Frijoles de la olla (pot beans)
Pinto beans simmered slowly with onion and garlic until creamy, served in their own tasty broth.
Make this once, then cook it into 50 different dishes.
- Time2 hr 15
- LevelEasy
- Costabout £0.30 a head
- Makesabout 1.8 kg of pinto beans in their broth, enough for 4 to 5 dishes for 4 people
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the beans in a sieve and pick out any stones or damaged beans. Put them in a large heavy pot with the 2000 ml of water, onion, garlic and oil.
- 2
Bring to the boil over a high heat and boil hard for 10 minutes, skimming any foam.
10 min - 3
Lower the heat to a gentle simmer, partly cover, and cook for 1 hour, topping up with boiling water whenever the beans are no longer covered by about 2 cm.
60 min - 4
Add the salt and continue to simmer for 30 to 45 minutes, until the beans are completely soft and creamy and the broth has thickened slightly. Taste a few to check.
40 min - 5
If using epazote, add it for the last 15 minutes. Remove the onion halves and garlic if you like.
- 6
Mash a ladleful of beans against the side of the pot and stir in to thicken the broth. Taste and adjust the salt.
- 7
Serve hot in bowls with their broth. Cool leftovers within 1 to 2 hours before refrigerating.
About frijoles de la olla (pot beans)
Frijoles de la olla, meaning beans from the pot, are Mexican pinto beans simmered slowly with onion and garlic in plenty of water until they are creamy and falling apart, and served in their own savoury broth. The olla is the traditional clay pot, though any heavy pan works.
They taste mild, earthy and comforting, and the broth thickens a little from the starch of the beans. They are eaten as a side with rice, tortillas and grilled meat, in a bowl as a soup with chopped onion, coriander and chilli, or kept as the starting point for refried beans, bean tacos and burritos.
There is no need to soak the beans, though it speeds things up. Boil hard for the first 10 minutes, then simmer gently, topping up with boiling water so the cooking never stops. Salt once the beans start to soften. Cool leftovers quickly, since cooked beans spoil fast.
Tips
- Never let the pot boil dry. Top up with boiling water, not cold, so the beans keep cooking and stay tender.
- Boil hard for the first 10 minutes. This helps make the beans safe and easier on the stomach.
- Add salt halfway through cooking. It seasons the beans well, and does not stop them softening.
- A few sprigs of epazote, fresh or dried, are the classic Mexican herb for beans. Add them for the last 15 minutes.
- Soaking overnight cuts the cooking time to about 1 hour 15 minutes. Drain and use fresh water if you soak.
- Mash a ladleful of beans against the pot with a spoon at the end to thicken the broth naturally.
Storing and freezing
Cool quickly, within 1 to 2 hours, and keep the beans in their broth in the fridge for up to 4 days. Freeze in portions with their broth for up to 3 months. Reheat until steaming hot all the way through.
Dishes you can make with frijoles de la olla (pot beans)
Frijoles Charros (Cowboy Beans)
GFDFEFBistec en Salsa Verde (Beef Strips in Green Salsa)
GFDFEFFrijoles Rancheros con Tocino (Ranch Style Beans with Bacon)
DFEFNFFrijoles Charros (Cowboy Beans) with Pickled Jalapeños
GFDFEFAsado de Puerco (Pork in Red Chilli Sauce) with Pot Beans
GFDFEFAlbóndigas de Pavo en Salsa Verde (Turkey Meatballs in Green Sauce)
GFDFNFChuletas de Cordero con Salsa Verde y Frijoles (Lamb Chops with Green Sauce)
DFEFNFChuletas de Cerdo en Salsa Verde con Frijoles (Pork Chops in Green Sauce)
GFDFEFCaldo de Frijol con Mole (Pot Bean Soup with a Swirl of Mole)
DFEFNFCostillas de Cerdo en Chile Colorado (Red Chilli Pork Ribs)
DFEFNFPozole Rojo con Frijoles (Hominy and Bean Stew)
GFDFEFFrijoles Charros (Mexican Cowboy Beans)
DFEFNFQuestions
What are frijoles de la olla?
They are Mexican pot beans: dried beans, usually pinto, simmered slowly with onion and garlic in plenty of water until creamy, then served with their broth. They are a daily staple, and a base for refried beans.
Do I need to soak the beans?
No, but soaking overnight shortens the cooking time to about 1 hour 15 minutes. Unsoaked beans take about 2 hours. Either way, boil hard for 10 minutes first and cook until fully soft.
When should I add the salt?
About halfway through, once the beans start to soften. Modern testing shows salt does not toughen beans, and salting during cooking seasons them far better than adding it only at the end.
What if my beans stay hard?
Old beans, hard water or too little cooking can leave them firm. Keep simmering with enough liquid, topping up with boiling water, and add a pinch of bicarbonate of soda if they are very stubborn. Always cook until completely soft.
Is this vegan and gluten free?
Yes, the beans cooked with sunflower oil, onion and garlic are vegan, gluten free, dairy free, egg free and nut free. Traditional versions sometimes add lard or bacon, so check recipes you follow.
Can I freeze pot beans?
Yes. Cool them fast, pack in portions with their broth, and freeze for up to 3 months. Defrost in the fridge, and reheat until steaming hot all the way through.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.