Authentic Mexican Pot of Pinto Beans (Frijoles de la Olla)
Servings: About 6–8
Prep Time: 10 minutes
Cook Time: 2–2½ hours (or less with pressure cooker)
Total Time: ~2½ hours
Ingredients
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2 cups dried pinto beans
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6 cups water (plus more for soaking and adjustments)
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1 small white onion, peeled and halved
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2–3 cloves garlic, peeled and left whole
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1 bay leaf (optional)
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1½ tsp salt (or to taste)
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Optional: a small piece of pork fat, ham hock, or bacon for added flavor
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Optional garnishes: chopped cilantro, diced onion, lime wedges, jalapeños
Instructions
1. Rinse and Soak the Beans (Recommended but Optional):
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Rinse the beans under cold water to remove dirt and debris.
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Place in a bowl and cover with several inches of water.
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Let soak for at least 6–8 hours or overnight.
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Drain and rinse before cooking.
Quick soak method: Boil the beans in water for 2 minutes, turn off the heat, cover, and let sit for 1 hour. Then drain and proceed with the recipe.
2. Cook the Beans:
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In a large pot (preferably clay, enamel, or heavy-bottomed), add the soaked beans and 6 cups of fresh water.
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Add the onion, garlic cloves, and bay leaf (if using).
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Bring to a boil, then reduce to a gentle simmer.
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Skim off any foam that rises to the top during the first 10–15 minutes.
3. Simmer:
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Cover partially and simmer for about 1½ to 2½ hours, or until the beans are tender.
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Stir occasionally and check water levels — add hot water as needed to keep the beans covered.
4. Season:
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Once the beans are tender, stir in salt to taste.
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Continue to simmer for another 10–15 minutes so the beans absorb the seasoning.
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Remove and discard bay leaf, onion, and garlic cloves (or mash them into the broth if preferred).
5. Serve:
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Serve beans in their broth as a side dish, or mash them slightly for refried beans.
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Enjoy with tortillas, rice, grilled meats, or on their own with toppings like fresh cilantro, diced onions, or a splash of lime juice.
Tips and Variations
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Cooking time can vary depending on the age of the beans. Fresher beans cook faster.
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For richer flavor, add a ham bone, bacon, or a spoonful of lard early in cooking.
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To cook in a pressure cooker or Instant Pot:
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Use 6 cups water, pressure cook on high for 30–35 minutes, natural release.
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Let me know if you want a version for charro beans, refried beans, or how to freeze and store them.
