Mexican Pinto Beans Frijoles de la Olla

Prep Time: 10 minutes (plus 8 hours soaking)
Cook Time: 2 – 3 hours
Total Time: 10 hours 10 minutes (mostly hands-off)
Yields: 6 servings

Cooking Intensities

• Hands-On Effort: Low

• Skill Level: Beginner

• Cooking Process: Simmering / Slow Cooking

Equipment

• A large clay pot (olla de barro), Dutch oven, or heavy-bottomed stockpot with a tight-fitting lid.

• Colander

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Ingredients

• 1 lb (about 2 ½ cups) dry pinto beans, picked over and rinsed

• 1 medium white onion, quartered

• 3-4 cloves garlic, lightly smashed

• 1-2 sprigs fresh epazote (optional, but traditional)

• 2 tablespoons lard, bacon drippings, or avocado/olive oil (for a vegetarian version)

• 10 cups water, plus more as needed

• 1 ½ teaspoons fine sea salt, plus more to taste

For Serving (Optional)

• Chopped fresh cilantro

• Diced white onion

• Crumbled queso fresco or cotija

• Sliced radishes

• Warm corn tortillas

• Mexican crema

• Salsa of your choice

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Instructions

Step 1: The Soak (Optional but Recommended)

Place the rinsed pinto beans in your large cooking pot. Cover them with at least 3 inches of cold water. Let them soak for at least 8 hours or overnight at room temperature. This step significantly reduces the cooking time and helps the beans cook more evenly.

• Quick Soak Method: No time to soak? Place the beans in the pot, cover with water, and bring to a boil. Boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour. Drain and proceed.

Step 2: The Initial Cook

Drain and rinse the soaked beans. Return them to the pot. Add the 10 cups of fresh water, the quartered onion, smashed garlic cloves, epazote (if using), and the fat (lard, bacon drippings, or oil).

Important: Do not add the salt yet. Adding salt at the beginning can sometimes toughen the bean skins.

Bring the pot to a rolling boil over high heat. Once boiling, reduce the heat to low to maintain the gentlest possible simmer. You should see only occasional bubbles breaking the surface.

Step 3: The Long, Gentle Simmer

Partially cover the pot, leaving a small crack for steam to escape. Let the beans simmer gently for 1 ½ to 2 ½ hours.

• If using a clay pot: The cooking time might be slightly longer, and the beans will have a distinct, wonderful earthy flavor. Ensure you heated the clay pot gradually to avoid cracking.

• Stir occasionally and check the water level. The beans should always be submerged by about an inch of liquid. If needed, add more hot water from a kettle.

The beans are done when they are incredibly tender, creamy inside, and the broth has thickened slightly. They should smash easily between your fingers or against the roof of your mouth.

Step 4: Seasoning and Finishing

Once the beans are perfectly tender, it’s time to season. Stir in the 1 ½ teaspoons of salt. Start with this amount, let it dissolve into the broth, then taste. Add more salt as needed, usually another ½ to 1 teaspoon, until the flavor of the broth is rich and balanced.

Let the beans simmer for another 5-10 minutes after adding the salt to allow the seasoning to meld. Remove and discard the onion quarters, garlic skins, and epazote sprigs.

Step 5: Serving Your Frijoles de la Olla

Ladle the hot beans with plenty of their savory broth (the caldillo) into deep bowls. This broth is liquid gold—don’t waste it!

Garnish generously with your favorite toppings: a sprinkle of chopped cilantro, diced raw onion, crumbled queso fresco, and a few sliced radishes for crunch. Serve immediately with a stack of warm corn tortillas for dipping and scooping.

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The Last of the Recipe: Storage & Reheating

• Refrigeration: Allow the beans to cool completely. They can be stored in their cooking liquid in an airtight container in the refrigerator for up to 5 days. The broth will continue to thicken as they sit.

• Freezing: Frijoles de la Olla freeze beautifully. Portion them with their liquid into freezer-safe containers or bags. They will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.

• Reheating: Reheat gently in a saucepan over low heat, stirring occasionally. You will likely need to add a splash of water to thin the broth back to your desired consistency.

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Nutrition Information

Please note: This is an estimate based on the listed ingredients, excluding optional garnishes. Nutritional values can vary based on specific brands and measurements.

Serving Size: About 1 cup of beans with broth
Servings: 6

The nutritional highlights of this recipe are its high fiber and plant-based protein content, making it an excellent choice for heart and digestive health. It is also a good source of essential minerals like iron, magnesium, and folate.

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A Final Note

Frijoles de la Olla is more than a recipe; it’s a tradition. It’s the taste of an abuela’s kitchen, a lesson in patience, and a celebration of how simple ingredients can create profound nourishment. Make a big pot, enjoy some tonight, and cherish the fact that they will be even better tomorrow. ¡Buen provecho