Frijoles de la Olla

Name: Frijoles de la Olla
Prep time: 15 min
Cook time: 100 min
Total time: 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 cup dry Peruano beans; 0.25 piece white onion; 2 clove garlic cloves; 1 tbsp olive oil; 0.5 tbsp sea salt; Pico de gallo; Sliced queso fresco

15 mins prepServes 6

Dive into a bowl of Frijoles de la Olla, the ultimate comfort food that warms the soul. Slow-simmered to perfection with garlic, onion, and olive oil, these beans are tender and bursting with flavor. Whether you’re enjoying them as a side or the main event, they pair beautifully with fresh pico de gallo and a slice of creamy queso fresco. This traditional recipe is simple, yet rich in taste—a true staple in any Mexican kitchen. You can use frijoles peruanos or pinto (your choice!) Remember to soak your beans overnight to unlock that melt-in-your-mouth texture. Buen provecho! 🫘✨

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Instructions

Remove any pebbles or debris from beans. Transfer to a colander and rinse.

Soak beans at least 3 hours to overnight in 3 cups water. Drain.

Fill a large, heavy bottom pot with water. Add beans, making sure the water is at least 1-inch over the beans. Add onion, garlic and olive oil. Heat over low medium heat. Cover a steam vent lid. If your lid does not have a steam vent, cover with the lid slightly off to let steam escape.

Simmer for 90 minutes, checking for water level to be 1-inch over beans at all times. Add boiling water when water level decreases. Add salt during the last 10 minutes of cooking. (Taste test the broth (not the beans) to check if more salt is needed).

Remove from heat. Let cool slightly for 10 minutes. Serve with pico de gallo and a slice of queso fresco.

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Frijoles de la Olla

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