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    Frijoles de la Olla (Pot Beans)

    Published April 25, 2024. This post may contain affiliate links. Please read my disclosure policy.

    This simple and delicious frijoles de la olla recipe uses slow-cooked beans with onion and garlic until tender and flavorful, making it the perfect Mexican side dish. You will love the ease of making these and how tasty they are.

    We are huge Mexican food fans in our house and eat it as often as possible. If you’re similar and want to try some new Latin dishes, try my Enchiladas or Al Pastor Tacos.

    frijoles de la olla


     

    Frijoles de la Olla

    Frijoles de la olla is a classic Mexican recipe for beans cooked in a pot, traditionally an unglazed ceramic jar or pot. However, the beans can be cooked in any pot to achieve the same results.

    Frijoles de la olla translates from Spanish to English as pot beans. This recipe was meant to be simple with few ingredients, although additional items like chilis and garnishes can be added. If you master the simple cooking techniques in this recipe, there is no need to add anything other than the staple ingredients.

    Ingredients and Substitutions

    frijoles de la olla ingredients
    • Beans — Mayocoba or pinto beans are the most traditional beans, but you can also use black beans.
    • Onion — This recipe calls for red, white, yellow, or sweet onion. You’ll also need some whole garlic cloves.
    • Liquid – Chicken stock gives these beans the most flavor. You can substitute it with vegetable stockbrodo, or water.
    • Fat – This is optional, but you can use lard or any neutral-flavored oil.

    How to Make Frijoles de la Olla

    Submerge the beans in cold water in a container and let it sit overnight. Alternately, cover the beans in a container with boiling water and let them stand for one hour.

    covering beans in boiling water

    Add the oil to a medium-sized Dutch oven or pot over medium heat. Add in onions and garlic, gently season with salt, and saute.

    seasoning onions and garlic in a pot

    Cook until lightly browned.

    browning onions

    Add the drained beans.

    adding beans to a pot of onions

    Cover with stock and season with salt and pepper.

    seasoning frijoles de la olla

    Bring the beans to a boil, then cover and simmer over low heat for 60 to 70 minutes or until tender.

    Adjust the seasonings, serve, or store.

    frjioles in a bowl

    Make-Ahead and Storage

    Make-Ahead: You can make this recipe up to 1 day ahead of time and reheat before serving.

    How to Store: Store the frijoles in the refrigerator for 4 to 5 days. You can freeze them covered for up to 3 months. Thaw in the refrigerator before reheating.

    How to Reheat: Add the desired amount of beans to a saucepot with a few tablespoons of water or chicken stock and heat over low heat while stirring until warm.

    Chef Billy Parisi

    Chef Notes + Tips

    • You can also use canned beans if that’s all you have. One pound of dry beans equals 4-5 15-ounce cans.
    • If you are using canned beans, there is no need to bring them to a boil and then simmer over low heat. Use half the amount of chicken stock and simmer covered for only 30 minutes
    • Classically, the onions and garlic are not sauteed. They are added to the pot with everything and cooked.

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    Let's Cook - Chef Billy Parisi

    Frijoles de la Olla Recipe (Pot Beans)

    5 from 2 votes
    This frijoles de la olla recipe uses slow-cooked beans with onion and garlic until tender and flavorful for the perfect Mexican side dish.
    Servings: 8
    Prep Time: 10 minutes
    Cook Time: 1 hour 40 minutes

    Ingredients 

    • 1 pound dry pinto or mayocoba beans
    • 2 tablespoons olive oil
    • ½ peeled julienne yellow onion
    • 3 thinly sliced garlic cloves
    • 6 cups chicken stock
    • coarse salt and pepper to taste

    Instructions

    • Submerge the beans in cold water in a container and let it sit overnight. Alternately, cover the beans in a container with boiling water and let them stand for one hour.
    • Add the oil to a medium-sized Dutch oven or pot over medium heat.
    • Place in the onions and garlic, gently season with salt, and sauté for 5 minutes or just until light brown.
    • Add the drained beans.
    • Cover with stock and season with salt and pepper.
    • Bring the beans to a boil, then cover, and simmer over low heat for 60 to 70 minutes or until tender.
    • Adjust the seasonings, serve, or store.

    Notes

    Make-Ahead: You can make this recipe up to 1 day ahead of time and reheat before serving.
    How to Store: Store the frijoles in the refrigerator for 4 to 5 days. You can freeze them covered for up to 3 months. Thaw in the refrigerator before reheating.
    How to Reheat: Add the desired amount of beans to a saucepot with a few tablespoons of water or chicken stock and heat over low heat while stirring until warm.
    You can also use canned beans if that’s all you have. One pound of dry beans equals 4-5 15-ounce cans.
    If you are using canned beans, there is no need to bring them to a boil and then simmer over low heat. Use half the amount of chicken stock and simmer covered for only 30 minutes
    Classically, the onions and garlic are not sauteed. They are added to the pot with everything and cooked.

    Nutrition

    Calories: 181kcalCarbohydrates: 22gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 259mgPotassium: 451mgFiber: 5gSugar: 3gVitamin A: 6IUVitamin C: 2mgCalcium: 35mgIron: 2mg
    Course: Side Dish
    Cuisine: Mexican