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Mexican

Frijoles de la Olla (Mexican Pot Beans)

A simple foundational Mexican pot bean recipe with pinto beans, onion, garlic, bay leaf, and gentle seasoning.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Frijoles de la Olla (Mexican Pot Beans)

9 hr 40 mintotal

1 hr 40 min hands-on8 hr hands-off

Prep 10 min · Cook 1 hr 30 min

Serves
2
Difficulty
Easy
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Includes 8 hours of soaking time for dried beans.

Method

  1. Drain the soaked pinto beans and add them to a heavy pot with the measured water.

  2. Add the onion, garlic, bay leaf, dry oregano, and cooking oil if using.

  3. Bring to a boil, then lower the heat and simmer gently until the beans are tender.

  4. Stir occasionally and add a little more hot water if the beans look too dry before softening.

  5. Add salt only after the beans are mostly tender, then simmer until the broth tastes rich and lightly thickened.

  6. Remove the bay leaf, lightly mash a few beans into the broth if you want a creamier texture.

  7. Finish with fresh coriander and optional lemon juice before serving.

How to tell it's done

The beans should be fully tender but mostly whole, with a savory broth that is lightly thickened.

Getting it right

Tip

Keep the simmer gentle and steady; beans cooked slowly in their broth develop better flavor.

What to serve it with

Serve as a side with Mexican red rice, tacos, tostadas, or simple tortillas.

Common mistakes

The beans stay hard no matter how long they cook.
Hold the salt until they are nearly tender, as the steps say, and use beans that are not years old. Salt early firms the skins, and old dried beans may never soften at all.
The broth is thin and watery.
Simmer gently and uncovered towards the end, and mash a few beans into the pot. The starch that comes out of the beans themselves is what makes the caldo — adding cold water partway through stops that.

Substitutions

  • Use Black Beans if Pinto Beans are unavailable; cooking time may vary.
  • Use canned Pinto Beans for a faster version, but rinse them and simmer briefly with onion, garlic, and herbs.
  • Add Jalapeño Pepper during simmering if you want mild heat.
  • Do not add salt too early when cooking dried beans, as it can slow softening.

Storing and reheating

Keeps five days in the fridge in their broth and are better on the second day. They freeze for three months with the liquid, which keeps them from drying. Do not drain them for storage — the broth is half the point.