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Frijoles de la Olla Recipe

  • Author: Mirna Pena
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 2 hours 45 minutes
  • Category: Side Dishes
  • Method: Stovetop
  • Cuisine: Mexican


Full of protein, fiber, vitamins, and minerals like thiamine, iron, magnesium, potassium, and phosphorus, beans will keep you full for a while! 


  • 2 cups dried cleaned pinto beans
  • 7 cups of water
  • 1 tablespoon salt
  • 1/2 an onion (optional but recommended)
  • 2 cloves of garlic (optional but recommended)


  1. Sift through your dried beans and make sure you get all of the bad beans, rocks, twigs, and leaves out. If the bean looks off in color get rid of it.
  2. Add your dried beans to a bowl and add warm water and let them sit for about 5-10 minutes.
  3. Swish them around with your hand and shake off all of the dirt that could be stuck on them. Dump the water and fill with new clean warm water and repeat this step at least 2 more times or until the water runs clear.
  4. Fill a pot with approx 7 cups water and 1 tablespoon of salt or to taste and bring to a boil.
  5. Once the water comes to a boil, add your drained beans, onion, garlic, and cover with a lid. They will rise to the top, this is normal. They will sink while cooking.
  6. Simmer for approximately 2.5 hours.
  7. When they are soft they are done. Turn off the heat.
  8. Let cool before refrigerating.


Will keep will in the refrigerator for about 5-7 days. Once they look foamy or smell off, toss them.

Triple wash & soak your beans to minimize foaming

Once it’s finished cooking you can discard the onion and garlic or keep it in and eat it with the beans. Completely optional. If you are going to refry them, I like mashing them in with the beans. Gives it more flavor and you can’t tell it’s in there!

Soak your beans for a few hours or up to a day to cut down on the cooking time.

Keywords: Beans, Frijoles, Pinto Beans