Thank you for stopping by—truly. If you’ve been craving a bowl of comfort, something timeless and deeply nourishing, you're going to love this. Few dishes evoke home and heritage quite like Frijoles de la Olla, or Mexican pinto beans.
In my family, this was always more than just a side dish. A bubbling pot on the stove meant someone was home, someone was cooking, and something good was always on the way. Whether ladled into bowls, spooned over rice, or scooped up with a fresh tortilla, these beans carry generations of tradition and love.
Let’s bring this cherished staple to your kitchen.
🌟 Why You’ll Love This Mexican Pinto Beans Recipe
- Wholesome & nourishing – Packed with plant-based protein, fiber, and minerals
- Budget-friendly – Simple pantry staples, big flavor
- Easy to customize – Make them brothy, refried, spicy, or mild
- Perfect for meal prep – Batch-friendly and freezer-friendly
- Comfort food with roots – Authentic, slow-cooked flavor passed down through generations
🛒 Ingredients (Serves 4)
- 1 lb dried pinto beans
- 2 tbsp extra virgin olive oil
- ½ yellow onion, finely chopped
- 2–3 green onions, white & light green parts only, chopped
- 3 garlic cloves, minced
- ⅓ cup fresh cilantro, chopped
- 1 (4.25 oz) can chopped green chiles (like Ortega)
- 1 jalapeño pepper, stem and seeds removed, half minced
- 4 cups vegetable or chicken broth
- 2 cups reserved bean soaking water (add more as needed)
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
Optional additions: A dash of cumin, smoked paprika, or a squeeze of lime at the end
🔧 Equipment You’ll Need
- Dutch oven or large heavy-bottomed pot
- Large bowl (for soaking beans)
- Colander
- Wooden spoon or spatula
- Measuring cups and spoons
👩🍳 Step-by-Step Instructions
🥄 Step 1: Soak the Beans
- Rinse dried pinto beans and place them in a large bowl.
- Cover with cold water and soak overnight (8+ hours).
- Drain the next day, reserving 2 cups of soaking water.
🧄 Step 2: Sauté Aromatics
- In a Dutch oven, heat olive oil over medium heat.
- Add yellow onion and cook 3–5 minutes until soft.
- Stir in green onions, garlic, minced jalapeño, and cilantro.
- Sauté for another 1–2 minutes, until fragrant.
🍲 Step 3: Combine and Simmer
- Add soaked beans, reserved water, green chiles, remaining jalapeño half, broth, and bay leaves.
- Stir well and bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 1 hour.
🔥 Step 4: Cook Uncovered
- Remove lid and continue simmering uncovered for 1 more hour.
- Stir occasionally and add water/broth as needed to keep beans submerged.
✅ Step 5: Finish and Serve
- Once beans are tender and the liquid is slightly thickened, season to taste with salt and pepper.
- Discard bay leaves and jalapeño half.
- Serve warm with tortillas, rice, or your favorite main dish.
🧁 How to Serve Frijoles de la Olla
- 🍽️ As a side dish with enchiladas, grilled meats, or roasted veggies
- 🌮 As a taco filling, topped with avocado, cheese, or salsa
- 🍚 Over rice or quinoa for a simple, protein-packed bowl
- 🌮 Mash into refried beans with oil for tostadas or burritos
- 🌯 Serve with warm corn tortillas and lime wedges
🧊 Storage Tips
- Refrigerate: In an airtight container for up to 5 days
- Freeze: In meal-size portions for up to 2 months
- Reheat: On the stovetop with a splash of water or broth to loosen
🔥 Tips for Perfect Pinto Beans
- Soaking is key – It shortens cook time and improves digestibility
- Taste and adjust – Season in layers, especially as the beans finish cooking
- Use veggie broth – To keep it vegan without sacrificing flavor
- Add depth – A pinch of cumin or smoked paprika deepens the base
- Brighten at the end – A squeeze of lime wakes up the flavors beautifully
❓ Common Questions
Can I use canned beans instead of dried?
Yes, but the flavor and texture won’t be the same. For canned beans, reduce broth to 1–2 cups and simmer only 30 minutes after sautéing aromatics.
How spicy is this recipe?
Mild to moderate. For less heat, omit the jalapeño. For more kick, add a second jalapeño or a pinch of cayenne.
What’s the difference between these and refried beans?
Frijoles de la Olla are whole, brothy beans. Refried beans are typically mashed and sautéed with oil or lard.
🌿 Final Thoughts
Frijoles de la Olla are more than a recipe—they're tradition in a pot. Every scoop carries warmth, comfort, and a piece of Mexican culinary heritage. Whether you're serving them as part of a family feast or meal prepping for the week, these beans never fail to nourish body and soul.
Soak, simmer, and savor the simplicity. 💛
📌 Save & Share
- 📌 Pin this recipe to your “Comfort Foods” or “Mexican Favorites” board
- 💬 Tried it? Leave a comment and let me know how it turned out!
- 📸 Tag your bowl with #JustMexicanFood on Instagram
📋 Recipe Recap
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 4
Cuisine: Mexican
Category: Appetizer, Side, Main
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