl garnished with cilantro, onion, and serrano chile slices.

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
Cook Time 2 hours
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.