About this recipe
Frijoles de olla are a staple in Mexican cusine. They are the base of many Mexican dishes, or you can even eat them as is, right out the “olla.” They are called this because, traditionally, they were only cooked in an olla de barro (clay pot). Today, we cook them in Dutch ovens, Instant Pots, Pressure Cookers, etc. But if you want authentic sabor a pueblo, ollas de barro are your best option.
How to make frijoles de olla?
The beans are typically soaked in water overnight before being cooked in a pot with seasonings such as onion, garlic, avocado leaves (hojas de aguacate), and epazote (a Mexican herb).
Do you need to soak the beans?
Nope, shocker, I know. There is no need to soak the beans—I never do, and my frijoles are always perfect—but there are some benefits to soaking them.
Benefits of soaking the beans
Soaking beans before cooking can help soften them and reduce cooking time. It can also remove some of the indigestible sugars that can cause gas and bloating. Soaking also rehydrates the beans, making them more evenly cooked.
How long should I soak the beans?
The length of time you should soak beans depends on the type of bean and the desired texture. Most beans should be soaked for at least 4-6 hours or overnight.
Best beans to use
- Pinto beans are known for their creamy texture and rich, hearty flavor, making them a perfect choice for this dish. They are also very versatile and can be used in a variety of other Mexican dishes.
- Black beans are a good choice for making frijoles de olla. They have a rich, earthy flavor and a smooth texture.
- Mayacoba (Peruvian beans) are a good choice for making frijoles de olla; their creamy texture makes the dish richer and more satisfying.
It is worth noting that the recipe may vary depending on the region or the cook; some cooks may prefer to use both black and pinto beans, creating a unique and flavorful blend.
Ultimately, the choice of bean for frijoles de olla is a matter of personal preference, and you can use the beans you prefer or have on hand. Some families add onion and garlic when cooking, but we don’t.
Frijoles de olla on the stovetop
- Remove broken beans and stones. Rinse the beans, return them to the pot, and add enough water to cover them by about 2 inches.
- You can add epazote to the pot if you wish. You could also add a piece of kombu or avocado leaves. Epazote and kombu help prevent gases.
- Bring the beans to a boil over high heat, then reduce the heat to low and simmer, covered, for about 2 hours or until tender. Season with salt before serving.
- Remove the epazote and discard. Serve the frijoles de la olla warm as a soup, side dish, or topping for tacos or tostadas.
Frijoles de olla in the InstantPot
- Rinse the beans and place them in the Instant Pot. Add enough water to cover the beans by about 2 inches.
- Add epazote, avocado leaves, or kombu if you wish.
- Close the lid of the Instant Pot and set the pressure release valve to “sealing.”
- Press the “bean/chili” button on the Instant Pot and let the beans cook for about 40 minutes.
- Once the cooking time is up, let the pressure release naturally for about 15 minutes. Then, carefully turn the pressure release valve to “venting” to release any remaining pressure.
- Open the Instant Pot and remove the epazote. Discard the epazote and serve the frijoles de olla warm as a side dish or topping for tacos or tostadas—season with salt before serving.
- The cooking time for the beans may vary depending on the type and age of the beans. It is a good idea to check the beans frequently during cooking and add more water if needed to keep them covered.
- The frijoles de la olla can also be made in a slow cooker by following the same steps and cooking the beans on low heat for 6-8 hours.
- Some people like to add dried chiles, such as chile pasilla or chile ancho, to the beans while cooking. The chiles give the beans a smokey taste.
- Season your beans with a big pinch of salt until they are fully cooked.
How to serve them
Frijoles de olla are often served as a side dish with Mexican meals or as a topping for dishes such as tacos or tostadas. They can also be mashed and made into refried beans.
At home, we have them as a soup, and we usually serve them in a bowl and top them with finely chopped red onion, dried Mexican oregano, and diced avocado. We eat them with freshly made corn tortillas or homemade tortilla chips.
Frequently asked questions
Frijoles de olla
Equipment
- 1 Pot
Ingredients
- 1 lb dried pinto beans
- 8 cups water
Instructions
- Rinse the beans and remove any small stones or debris.
- Add the beans and water to the pot and bring to a boil.
- Reduce the heat to low and let the beans simmer for 2-3 hours, or until they are tender.
- Check the beans periodically and add more water if needed to keep them covered.
- Serve the frijoles de olla with tortillas or over rice, garnish with cilantro or diced onion.
Notes
Once stored in an airtight container, I use Mason jars, cooked beans can be kept in the refrigerator for up to 5 days. You can also freeze cooked beans for up to 6 months. When freezing beans, it is best to portion them out into individual servings before freezing. This will make it easy to thaw only the amount you need at any time. When reheating cooked beans, heat them until they reach at least 165°F (74°C) to kill off any potential bacteria that may have formed while the beans were stored. It’s important to note that beans that are not properly stored or left at room temperature for too long should not be consumed. If you have any doubt about the safety of your beans, it’s best to discard them. InstantPot Frijoles de olla
- Rinse the beans and place them in the Instant Pot. Add enough water to cover the beans by about 2 inches.
- Add epazote, avocado leaves, or kombu if you wish.
- Close the lid of the Instant Pot and set the pressure release valve to “sealing.”
- Press the “bean/chili” button on the Instant Pot and let the beans cook for about 40 minutes.
- Once the cooking time is up, let the pressure release naturally for about 15 minutes. Then, carefully turn the pressure release valve to “venting” to release any remaining pressure.
- Open the Instant Pot and remove the epazote. Discard the epazote and serve the frijoles de olla warm as a side dish or topping for tacos or tostadas—season with salt before serving.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
- 15 Mexican vegan recipes - September 17, 2024
- Easy homemade Chipotle Enchilada Sauce - September 16, 2024
- Calabacitas con Carne (with a Plant-Based Twist!) - September 13, 2024