Frijoles de la Olla Recipe
User Reviews
4.8
Frijoles de la Olla Recipe
Description
The recipe begins by selecting and rinsing dry pinto beans, removing any discolored or shriveled beans and debris. Soaking the beans for at least an hour or overnight is optional but helps them cook evenly and reduces cooking time. Beans are then simmered gently in water with an optional quarter onion to infuse subtle flavor.
Cooking involves bringing the beans to a boil briefly before reducing heat to a low simmer to maintain gentle cooking, preventing broken skins and achieving "mas bonitos" or more attractive beans. Salt is added after the beans become tender to avoid toughening the skins. Additional boiling water may be added during cooking to keep the beans submerged.
Frijoles de la Olla serve as a base in many Mexican meals or can be enjoyed on their own. They can be refrigerated for up to five days or frozen for six months. To reheat, gentle warming is advised to maintain texture. The recipe supports adjustments for cooking methods like the Instant Pot with different salt timing.
Ingredients
- 2 cups pinto beans dry
- ¼ onion optional
- salt to taste
- water
Instructions
- Measure out the beans. Spread the beans over your counter so you can look for beans that are broken, discolored, or shriveled and remove them. There will also be small stones or pebbles that should be sorted out of the beans during this phase. Discard all of the undesirable pieces.
- Place beans in a colander. Rinse the beans thoroughly with cool water for about 3 minutes.
- This step is not necessary, but your beans will be lighter in color and “mas bonitos” as my mom says: Cover the dried beans with cold water by about 2 inches and soak for at least 1 hour or overnight before cooking. Drain and rinse afterward.
Instructions for cooking the beans in a regular pot:
- Pour the drained beans and onion, if using, into a large pot. Add enough water to reach 3 inches over the beans, about 2 liters. Bring to a boil over medium-high heat. Cover and simmer until the beans are tender, about 3 - 4 hours, adding more hot water as the beans absorb liquid. Every pot is different and so check your beans after 2 hours. Most take 3 - 4 hours but I have a pot I love to cook my beans in because it only takes 2 hours.
- Add salt about one hour before complete. Refrigerate beans when cooled.
Instructions for Instant pot:
- Place dried soaked beans, salt, onion, and water (2 liters) in Instant Pot.
- Use “manual” setting for 30 minutes of pressure.
- Allow pressure to naturally release, approximately 30 to 40 minutes. Season beans to taste.
Notes
- Sort beans carefully to remove damaged or shriveled ones along with any small stones before cooking.
- Soaking beans overnight or for at least an hour helps the beans cook evenly and reduces cooking time, especially for older beans.
- Salt should be added after beans are tender to keep the skins intact and preserve texture.
- Simmer gently after the initial boil to avoid splitting the beans and ensure an attractive finished appearance.
- Store cooked beans in the refrigerator for up to 5 days or freeze for up to 6 months with some headroom for expansion.
- When reheating, warm the beans gently either in a microwave for single portions or simmer on the stove to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Calories | 83kcal | 4% |
| Carbohydrates | 15g | 5% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 255mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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