Name: Mexican Pinto Beans (Frijoles de la Olla)
Prep time: 10 min
Cook time: 2 h
Total time: PT-492547H19M5S
Cuisine: Mexican
Ingredients: 1 pound dried pinto beans; 2 tablespoons extra virgin olive oil; 1/2 yellow onion, finely chopped; 2–3 green onions (white and light green parts), chopped; 3 garlic cloves, minced; 1/3 cup fresh cilantro, chopped; 1 (4.25 oz) can chopped green chiles; 1 fresh jalapeño pepper, minced (use half for mild heat); 4 cups vegetable broth or chicken broth; 2 cups reserved soaking water (add gradually as needed); 1–2 bay leaves; Salt and pepper to taste

Mexican Pinto Beans (Frijoles de la Olla)

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Mexican pinto beans (frijoles de la olla) slowly simmered with garlic, onion, jalapeño, cilantro, and bay leaves. A traditional Mexican comfort dish full of rich flavor and wholesome goodness.

Author: Emma
Prep Time: 10 minutes (+ soaking time)
Cook Time: 2 hours
Total Time: About 2 hours 10 minutes
Yield: 6 servings
Category: Side Dish
Method: Simmering
Cuisine: Mexican
Diet: Vegetarian

Ingredients

1 pound dried pinto beans

2 tablespoons extra virgin olive oil

1/2 yellow onion, finely chopped

2–3 green onions (white and light green parts), chopped

3 garlic cloves, minced

1/3 cup fresh cilantro, chopped

1 (4.25 oz) can chopped green chiles

1 fresh jalapeño pepper, minced (use half for mild heat)

4 cups vegetable broth or chicken broth

2 cups reserved soaking water (add gradually as needed)

1–2 bay leaves

Salt and pepper to taste

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Instructions

Step 1: Soak the Beans

Rinse the dried pinto beans and remove any debris.
Place them in a large bowl and cover with water. Let them soak overnight (8–12 hours).

Drain the beans, reserving about 2 cups of the soaking liquid.

Step 2: Sauté the Aromatics

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat.

Add the yellow onion and green onions and sauté for about 3–4 minutes until softened.

Stir in the garlic and minced jalapeño and cook for another 1 minute until fragrant.

Step 3: Build the Bean Base

Add the soaked pinto beans, chopped green chiles, bay leaves, and vegetable or chicken broth.

Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered.

Step 4: Simmer Slowly

Let the beans cook for 1½–2 hours, stirring occasionally.

If the beans begin to look dry, add the reserved soaking water ½ cup at a time to maintain a brothy consistency.

Step 5: Season and Finish

Once the beans are tender and creamy, season with salt and pepper to taste.

Stir in the fresh chopped cilantro during the final minutes of cooking.

Step 6: Rest and Serve

Remove the pot from heat and allow the beans to rest for 15–30 minutes before serving. This helps the flavors deepen and the broth thicken slightly.

Serve warm with tortillas, rice, or as a base for tacos and burritos.

Notes

For extra flavor, add a smoked ham hock or bacon during simmering.

These beans can easily be mashed to make refried beans.

Leftovers store well in the refrigerator for up to 4 days and freeze beautifully.

Find it online: https://allcookedup.com/mexican-pinto-beans-frijoles-de-la-olla/