Frijoles de la Olla

Frijoles de la olla (pot cooked beans) are a staple in the Mexican cuisine. The recipe is very easy to follow and if you like mexican food then definitely you should give it a try! because this dish is a complement for almost every mexican recipe out there.

With this easy recipe we’ll assure you, you won’t have to use beans from a can anymore.

De la olla beans

What are frijoles de la olla?

Frijoles de la olla are a basic dish widely used in Mexican gastronomy. This dish consist basically in dry beans boiled until tender and then used in different traditional dishes.

The name comes from the pot where they’re cooked: Olla de barro (clay pot). Even though other types of pots can also be used to prepare this dish.

Once Frijoles de la olla are ready to eat, they can be consumed in various ways: As a simple main dish with various topping (cheese, sauces, vegetables, etc.) or as a side dish for other dishes like adobo pork ribs, carne guisada, etc.

But not only, de la olla beans can also be used as the main ingredient for other preparations, like refried beans, frijoles charros, enfrijoladas, etc.

There are more than 70 types of beans in Mexico, among those the most popular are pinto, bayo, flor de junio, peruano and negros (black beans).

There’s not only one way for preparing frijoles de la olla. Depending on the zone of the country, some extra ingredients are added to enrich the flavour. For example: Epazote, onions, garlic, cilantro, bay leaves, etc.

black de la olla beans
De la olla black beans served with queso fresco (fresh cheese), pico de gallo, salsa tatemada and corn tortillas.

There are various ways for cooking de la olla beans at home. You can choose the one that is more convenient for you.

IN A NORMAL OLLA (pot) – The one you have available at home, it can be an enamel pot, cast iron, a clay bean pot, etc. Cooking time is anything between 60 and 90 minutes (depending the type of beans you use) and you should check up that beans are always covered with liquid and mix from time to time to avoid burning.

IN A PREASSURE COOKER – Between 30-35 minutes. You don’t need to check up the beans during the cooking, just add water as your pot brand suggests and follow its instructions.

IN AN INSTANT POT – Between 10-15 minutes. Depending in your instant pot manufacturer and in the type of beans you use. Follow their instructions since instant pots may vary from brand to brand.

IN A CROCKPOT (my fav) – 4 hours at high or 6 hours at low. Do not add so much liquid since it won’t evaporate. Covering beans for 2-3 cm would be enough. You can also skip the bean soaking and cook overnight (8hrs max) at low.

How to store and for how long

Leave the beans to cool down completely. Discard any extra ingredient you added for the cooking (onions, bay leaves, garlic, etc). Freeze in a single portion or divide in various containers. They can last up to 6 months.

You can also place them in the refrigerator for up to 3-4 days.

Boiling them also make them last longer, but you need to do this every night and they need to have enough liquid to boil for about 4-5 minutes at medium heat. Also, once you have boiled the beans, you shouldn’t mix them until next day or they will spoil, if you do so, you have to boil them again.

How to cook de la olla beans

The night before clean and wash very well the beans. Place them into a large bowl and cover them with water for at least 6cm (2,5 inch). This is important as the beans will absorb a lot of liquid and is important that they remain always covered.

TIP: Add two teaspoons of baking soda to the water. This will help to soft the skin on beans and allow them to cook faster.

The beans being soaked on a bowl.

The next day in the morning you’ll notice that they are full soaked. So discard the liquid where they soaked and give them a good rinse with cool water.

The beans after soaked overnight.

Place beans into the pot where you’ll cook them. In this recipe I am using a crockpot.

Add garlic, onions and salt. Pour water to cover them for about 4 cm (1,5 inches) and cook in low for about 4 hours.

Beans with onions and garlic on a crockpot.

Once beans are cooked, discard the onion and garlic. Adjust salt to taste and that’s it! Your beans are now ready to use them as you prefer.

Frijoles de la olla cooked.
frijoles de la olla

Frijoles de la olla recipe

Frijoles de la olla are a staple in the mexican cuisine. The recipe is very easy to follow and if you like mexican food then definitely you should give it a try!
PREP 10 minutes
COOK 4 hours
5 from 1 vote
Print Pin Rate
Servings: 1

Ingredients 

  • 2 ¼ lb dry beans (pinto, bayo or other type)
  • 1 garlic clove
  • 1 small onion
  • salt

Instructions

  • The night before clean and wash very well the beans. Place them into a large bowl and cover them with water for at least 6cm (2,5 inch).
  • The next day in the morning discard the liquid where beans were soaked and give them a good rinse with cold water.
  • Place beans into the pot where you’ll cook them. In this recipe I am using a crockpot.
  • Add garlic, onions and salt. Pour water to cover them for about 4 cm (1,5 inches) and cook in high for about 4 hours (or 6-8 hrs in low).
  • Once beans are cooked, discard the onion and garlic. Adjust salt to taste and that’s it! Your beans are now ready to use them as you prefer.
Nutrition
Calories: 1464kcal | Carbohydrates: 269g | Protein: 92g | Fat: 7g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 4462mg | Fiber: 92g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 9mg | Calcium: 475mg | Iron: 21mg
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