About this recipe
Frijoles de olla (also called frijoles de la olla) are one of the most important staples in Mexican cuisine. The name means “beans from the pot” – traditionally cooked in an olla de barro (clay pot) with just water and salt until tender and brothy. They are the starting point for refried beans, bean soups, tacos, tostadas, and countless other dishes.
Today we cook them in Dutch ovens, Instant Pots, pressure cookers, and slow cookers – but if you want that authentic sabor a pueblo, an olla de barro is still your best option. This recipe gives you three methods so you can use whatever you have.
Why you’ll love this recipe
- Dead simple: Just beans, water, and salt. Optional aromatics if you want.
- 3 cooking methods: Stovetop, Instant Pot, or slow cooker – use what you have.
- No soaking required: You can soak if you want, but you don’t have to.
- The ultimate base recipe: Use these beans for refried beans, bean soups, frijoles charros, molletes, and more.
- Freezer-friendly: Make a big batch and freeze in portions for the week.
Ingredient notes
- Dried beans – Pinto, black, or mayocoba. Sort through them and discard any pebbles or broken beans before cooking.
- Water – Use a 1:3 ratio (3 cups of water per 1 cup of dried beans). For 2 cups of beans, use 6 cups of water.
- Salt – Add after cooking, not before. Salting too early can toughen the skins.
- Optional aromatics – Epazote (a Mexican herb), avocado leaves, kombu, or a quarter of onion. All optional but add depth.
Best beans to use for frijoles de olla
- Pinto beans – The most traditional choice. Creamy texture, mild, hearty flavor. Great for refried beans and bean soups.
- Black beans – Rich, earthy, slightly more robust flavor. Perfect served as a brothy soup with onion and oregano.
- Mayocoba (Peruvian) beans – Buttery and creamy. Less common but makes an especially rich and satisfying pot of beans.
The choice of bean is a matter of personal preference. Some families add onion and garlic when cooking; we don’t, and the beans still turn out delicious. You can also mix varieties – some cooks use a blend of black and pinto beans for a unique flavor.
Do you need to soak the beans?
No – I never soak mine and they always turn out perfect. But soaking does have benefits if you have the time:
- Reduces cooking time by about 30-45 minutes on the stovetop.
- Reduces gas and bloating by removing some of the complex sugars that cause digestive issues.
- More even cooking – rehydrated beans cook more uniformly.
If you do soak, 4-6 hours or overnight is enough. Drain and rinse before cooking. And here’s the good news: once your body gets used to eating beans regularly, the gas issues go away.
How to sort and clean dried beans
- Spread them out: Pour the beans onto a large, light-colored tray so you can spot impurities easily.
- Look for debris: Remove small stones, dirt, and any broken, shriveled, or discolored beans.
- Rinse well: Transfer to a colander and rinse under cold running water to remove dust and dirt.
Frijoles de olla on the stovetop
- Sort and rinse the beans. Remove any stones or broken beans. Rinse well under cold water.
- Add beans and water. Place the beans in a large pot or Dutch oven. Add 6 cups of water for every 2 cups of dried beans. Add epazote, avocado leaves, or kombu if you like.
- Bring to a boil, then simmer. Bring to a boil over high heat, then reduce to low. Cover and simmer for about 2 hours or until tender. Keep the lid on to trap heat and prevent water from evaporating too fast.
- Check and add water if needed. If the water level drops below the beans, add boiling water – never cold water, which can make the beans darken and the broth look muddy.
- Season and serve. Add salt only after the beans are fully tender. Remove the epazote or aromatics before serving.
Frijoles de olla in the Instant Pot
- Sort, rinse, and add to the pot. Place the clean beans in the Instant Pot. Add 6 cups of water for every 2 cups of beans. Add aromatics if using. Do not fill the pot more than 2/3 full.
- Pressure cook. Secure the lid, set the valve to “Sealing,” and select “Beans/Chili” or cook on high pressure for 35-40 minutes.
- Natural release. Let the pressure release naturally for at least 20 minutes. This finishes cooking the beans and keeps the skins intact.
- Season and serve. Open the lid, add salt to taste, remove the aromatics, and serve.
Frijoles de olla in the slow cooker
- Sort, rinse, and add to the slow cooker. Add 6 cups of water for every 2 cups of beans, plus any aromatics.
- Cook on low for 6-8 hours or on high for 3-4 hours, until the beans are tender.
- Season and serve. Add salt after cooking. Remove the aromatics before serving.
Tips for perfect frijoles de olla
- Always add boiling water if you need to top off the pot during cooking. Cold water darkens the beans and makes the broth cloudy.
- Salt after cooking – adding salt too early can toughen the bean skins.
- Keep the lid on while simmering on the stovetop to trap heat and minimize evaporation.
- Cook on medium-low (stovetop) to keep the beans whole and prevent them from breaking apart.
- For extra flavor, add dried chiles like chile pasilla or chile ancho while cooking. They give a subtle smoky depth.
- Cooking time varies depending on the type and age of the beans. Older beans take longer. Check frequently and test by squeezing one with a spoon – it should be completely tender.
How to serve frijoles de olla
At home, we eat them as a brothy soup topped with finely chopped red onion, dried Mexican oregano, and diced avocado. We serve them with warm corn tortillas or homemade tortilla chips.
You can also serve frijoles de olla as a side dish with tacos, tostadas, or sopes. Mash them into refried beans, use them in molletes, or turn them into a quick bean soup. Top with salsa verde or pico de gallo for extra flavor.
How to store frijoles de olla
- Fridge: Let cool completely, then store in an airtight container (Mason jars work great) for up to 5 days. Always store beans with their cooking liquid.
- Freezer: Portion into individual servings and freeze for up to 6 months. Thaw in the fridge overnight or reheat directly from frozen.
- To reheat: Warm in a saucepan over medium-low heat for 5-8 minutes. Add a splash of water if needed.
Frequently asked questions
More bean recipes you’ll love:
- Instant Pot refried beans
- Refried beans (skillet method)
- Frijoles charros
- Frijoles puercos
- Sopa de frijol con nopal
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.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.