Frijoles de la Olla [NO SOAK| Stove, Crockpot, IP]

How to make Frijoles de la olla (Mexican Pinto Beans) on the stovetop, in a slow cooker, or as an Instant Pot Pinto Beans – a super versatile and delicious Mexican bean dish that can be enjoyed as a side dish, in burritos, tacos and more !

Flavorful and delicious Frijoles de la Olla

Frijoles de la olla, which translates to “beans in a pot,” is a dish that forms the basis of Mexican cuisine and is part of almost every meal. Traditionally they are cooked in a clay pot (‘olla de barro’), but today we show you how to make frijoles on the stovetop, in an Instant Pot, or even in a slow cooker without soaking!

Cooking the beans from scratch is not only cheaper than using canned beans, but it also allows you to easily tweak the flavor to your liking. You can make seriously flavorful pinto beans with just a handful of simple, inexpensive pantry ingredients like onions, cumin, Mexican oregano, and chili flakes.

We even have multiple ways to customize the recipe to suit your preferences – whether you want more spiciness, smoky flavor, tangy tomato depth, etc. Once prepared, these pinto beans are tender, comforting, and packed with plant-based protein and fiber, and several vitamins and minerals (like iron, potassium, and magnesium).

They’re also super versatile, so you can make a large batch to store in the fridge or freezer for use as a side, in soups, tacos, burritos, with rice, for bean sauce and more.

The ingredients

• beans: It is best to use dried pinto beans for this Mexican Frijoles recipe. Avoid using old beans, as they can remain tough no matter how long they’re cooked.

Other beans like Peruvian, flor de junioor black beans can also work. However, the cooking time varies.

• Onion: Use white or yellow onions to add flavor to the pinto beans.
• Spices: We use a simple yet flavorful combination of ground cumin, dried Mexican oregano, and red chilli flakes (cayenne pepper would work, too).
• Water: Use low-sodium (or salt-free) vegetable broth for even more flavor.

What else could I add?

We think this Frijoles recipe is plenty flavorful enough. However, there are several ways to add even more flavor to this Frijoles de Olla recipe.

• Garlic cloves: Like onions, coarsely chopped or sliced ​​garlic adds extra depth and delicious flavor to the beans.
• bay leaves: Add 1-2 bay leaves for more flavor.
• Other chilies: You can use them instead of the pepper flakes. These include ancho chili, dried guajillo chili, a finely chopped jalapeño (seed removed), or even a chipotle in adobo sauce (+1 tbsp of the sauce for smoky flavor).
• Smoked Peppers: To add a smoky depth to the pinto beans.
• coriander: To garnish the pot beans for fresh taste.
• tomatoes: You can replace some of the water/broth with canned tomato cubes (optionally with green chili, like ROTEL) or use 1-2 tbsp tomato paste.
• epazote: Only a little added (fresh or dried) in the last 30 minutes of cooking.
• lime juice: Add a small amount when serving to increase brightness.

How to make Frijoles de la Olla?

Making frijoles de la olla on the stovetop requires minimal prep and about two hours of cooking time.

• 1) First, slice the onion. Also sort and rinse the beans to remove debris and dirt.
• 2) Then put all the ingredients (except the salt) in a large saucepan, cover and bring to a boil over high heat.

• 3) Reduce to a simmer and cook for about 2 hours or until the beans are tender.

Time will vary based on the beans. For example, black beans take longer to cook than other varieties.

• 4) Stir in the salt and cook for another 30 minutes.

You can then serve the beans and broth together or burden Enjoy the beans separately and use the broth as a soup base.

Instant Pot Mexican Beans

Reduce the cooking time of those beans further by making Instant Pot Frijoles. Plus, you still don’t have to soak the beans when making Instant Pot Pinto Beans!

1. Follow step one above, then add everything (except the salt) to your Instant Pot, seal and cook on manual high pressure for 35 minutes.
2. Allow the pressure to release naturally for 20 minutes, then gently switch the valve to vent to release the remaining pressure.
3. Open the lid, stir, season with salt (to taste) and enjoy.

When cooking Mexican Instant Pot beans Use a 2:1 ratio from water (or broth) to beans.

Slow cooker pinto beans

1. Follow step 1, then add everything (except the salt) to a slow cooker. Make sure the beans are covered with at least 2 inches of water/broth.
2. Cover and cook on HIGH for 4-6 hours (or on LOW for 8-10 hours). Then season with salt and enjoy!

Leave something Soak beans overnight allows them to cook in just 4 hours. Unsoaked beans take longer.

Top Recipe Notes

• Adjust the consistency: If you prefer a thicker, stew- or soup-like consistency, you can puree or puree some of the beans.
• Season to taste: Optimize the amount of salt and spices.
• For improved taste: Sauté the onion (and fresh chilies or garlic if using) until lightly browned before adding the remaining ingredients.
• Use fresh beans: They can remain tough if they are too old.
• If you prefer to soak the beans: You don’t need to soak the beans for any of these cooking methods, although this can help plump and silken and remove some phytic acid. Just be aware that soaking the beans can reduce cooking time by up to 25% (at least 8 hours), so watch accordingly.

What do you serve with Mexican beans?

Let’s get one thing straight – there’s absolutely nothing wrong with eating frijoles de la olla straight from the pot. Optionally top with fresh salsa like pico de gallo or chopped tomatoes, serve with warm tortillas and enjoy.

However, these versatile Mexican pinto beans are also great to enjoy in or alongside:

Storage Instructions

After cooking, store the Frijoles de la Olla in an airtight container in the refrigerator up to 5 days.

You can also freeze them (with or without broth) in ziplock/stasher bags or freezer safe containers for up to 4 months (6 months if only the beans are stored).

You can let them thaw overnight in the fridge before adding them to dishes, or reheating them on the stovetop or in the microwave until warm.

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Photos by Alfonso Revilla