Last Updated on August 1, 2025 by Casia Valdés
If you ask anyone raised in a traditional Mexican home what comfort food looks like, chances are they’ll mention a simmering pot of Frijoles de la Olla. My abuela used to keep a pot of Mexican pinto beans on the stove almost every day—ready to ladle into bowls, spoon over rice, or scoop up with fresh tortillas.
This classic dish is all about slow-cooked simplicity and soulful flavor. Made from pantry staples like dried pinto beans, onion, garlic, and chiles, this version brings together old-world tradition and rich, homemade taste that works wonderfully for both summer and winter.
Table of Contents
Why You’ll Love This Mexican Pinto Beans Recipe
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Wholesome & nourishing – packed with fiber and plant-based protein
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Budget-friendly – uses affordable, accessible ingredients
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Customizable – enjoy as-is or mash for refried beans
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Perfect for meal prep – makes a flavorful base for multiple meals
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Great for summer potlucks or cozy winter dinners
Ingredients (Serves 4)
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1 pound dried pinto beans
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2 tablespoons extra virgin olive oil
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½ yellow onion, finely chopped
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2–3 green onions, white and light green parts only, finely chopped
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3 garlic cloves, minced
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⅓ cup fresh cilantro, chopped
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1 (4.25 oz) can chopped green chiles (such as Ortega)
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1 jalapeño pepper, stem and seeds removed, half minced
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4 cups vegetable or chicken broth
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2 cups reserved bean soaking water (add more as needed)
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2 bay leaves
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Salt and freshly ground black pepper, to taste
Equipment
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Dutch oven or large heavy-bottomed pot
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Colander
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Measuring cups and spoons
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Wooden spoon or spatula
Instructions
Step 1: Soak the Beans
Place dried pinto beans in a large bowl and cover with cold water. Let soak overnight (at least 8 hours). The next day, reserve 2 cups of soaking water, then drain and discard the rest.
Step 2: Sauté Aromatics
Heat olive oil in a Dutch oven over medium heat. Add the yellow onion and sauté for 3–5 minutes until soft and fragrant.
Stir in the green onions, garlic, minced half of the jalapeño, and cilantro. Cook for another 1–2 minutes, stirring frequently.
Step 3: Combine and Simmer
Add the soaked beans, reserved soaking water, green chiles, the remaining half of the jalapeño, broth, and bay leaves to the pot. Stir well.
Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour.
Step 4: Cook Uncovered
Remove the lid and continue to simmer for another hour uncovered, stirring occasionally. Add more broth or water as needed to keep the beans submerged.
Step 5: Finish and Serve
Once the beans are tender and the liquid slightly thickened, season with salt and freshly ground black pepper to taste. Discard the bay leaves and remaining jalapeño half before serving.
How to Serve Mexican Pinto Beans
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Serve as a hearty side dish with grilled meats or enchiladas
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Use as a taco filling topped with avocado, queso fresco, or salsa
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Spoon over steamed rice or quinoa for a protein-packed bowl
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Mash into refried beans with a bit of oil for tacos or tostadas
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Enjoy with warm corn tortillas and lime wedges
Storage Tips
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Refrigerate leftovers in an airtight container for up to 5 days
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Freeze in portions for up to 2 months—perfect for batch cooking
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Reheat gently on the stovetop, adding a splash of broth or water as needed
Tips for Perfect Frijoles de la Olla
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Don’t skip the soaking step—it helps with digestion and reduces cook time
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Taste the broth as you go and season gradually
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Use vegetable broth for a vegan version
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Add a dash of cumin or smoked paprika for extra depth
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A squeeze of lime right before serving brightens the flavors beautifully
Common Questions
Can I use canned beans instead of dried?
You can, but you’ll miss the depth of flavor and creamy texture of slow-cooked dried beans. If using canned, sauté the aromatics and simmer for 30 minutes max.
How spicy is this dish?
Mild to moderate. For a milder version, use half the jalapeño or omit it entirely. Want more heat? Add a second jalapeño or a pinch of cayenne.
What’s the difference between Frijoles de la Olla and refried beans?
Frijoles de la Olla are whole, brothy beans simmered in aromatics. Refried beans are mashed and typically sautéed with lard or oil.
Final Thoughts
These Mexican pinto beans are the definition of comfort food—humble ingredients elevated by slow, thoughtful cooking. Whether you’re making a family dinner or prepping for the week, Frijoles de la Olla bring the warmth of home to every bowl. They’re one of those dishes that get better with time and always have a place at the table. Give them a try and experience why this recipe has been passed down through generations.
Mexican Pinto Beans (Frijoles de la Olla)
Ingredients
Method
- Place dried pinto beans in a large bowl and cover with cold water. Let soak overnight (at least 8 hours). The next day, reserve 2 cups of soaking water, then drain and discard the rest.
- Heat olive oil in a Dutch oven over medium heat. Add the yellow onion and sauté for 3–5 minutes until soft and fragrant.
- Stir in the green onions, garlic, minced half of the jalapeño, and cilantro. Cook for another 1–2 minutes, stirring frequently.
- Add the soaked beans, reserved soaking water, green chiles, the remaining half of the jalapeño, broth, and bay leaves to the pot. Stir well.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour.
- Remove the lid and continue to simmer for another hour uncovered, stirring occasionally. Add more broth or water as needed to keep the beans submerged.
- Once the beans are tender and the liquid slightly thickened, season with salt and freshly ground black pepper to taste. Discard the bay leaves and remaining jalapeño half before serving.
