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Mexican Pinto Beans Recipe (Frijoles de la Olla)
5 from 46 votes

Mexican Pinto Beans Recipe (Frijoles de la Olla)

Frijoles de la Olla is a traditional Mexican recipe featuring dried pinto beans slow-simmered with onion, garlic, and optionally a pork ham bone for rich flavor. The beans become very soft, then are finished with fresh pico de gallo and salt to taste, creating a hearty, comforting dish that can be served as a side or main component.

Prep Time
5 mins
Cook Time
2 hrs
Total Time
2 hrs 5 mins
Servings: 10
Calories: 175 kcal
Course: Side Dish
Cuisine: Mexican

Ingredients

  • 1 pound pinto beans dried
  • ½ onion cut into large wedges, sweet
  • 4-6 cloves garlic smashed
  • 1 pork ham bone Could use diced bacon, or skip for vegetarian, optional
  • 1 cup Pico de Gallo
  • water
  • salt

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Pour in enough water to cover the beans by 3-4 inches. Set the heat on medium.
  4. 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.
  5. Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.
  6. Instant Pot Method: When using an electric pressure cooker, you do not have to soak the beans overnight.
  7. Place the beans in a 6+ quart Instant Pot. Add the onion wedges, garlic, and hambone if using.
  8. Add 5 cups of water. Lock the lid into place and set on Pressure Cook High for 35 minutes.
  9. 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.
  10. Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.
  11. 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.)
  12. 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 pork ham bone is optional; it imparts rich flavor and salt but can be skipped for a vegetarian version.
  • Delay salting until after cooking to prevent beans from toughening; add salt to taste once beans are soft.
  • Cooking time varies depending on bean age even after soaking; test for softness before finishing.
  • Instant Pot method allows skipping soaking and shortens cooking time significantly.

Nutrition Information

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%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 175

% 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.