There’s something timeless and comforting about a Traditional Mexican Pot of Frijoles de la Olla. This dish has been a central part of Mexican households for generations, cooked low and slow in clay or metal pots and served with nearly every meal. What makes this recipe so special is its simplicity—just dried beans, garlic, onion, and water. Yet the result is anything but plain. The aroma alone will transport you to a warm kitchen in a small pueblo, where pots simmer all day on the stove and food brings everyone together.
Whether you’re making a big family meal or prepping for the week, this Traditional Mexican Pot of Frijoles de la Olla offers a versatile, wholesome, and budget-friendly option. The beans are naturally rich in protein, fiber, and essential nutrients, making them perfect for plant-based diets. And the best part? Once you make a big batch, you can use them in countless ways—serve them whole in broth, mash them for tacos, or transform them into delicious refried beans.
What sets this dish apart is the authentic cooking method that builds deep flavor through time and care. Unlike canned beans, these are infused with the savory essence of garlic and onion during a slow simmer. If you’re serious about exploring real Mexican cuisine, mastering this foundational recipe is a must. It’s not just food—it’s tradition in a pot. So, gather your ingredients, take your time, and get ready to experience the soul of Mexico in every spoonful.
Traditional Mexican Pot of Frijoles de la Olla
This classic pot of beans is the heart of Mexican cuisine—simple, flavorful, and endlessly versatile. Enjoy them fresh, refried, or as a side to your favorite dishes.
Storage Options
Once cooled, store your Traditional Mexican Pot of Frijoles de la Olla in airtight containers. They will last in the refrigerator for up to 5 days. For longer storage, freeze them with their broth in portions for up to 3 months. Thaw in the fridge and reheat on the stove or in the microwave.
Summary
This Traditional Mexican Pot of Frijoles de la Olla recipe delivers tender, flavorful beans slowly simmered with onion and garlic. It’s a simple yet essential base for countless authentic Mexican meals.
Equipment
- Large pot or Dutch oven
- Colander
- Measuring cups and spoons
- Wooden spoon or ladle
Ingredients
- 2 cups dried pinto beans (or black/peruano beans)
- 8–10 cups water
- 1 small white onion, peeled and halved
- 3 garlic cloves, peeled
- 1½ teaspoons salt (or to taste)
- Optional: 1 bay leaf or sprig of epazote
Instructions
- Rinse and Sort: Place beans in a colander, removing any stones or debris. Rinse thoroughly.
- Soak (Optional): Soak beans in cold water for 6–8 hours or overnight. Drain before cooking.
- Cook: Add beans, fresh water, onion, garlic, and bay leaf or epazote to a large pot. Bring to a boil.
- Simmer: Reduce heat and simmer uncovered for 1.5 to 2 hours, stirring occasionally, until beans are tender. Add more water if needed.
- Season: Once beans are fully cooked, stir in salt. Simmer another 10–15 minutes to absorb the seasoning.
- Serve: Remove onion and garlic if desired. Serve in their broth or use as desired.
Notes
- Don’t add salt early—wait until beans are soft to avoid toughening.
- Cooking times can vary based on bean type and age.
- Epazote adds an authentic flavor and reduces gas from beans.
Tips for Success
- Always use fresh, high-quality beans.
- Simmer gently to avoid breaking the skins.
- Skim foam during boiling for a clean broth.
- Keep beans submerged during cooking by adding hot water as needed.
Additional Tips and Variations
- For creamier beans, mash some against the pot wall while cooking.
- Spice it up with jalapeño or chipotle during simmering.
- Add a splash of lime juice before serving for brightness.
- Serve with warm tortillas, queso fresco, or chopped cilantro.
Frequently Asked Questions (FAQ)
Can I use canned beans instead?
You can, but the flavor won’t match the depth of a Traditional Mexican Pot of Frijoles de la Olla made from scratch.
Do I have to soak the beans?
No, but soaking shortens cooking time and can aid digestion.
Can I cook this in a pressure cooker?
Yes—cook soaked beans on high pressure for about 25–30 minutes and season afterward.
What’s the best bean type for this recipe?
Pinto beans are most traditional, but black beans or peruano (Mayocoba) beans also work beautifully.
Conclusion
A Traditional Mexican Pot of Frijoles de la Olla is more than just a recipe—it’s a connection to generations of home cooking. Simple, nourishing, and full of heritage, this dish is the backbone of countless meals. Master it once, and you’ll return to it again and again for its comfort, taste, and cultural authenticity.
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