Mexican Pinto Beans Recipe (Frijoles de la Olla)
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5.0
69 reviews
Excellent
Mexican Pinto Beans Recipe (Frijoles de la Olla)
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Packed with rich and hearty flavor, this versatile recipe is perfect as a side dish, taco filling, or a base for soups and chili. Plus, with stovetop, Instant Pot, and slow cooker methods, it’s easy to whip up a batch no matter how much time you have!
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Ingredients
- 1 pound dried pinto beans
- ½ sweet onion, cut into large wedges
- 4-6 cloves garlic, smashed
- 1 hambone *optional (Could use diced bacon, or skip for vegetarian. )
- 1 cup Pico de Gallo
- water
- salt
Instructions
- Stovetop Method: Place the dried beans in a large bowl and fill with water, covering the top of the beans by 2 inches. Let the beans soak overnight.
- When ready to cook, place the beans in a large 6-8 quart pot with a heavy lid. Add the onion wedges, garlic, and hambone if using.
- Pour in enough water to cover the beans by 3-4 inches. Set the heat on medium.
- Cover and bring to a simmer. Then reduce the heat and simmer on medium-low to low for 2-4 hours, until the beans are very soft. *Even after soaking overnight, beans take a varied amount of time, base on how old they are. “New” dried beans will cook faster than beans that have been sitting in the pantry for months/years.
- Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.
- Instant Pot Method: When using an electric pressure cooker, you do not have to soak the beans overnight.
- Place the beans in a 6+ quart Instant Pot. Add the onion wedges, garlic, and hambone if using.
- Add 5 cups of water. Lock the lid into place and set on Pressure Cook High for 35 minutes.
- Perform a natural release. Once the steam button drops, it is safe to open the lid. If the beans are still firm, you can Pressure Cook again for 5-10 minutes. Then perform a Quick Release.
- Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.
- Crock Pot Method: Place the dried beans in a large 6-8 quart slow cooker. Add the onion wedges, garlic, and hambone if using. Pour in 8 cups water. (You do not have to soak the beans for this method.)
- Set the crock pot on HIGH for 8-10 hours or on LOW for 15-17 hours. Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.
Notes
- The hambone (or bacon) is completely optional. It does provide a deep rich flavor, but my kids actually prefer the vegetarian Frijoles de la Olla, because they say it has a cleaner flavor. It’s your call.
- Salt? Hambones provide a lot of salt, so you will not want to salt the beans until the end. If you plan to skip the hambone, you can add 1 ½ teaspoon salt as the beginning of the cooking process.
Nutrition Information
Show Details
Serving
0.5cups
Calories
175kcal
(9%)
Carbohydrates
33g
(11%)
Protein
10g
(20%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
166mg
(7%)
Potassium
656mg
(19%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Vitamin A
106IU
(2%)
Vitamin C
5mg
(6%)
Calcium
57mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Serving | 0.5cups | |
| Calories | 175kcal | 9% |
| Carbohydrates | 33g | 11% |
| Protein | 10g | 20% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 166mg | 7% |
| Potassium | 656mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 106IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
69 reviews
Excellent
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